2.4 Food Safety Management

What does HACCP stand for?

• Hazard Analysis Critical Control Point

• Health and Safety Control Plan

• Hazard and Safety Compliance Program

• Health Analysis and Critical Control

What is the primary purpose of a food safety management system?

• To enhance the taste of food

• To prevent foodborne illness

• To increase food production speed

• To reduce food costs

How does HACCP help in food safety management?

• By identifying major hazards at specific points in food flow

• By increasing the nutritional value of food

• By reducing the cooking time of food

• By enhancing the flavor of food

What is the first principle of a HACCP plan?

• Establish critical limits.

• Conduct a hazard analysis.

• Verify that the system works.

• Identify corrective actions.

Which principles help identify and evaluate hazards in a HACCP plan?

• Principles 3 and 4

• Principles 5 and 6

• Principles 1 and 2

• Principles 6 and 7

What types of hazards might be identified in a hazard analysis?

• Physical, chemical, or biological

• Mechanical, electrical, or thermal

• Visual, auditory, or tactile

• Logical, mathematical, or spatial

What is the purpose of principles 6 and 7 in a HACCP plan?

• To establish critical limits

• To maintain the HACCP plan and verify its effectiveness

• To conduct a hazard analysis

• To determine critical control points

What is the most likely hazard for food prepared with ingredients that are received, stored, prepared, cooked, and served on the same day?

• Spoilage

• Bacteria

• Nutrient loss

• Overcooking

What is the purpose of determining Critical Control Points (CCPs) in food preparation?

• To enhance flavor

• To prevent, eliminate, or reduce hazards to safe levels

• To improve cooking speed

• To increase nutritional value

What is a critical limit in the context of food safety?

• A guideline for food presentation

• A requirement to prevent, eliminate, or reduce a hazard

• A suggestion for improving taste

• A method for increasing shelf life