Kitchen- HACCP Program

HACCP stands for?

• Hazard Analysis Critical Concept Points

• Hazard Analysis Critical Control Positions

• Hazard Identified Critical Control Points

• Hazard Analysis and Critical Control Points

How many steps are then in HACCP?

• 5

• 4

• 7

• 9

The 7 steps of HACCP addresses?

• biological, chemical, and physical hazards

• chemical, dress code, physical hazards

• sickness, chemical, physical hazards

• biological, chemical, and environmental hazards

(Regarding HACCP) the majority of foodborne illnesses occur due to incorrect.......

• cooking procedures

• storage

• cooking and cooling

• sanitizing

What is the purpose of a Hazard Analysis?

• develop a list of hazards

• developing corrective action

• implement controls

• recording hazards

Determining where hazards occur is called

• Critical Limits

• Critical Control Points

• Corrective Action

• Record Keeping

Establishing Critical Limits are implement

• record-keeping

• foodborne illness

• correct temperatures

• a hazard

a record of observations and measurements ensuring a CCP is being met is called?

• verification process

• critical limits

• monitoring procedure

• critical control point

If a CCP is not being met then ................. must be implemented?

• corrective action

• critical limits

• monitoring procedures

• verification procedures

verification of the entire system are called

• hazard analysis

• CCPs

• critical limits

• record-keeping