Food Safety Review 3

Front

What does FSIS deem a problem that has occurred more than once within a system?

Back

Reasonably likely to occur.

Front

What does the acronym HACCP stand for?

Back

Hazard Analysis and Critical Control Points.

Front

What is the process of going from a live animal to a food product called?

Back

Harvest.

Front

What step of HACCP involves analyzing the production process to identify potential hazards?

Back

Conduct hazard analysis.

Front

Which of the following is NOT a step of HACCP: Analyze hazards, Recordkeeping, Accounting procedures, Identify critical control points?

Back

Accounting procedures.

Front

What is the primary purpose of HACCP?

Back

To identify and control potential hazards in food production.

Front

What are the three categories of hazards in HACCP?

Back

Biological, chemical, and physical hazards.

Front

What is a critical control point (CCP)?

Back

A point in the food production process where a hazard can be prevented, eliminated, or reduced to acceptable levels.

Front

What is the importance of recordkeeping in HACCP?

Back

To document the monitoring of critical control points and ensure compliance with food safety standards.

Front

What is a corrective action in the context of HACCP?

Back

Steps taken to address a deviation from a critical limit.