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HACCP Vocabulary – Questions With Complete Answers
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HACCP Vocabulary – Questions With Complete Answers
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HACCP Vocabulary – Questions With Complete AnswersThe presence of a food safety hazard at levels low enough not to cause an
illness or injury. Right Ans - Acceptable Level
An acceptable supplier to the regulatory authority based on a determination
of conformity with principles, practices, and generally recognized standards
that protect public health. Right Ans - Approved Source
The purposeful incorporation of specific actions or procedures by industry
management into the operation of their business to attain control over
foodborne illness risk factors. Right Ans - Active Managerial Control
Single-cell microorganisms without distinct nuclei or organized cell
structures. Right Ans - Bacteria
Critical Control Point Right Ans - CCP
Sequence of questions to assist in determining whether a process step and/or
control point is a CCP. Right Ans - CCP Decision Tree
The unintended presence in food of potentially harmful substances, including
microorganisms, chemicals, and physical objects.
Any action or activity that can be used to prevent, eliminate or reduce an
identified hazard. Control measures determined to be essential for food safety
are applied at critical control points in the flow of food. Right Ans -
Contamination
An activity that is taken by a person whenever a critical limit is not met.
Right Ans - Corrective ACtion
An operational step in a food preparation process at which control can be
applied and is essential to prevent or eliminate a hazard or reduce it to an
acceptable level. Right Ans - Critical Control Point
One or more prescribed parameters that must be met to ensure that a CCP
effectively controls a hazard by preventing, eliminating or reducing it to an
acceptable level. Right Ans - Critical Limit
, The transfer of harmful substances of disease-causing microorganisms to food
by hands, food-contact surfaces, sponges, cloth towels and utensils that touch
raw food, are not cleaned, and then touch ready-to-eat foods. Cross-
contamination can also occur when raw food touches or drips onto cooked or
ready-to-eat foods. Right Ans - Cross-contamination
The failure to meet a required critical limit for a critical control point. Right
Ans - Deviation
The temperature range between 5C (41 F) and 57 C (135 F) that favors the
growth of pathogenic microorganisms. Right Ans - Danger Zone
To prevent a person from working as a food employee or entering a food
establishment except for those areas open to the general public. Right Ans -
Exclude
Factors readily controlled such as temperature, availability of oxygen, acidity.
Right Ans - Extrinsic Factor
Fresh or saltwater finfish, crustaceans and other forms of aquatic life
(including alligator, frog, aquatic turtle, jellyfish, sea cucumber, sea urchin and
the roe of such animals) other than birds or mammals, and all mollusks, if
such life is intended for human consumption; and includes an edible human
food product derived in whole or in part from fish, including fish that have
been processed in any manner. Right Ans - Fish
Raw, cooked, or processed edible substance, ice, beverage, chewing gum, or
ingredient used or intended for use or for sale in whole or in part for human
consumption. Right Ans - Food
An operation at the retail or food service level, i.e., that serves or offers food
directly to the consumer and that, in some cases, includes a production,
storage, or distributing operation that supplies the direct-to-consumer
operation. Refer to Chapter 1, Defining Retail Food and Food Service
Industries, for examples. Right Ans - Food Establishment
A series of operational steps conducted to produce a food ready to be
consumed. Right Ans - Food Preparation Process
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