Hodge Podge
These are examples of globally recognized food safety programs.
What is SQF, BRC, FSSC 22000
This is what CCP stands for.
What is Critical Control Point?
This type of allergic reaction doesn't happen right away.
What is a sensitizer reaction?
Allergens are in this hazard cattegory.
What is Chemical?
Methods for this include the 5 why's and the fishbone diagram.
What is Root Cause analysis?
Examples of these include E. coli, Listeria and Salmonella
What are foodborne pathogens?
The term PPE stands for this.
What is Personal Protective Equipment
The things we do when no one is looking is part of this.
What is Food Safety Culture?
This is the 4th and newest hazard category.
What is Radiological?
This is used to get to the "bedrock" of a problem.
What is Root Cause Analysis?
This person is also known as the "Taskmaster" or "Ringleader"
Who is the HACCP team lead?
The acronym HACCP stands for this.
What is Hazard Analysis and Critical Control Points?
This tool is incredibly important for proper visual inspections.
What is a flashlight?
Biological hazards can include bacteria, viruses, parasites and this.
What are mold and fungi?
You should internally audit all elements of the food safety program at AT LEAST this frequency?
What is annually?
One step forward one step back is related to what program?
What is traceability?
This acronym represents the 4 factors to effective sanitation.
What is TACT?
This program deals with the intentional deception for economic gain.
What is Food Fraud or Product Authenticity?
When assessing how "bad" a hazard is, we use these two things to calculate our risk rating.
What are likelihood and severity?
These are the 4 M's used in the fishbone diagram.
What is Material, Method, Man and Machine?
This meat product is responsible for the largest listeriosis outbreak in the world.
What is Polony?
This is what PDCA stands for.
What is Plan, Do, Check, Act?
In the learning pyramid, this is the most effective way to learn.
What is by teaching others?
This is a point, step, or procedure in a food process at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
What is a Critical Control Point?
The fishbone diagram can also be called this.
What is Ishikawa diagram?