Hazard Analysis Critical Control Points (HACCP) Questions With Solutions

Hazard Analysis Critical Control Points
(HACCP) Questions With Solutions

FDA authority Power to block importation of foods without a HACCP plan




HACCP principles Seven principles that guide the HACCP system




Hazard analysis Review of menu items to identify potentially hazardous foods




Biological hazards Knowledge of sources and most frequently contaminated foods




Chemical and physical hazards Additional hazards to be identified in HACCP plans




Severity of hazards Depends on the consequences of the hazard




Critical control points (CCPs) Operations that prevent, eliminate, or reduce hazards




Preventive measures Established after hazards are identified