HACCP Basics
What is HACCP?
Hazard Analysis Critical Control Plan
How many principles are there in HACCP?
What is seven?
What is temperature checks, visual inspections, or time tracking?
What is the process of making sure that Critical Control Points are under control?
What are Critical Control Points (CCPs)?
What are points in the process where control can be applied to prevent or eliminate food safety hazards?
What is food safety?
What is the practice of handling, preparing, and storing food in a way that prevents foodborne illness?
Why is a HACCP plan important in food safety?
It helps identify and control potential hazards.
What is the second principle of HACCP?
What is determining the Critical Control Points? (CCP)
How often should monitoring occur at Critical Control Points?
What is at regular intervals as specified in the HACCP plan?
Give an example of a Critical Control Point in food preparation.
What is cooking meat to a safe temperature?
What are two common foodborne illnesses?
What are Salmonella and E. coli?
What is one type of hazard HACCP plan aim to control?
Biological, chemical and physical
What does the term "Critical Limit" refer to?
What is the maximum or minimum value to which a hazard must be controlled?
What is an example of a monitoring procedure for a cooking process?
What is checking the internal temperature of the food?
How do you determine if a step is a Critical Control Point?
What is by applying a decision tree or flowchart analysis?
What temperature should perishable foods be kept at to ensure safety?
What is below 40°F (4°C) or above 140°F (60°C)?
In what setting is the HACCP plan typically used in?
What are food processing, storage, and preparation settings?
What is the purpose of the verification step in HACCP?
What is to ensure that the HACCP plan is working effectively?
Why is record-keeping important in monitoring?
What is it provides proof of compliance and helps identify trends?
What happens if a CCP is not monitored properly?
What is it could lead to unsafe food products?
Why is cross-contamination a concern in food safety?
What is it can transfer harmful bacteria from one food item to another?
What is the first step in developing a HACCP plan?
What is conducting a hazard analysis?
Name one method used for monitoring Critical Control Points.
What is temperature checks, visual inspections, or time tracking?
What should be done if a Critical Limit is not met during monitoring?
What is take corrective action immediately?
Explain the role of a HACCP team in identifying CCPs.
What is it involves collaboration and expertise to assess risks and establish controls?
Describe the importance of personal hygiene for food handlers.
What is it helps prevent the spread of germs and foodborne illnesses?