Food Science Review

What does the H stand for in HACCP?

(a)  

What is the FIRST step in a HACCP plan?

• Conduct a hazard analysis.

• Determine CCPs.

• Establish Critical Control Limits.

• Establish Monitoring procedures.

What is a source of carbs?

• Meat, Soybeans, Eggs

• Fruits, veggies, whole grains, beans, legumes, low-fat protein, and dairy products: 

  Milk, meat, citrus, broccoli

• Bread, beans, potatoes, pasta

• Vegetable oils (olive, sunflower, corn), nuts, seeds, fish

What does the FIRST c in HACCP stand for?

(a)  

What is a source of protein?

• Meat, Soybeans, Eggs

• Lakes, Rivers, Streams, Wells

• Fruits, veggies, whole grains, beans, legumes, low-fat protein, and dairy products: 

  Milk, meat, citrus, broccoli

• Bread, beans, potatoes, pasta

What does the P stand for in HACCP?

(a)  

What is the FIFTH step in a HACCP plan?

• Establish Record Keeping and Documentation Procedures

• Establish Corrective Actions.

• Establish Verification Procedures.

• Establish Monitoring procedures.

What is a source of fats?

• Meat, Soybeans, Eggs

• Lakes, Rivers, Streams, Wells

• Fruits, veggies, whole grains, beans, legumes, low-fat protein, and dairy products:

  Yogurt, spinach, soy sauce, meat

• Vegetable oils (olive, sunflower, corn), nuts, seeds, fish

What is the THIRD step in a HACCP plan?

• Conduct a hazard analysis.

• Establish Corrective Actions.

• Establish Critical Control Limits.

• Establish Monitoring procedures.

What is the FOURTH step in a HACCP plan?

• Conduct a hazard analysis.

• Establish Corrective Actions.

• Establish Verification Procedures.

• Establish Monitoring procedures.