CHAPTER 8

What are the seven principles of HACCP?

• Assess Hazards, Define Control Points, Monitor Limits, Implement Corrective Action, Verify Procedures, Document Process, Review Risks

• Identify Hazards, Control Critical Points, Monitor Limits, Take Corrective Action, Verify Procedures, Document Actions, Analyze Risks

• Conduct Risk Analysis, Determine the Key Control Points, Set Critical Limits, Implement Monitoring System, Apply Corrective Action, Verify Procedures, Document Process

• Conduct Hazards Analysis, Determine the Critical Control Points, Establish Critical Limits, Establish Monitoring System, Establish Corrective Action, Establish Verification Procedures, Establish Documentation

Why is it important to manage food safety?

• To comply with the law

• All of the above

• To increase food quality standards

• To save money

What will happen if food safety is not managed well enough?

• Loss of customers and reputation

• Potential hazards and contamination

• Decreased risk of foodborne illness

• Increased food quality standards

What is the purpose of the HACCP program?

• To increase foodborne illness risk factors

• To reduce the occurrence of foodborne illness risk factors

• To train managers and employees

• To implement food safety legislation

Who is responsible for carrying out inspections of food businesses to ensure they meet food hygiene law requirements?

• Regulatory authorities

• Local authorities (FOSIM)

• HACCP program

• FDA

What is the critical part of the HACCP system that provides written documentation to verify its proper functioning?

• Documentation

• Verification Procedures

• Corrective Action

• Monitoring System

What is the maximum and/or minimum value that must be controlled at a Critical Control Point to prevent food hazards?

• Critical Limits

• Monitoring System

• Corrective Action

• Documentation

What is the purpose of conducting a Hazards Analysis in the HACCP system?

• To identify hazards that might be introduced to food

• To establish critical control points

• To determine corrective actions

• To verify procedures

What are the potential hazards in refrigerated storage?

• Cross contamination, Overloading, Prolonged storage

• Freezer burn, Cross contamination, Overloading

• Bacterial growth, Multiplication of Bacteria, Separation of raw and prepared food

• Bacterial growth, Cross contamination, Food beyond date marking

What are the key components of a food safety management system?

• Monitoring, Corrective Action, Verification

• Documentation, Training, Inspection

• HACCP, FDA, Risk Analysis

• Assessment, Control, Review