Overview of HACCP
A systematic approach to the identification, evaluation, and control of food safety hazards.
What is HACCP?
One of the following is NOT considered a food contact surface: cutting board, wall, knife, and gloves.
What is a wall?
This control is used to stop the movement of a contaminated food in commerce
What is a seizure, stop sale, or embargo?
Assessing and monitoring the health of communities and populations at risk in order to identify health problems in a core function of __________________
What is public health?
The first step when arriving at an inspection
What is “introducing yourself to management”?
The acronym HACCP stands for _______
What is Hazard Analysis Critical Control Point?
This can happen during the handling and processing of raw and cooked or ready to eat foods if they are not kept properly separated
What is cross contamination?
This is usually issued by a manufacturer to remove food from retail stores
What is a recall?
A person who is infected with a specific infectious agent but shows no recognizable disease symptoms
What is a carrier?
An activity that will increase your knowledge of a firm prior to an inspection
What is an establishment file review?
HACCP focuses on the identification and control of _______
What are hazards?
One of these does not belong in an inspection report: establishment information; subjective inspector comments; violations; corrections.
What are subjective inspector comments?
This is issued to the media to notify the public about a food recall
What is a press release?
Two means of disease transmission
What are direct and indirect?
An inspector should always review the menu and/or products manufactured to focus on this.
What are potentially hazardous foods or highest risk foods
A point in a food process where a control is extremely important
What is a Critical Control Point?
This should be discussed first during a closing interview
What are critical violations?
The method used to track the distribution of food to its source.
What is a traceback?
The form of disease transmission where an agent goes from one body to another without the aid of intermediate objects.
What is direct?
A combination of these two controls can keep potentially hazardous food safe during preparation
What are time/temperature controls?
The company that originated HACCP
What is Pillsbury?
The “traditional” route in a facility during a basic inspection
What is raw material to finished product?
When an agency takes a food establishment owner to criminal court.
What is prosecution?
The first link in the chain of events that cause disease
What is an invasion by a causative agent (or just agent)?
During an inspection if you feel personally threatened you should_____
What is leave?