Haccp

What is the definition of H.A.C.C.P

• Hazard Analysis Counting Control Preserves

• Hazard Analysis Critical Control Point

• History Analysis Critical Control Point

what does HACCP stipulate at its core

• That companies should use the right ingredients in the preparation of food.

• That food processing organisations should keep their administrative records in good order.

• That all organisations involved in the food business should implement and maintain hygiene procedures based on HACCP principles.

What is the meaning of Critical Control Point?

• it is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

• the point when food handlers must start to make administrative records in the HACCP system.

What is a HACCP Plan?

• A written document which is based upon the seven principles of HACCP, which clearly states the safety procedures to be followed to identify any hazards that must be avoided, removed or reduced.

• A food hygiene rating scheme.

• A form that has to be filled in by all food handlers.

What is a HACCP Team?

• A group of people who have the skills and knowledge needed to develop, implement and maintain a HACCP system.

• A team of government investigators.

• An office based team of administrative officials who specialise in food hygiene matters.

What hazards does HACCP address?

• It is used to guide businesses through the process of identifying food safety hazards.

• It highlights inaccuracies in an organisations administrative processes.

Which of these would be a critical limit?

• Washing vegetables before using them.

• Cooking chicken to reach a temperature of 165°F (74°C) for 15 seconds.

• Checking the use by date on canned ingredients.

• The temperature food is kept at in a fridge.

What are the benefits of implementing HACCP?

• It assists businesses that work within the food preparation and supply industry to identify and manage key controls over processes and thereby ensure safe food.

• It keeps workers involved in food production on their toes.

• It helps organisations to keep accurate administrative records relating to food production.

Which of the following sectors is HACCP applicable to

• Retailing

• Fast food takeaways

• Office administration

• Facilities management

In a place of work, the best way to dry your hands after washing them is to;

• Use a cotton towel.

• shake access water away

• Use a air dryer.

• Use a paper towel.