HACCP Questions And Answers

HACCP Questions And Answers

Common prerequisite programs- must already be in place for HACCP to be effective

facilities, supplier control, cleaning and sanitation, receiving storage and shipping, pest

control, personal hygiene, training, chem control, traceability and recall




5 CDC Risk Factors 1. Poor personal hygiene


2. Contaminated equipment

3. Foods from unsafe sources

4. Improper holding temperatures

5. Inadequate cooking




Preliminary tasks -assemble team


-describe the food and its distribution

-develop intended use and consumers of the food

-develop flow diagram

-verify flow diagram




HACCP Principle #1: Conduct a Hazard Analysis identify hazards that warrant control:

their likeihood of occurrence (RISK) and severity

, HACCP Questions And Answers

HACCP Principle #2: determine critical control points (CCPs) -not all steps are CCPs


-there can be multiple CCPs to address a single food safety hazard

-last step is to control the hazard




Critical Control Points steps at which control can be applied and is essential to prevent or

eliminate a food safety hazard or reduce it to an acceptable level




HACCP Principle #3: establish critical limits (CLs) -define the boundaries that define

safety

-measurable/quantifiable

CL= 145F for 15 seconds




Critical Limits a maximum and/or minimum value to which a biological, chemical, or

physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable

level the occurrence of a food safety hazard