HACCP System Overview Questions With
Solutions
Variance from health department Needed for curing/smoking meats and serving shellfish
from tank, not for meat flavoring smoking
& HACCP principles 1. Conduct hazard analysis
2. Determine CCPs
3. Establish critical limits
4. Establish monitorin...
Variance from health department Needed for curing/smoking meats and serving shellfish
from tank, not for meat flavoring smoking
& HACCP principles 1. Conduct hazard analysis
2. Determine CCPs
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping
CCP Critical Control Points
Critical Control Points (CCPs) points in the food production process where hazards could
be prevented, eliminated, or reduced to safe levels (eg. receiving, storage, cooking)
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