HACCAP

What is HACCP?

• An end-product testing system

• A food safety management system

• A checking system for the environmental health practitioner/officer

• An internationally recognized system for reducing the risk of safety hazards in food.

What is HACCP?

• An end-product testing system

• A food safety management system

• A checking system for the environmental health practitioner/officer

• An internationally recognized system for reducing the risk of safety hazards in food.

An important benefit of implementing a HACCP system in a food business is

• reduced employee wages

• increased consumer confidence

• reduced employer support

• increased food wastage

Which of the following is one of the seven principles of HACCP?

• Determine sources of advice and support

• Determine welfare and hygiene standards

• Establish documentation and record keeping

• Establish cleaning and disinfection procedures

A decision tree is

• a tool to help identify CCP's

• the only method to identify ICP's

• a legal requirement to use to control CCP's

• an accurate method to identify all control points

Before developing a HACCP plan, knowledge of which of the following is needed?

• required shelf life

• critical limit

• operational control

• nutritional content

Which of the following best describes a critical control point in a process?

• Where the hazards must be controlled to ensure food safety

• Where food is destroyed to ensure customer safety

• Something that must be supervised by the manager

• Where additional training is always required

Which of the following statements is true?

• Corrective action is not always needed when a critical limit is exceeded

• Corrective action always involves disposing the food involved

• Corrective action involves dealing with affected products and regaining process control

• Corrective action is only concerned with bringing the process back under control

• review of monitoring activities;

• internal audit; and

• management review.

Above are the components of

• Establish a System to Monitor

• Establish the Corrective Action

• Establish Procedures for Verification

• Establish Records & Documentation

All the statements are TRUE about record keeping EXCEPT:

• Efficient and accurate record-keeping is essential to the application of a HACCP system.

• Records shall be established and maintained to provide evidence of conformity to the requirements and effective operation of the HACCP system.

• records are retained for a specified time depending on the shelf life of the product, statutory and/or customer requirements;

• Records shall not remain legible, readily identifiable and retrievable.