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HACCP - Hazard Analysis Critical Control Point: Q’s & A’s
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HACCP - Hazard Analysis Critical Control Point: Q’s &A’s
Active Managerial Control Right Ans - preventative rather than reactive
approach to food safety. Procedures to prevent, eliminate, or reduce
foodborne illness risk factors through continuous system of monitoring and
verification.
Foodborne Illness Risk Factors include: Right Ans - Food from unsafe
sources, Inadequate Cooking, Improper Holding Temperatures, Contaminated
Equipment, Poor Personal Hygiene.
HACCP - what does it stand for Right Ans - Hazard analysis and critical
control point
Active managerial control through HACCP principles is achieved by: Right
Ans - Identifying the food safety hazards attributes to products, determining
the necessary steps that will control the identified hazards, and implementing
on-going practices or procedures that will ensure safe food.
HACCP voluntary or involuntary? Right Ans - Food Code requires HACCP
plan when doing specialized processes like reduced oxygen packaging. In
general though the implementation of HACCP at the retail level is voluntary.
FDS endorses voluntary implementation as effective means for controlling
foodborne illness risk factors.
HACCP may offer what addition advantages Right Ans - Reduction in
product loss, increase in product quality, better control of product inventory,
consistency in product preparation, increase in profit, increase in employee
awareness and participation in food safety.
Federal performance standards Right Ans - define safety expectations for
specific foods, saying the number of disease causing microorganisms that
need to be destroyed through a process. For example, instead of cooking
chicken to 165 for 15 seconds like the Food Code says, performance standards
allow you to use a different combo of time and temp as long as same level of
public safety is achieved.
, When using performance standards you must have Right Ans - a
comprehensive HACCP plan approved by regulatory authority and recores in
support of plan must be kept.
HACCP has no single correct application Right Ans - variations are
appropriate as long as based on sound public health judgment.
The goal in applying HACCP principles in retail and food service is to have
Right Ans - to have you, the operator, take purposeful actions to ensure safe
food.
What year and company was HACCP first used Right Ans - ...1960s by the
Pillsbury Company to produce the best food for astronauts.
What are hazards? Right Ans - biological, physical, or chemical properties
that may cause food to be unsafe for human consumption.
Biological hazard examples Right Ans - bacteria and their toxins, parasites,
viruses.
Physical hazard examples Right Ans - Bandages, jewelry, stones, glass, etc.
Chemical hazard examples Right Ans - natural plant and animal toxins,
unlabeled allergens, nonfood grade lubricants, cleaning compounds, food
additives, insecticides.
Basic prerequisite programs should be in place to: Right Ans - 1.Protect
products from contamination, 2. control bacterial growth that can result from
temperature abuse, 3. maintain equipment.
Before HACCP system to be effective you need a strong foundation based on
prerequisite programs. These include things like Right Ans - facility design,
supplier control, ingredient specifications, equipment design, cleaning and
sanitation, personal hygiene, employee training, pest control, receiving,
storing, and shipping procedures.
Prerequisite Programs to Control Contamination insures that Right Ans - 1.
soiled/unsanitized surfaces do not contact food
2. workers with vomiting or diarrhea are restricted/excluded
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