Front

What does HACCP stand for?

Back

Hazard Analysis and Critical Control Point.

Front

Why are HACCP systems used?

Back

To ensure food safety by identifying and controlling potential biological, chemical, and physical hazards during food production.

Front

What is the first step of the HACCP system?

Back

Conduct a hazard analysis to identify potential hazards and preventive measures.

Front

What is the second step of the HACCP system?

Back

Identify critical control points (CCPs) where control can be applied to prevent or eliminate food safety hazards.

Front

What is the third step of the HACCP system?

Back

Determine critical limits for each CCP to ensure hazards are controlled.

Front

What is the fourth step of the HACCP system?

Back

Establish monitoring procedures to ensure CCPs stay within critical limits.

Front

What is the fifth step of the HACCP system?

Back

Establish corrective actions to be taken when monitoring indicates a deviation from critical limits.

Front

What is the sixth step of the HACCP system?

Back

Establish verification procedures to confirm the HACCP system is working effectively.

Front

What is the seventh step of the HACCP system?

Back

Establish record-keeping and documentation procedures to show the system is working.

Front

What are two aspects to consider when purchasing foods as a critical control point?

Back

1. Check use-by dates and freshness; 2. Source foods from approved reputable suppliers.