ABE 120 Design and Management of AB Processing Systems

What is the systematic approach to identifying, evaluating, and controlling food safety hazards?

What is the term used to describe the presence of a hazard that does not pose the likelihood of causing an unacceptable health risk?

What is the term used to describe a point at which loss of control may result in an unacceptable health risk?

What is the term used to describe the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk of identified food safety hazards?

What is the term used to describe a planned sequence of observations or measurements of critical limits designed to ensure product safety?

What is the first principle of the HACCP program?

What are the three purposes of a hazard analysis?

What are the five sources of hazards in an agricultural processing plant?

Is there a control measure for the hazard at the receiving step?

Is the step of parboiling considered a CCP?