Acronyms
PCP is short for this part of the HACCP Program
What is Preventative Control Plan?
A bacteria that is linked to undercooked ground beef
What is E. Coli?
What are prerequisite programs?
This is the first HACCP Principle?
What is Conducting a Hazard Analysis?
HACCP
Hazard Analysis Critical Control Point
Pesticides are this type of HAZARD
What is Chemical?
These are three of the operational steps at Sysco
What are Receiving Put Away Storage Selection Loading Delivery Returns?
This refers to the likelihood of a hazard causing harm?
What is risk?
CFIA
Canadian Food Inspection Agency
These are three of the Priority Allergens in Canada
What are
•Milk
•Eggs
•Shellfish
•Soy
•Sesame Seeds
•Peanuts
•Tree Nuts
•Wheat
•Mustard
•Sulphites
Hazard Exposure refers to this
What is – the level of food contamination during production, distribution and preparation prior to consumption
This refers to something that can potentially cause Harm
What is Hazard?
A family (grandma, 3-year-old daughter, dad and mom who is undergoing chemotherapy) consumed cantaloupe salad, if the cantaloupe salad becomes later a subject to a recall due to Salmonella contamination, these members are most likely develop food poisoning symptoms.
Who are grandma, 3-year-old daughter and mom who is undergoing chemotherapy