HACCP
This is what HACCP stands for
What is Hazard Analysis and Critical Control Points?
This is when bacteria is transferred from one place to another
What is cross contamination?
This is a technique used to identify and assess factors that may jeopardize the success of a project or achieving a goal
What is a Risk Assessment?
This is how long you should wash your hands.
What is 20-30 seconds?
This is what SQF stands for.
What is Safe Quality Food?
This is the person who is in charge of maintaining and updating the HACCP system.
Who is the HACCP Coordinator?
This is the best way to prevent cross contamination
What is washing hands and utensils, storing items properly?
The 5 why’s is a method to determine what
What is root cause analysis?
Wearing these on your fingers could hide dirt and lead to contamination of food.
What are false fingernails?
You need this from CFIA to sell product across provincial lines
What is a SCFR license number?
There are this many principles to HACCP.
What is 7?
Pens, undersides of tables, the floor, drains and your face are examples of this
What are food contact surfaces?
The fishbone is a method to determine what
What is root cause analysis?
This is what PPE stands for
What is Personal Protective Equipment?
A company's shared food safety beliefs and collective actions are called this
What is Food Safety Culture?
Food must be cooked to 70C is an example of this HACCP principle.
What is setting critical limits?
This is where you find allergen information for a product.
What is the top of the production record, spec sheets, or labels?
These are the two factors considered during a risk assessment
What are severity and likelihood of occurrence?
Always wash your hands after returning from this place
What is the washroom/lunchroom/breakroom?
The economically motivated tampering of food is called this
What is Food Fraud?
This is how often you need to validate your HACCP Plan.
What is annually, when ownership changes, and whenever changes occur?
This is usually the first thing you should do if you think something is wrong with the product or there’s a potential food safety issue.
What is tell your supervisor/QC?
When writing a deviation, these are the procedures you put in place that are longer term, to make sure the issue doesn't happen again.
What are Preventative Measures?
These should always be available at handwash stations
What are paper towels, soap, hot water, sanitizer and a garbage can?
Dangerous tampering with no known motive is called this
What is Food Defence?