HACCP- Hazard Analysis Critical Control
Point Questions With Solutions
Benefits of HACCP Control transferred from end product testing to monitoring @critical
points
Structured preventative system
Risk based
control is cheap.
Shortfalls High level of commitment of management and work force.
Pre-requisites in place before implementing HACCP
High level required.
Consumers must carry on with good hygiene.
Pre-requisites Structure and maintenance, water and quality, cleaning, pest control,
personal hygiene, training, temp controls.
7 principles Conduct hazard analysis
ID critical control points
Establish critical limits
, HACCP- Hazard Analysis Critical Control
Point Questions With Solutions
Establish monitoring system
Establish corrective action system
Establish verification system
Establish documents concerning all procedures
Application of 7 principles Assembly of multidisciplinary team
Description of product
ID of intended use
Construction of flow diagram
Onsite confirmation of flow diagram
listing of hazards and control measures
Hazard Biological, chemical or physical agent in or condition of food with the potential to
cause adverse health effects
Types of hazard Biological- pathogens/microbial toxins
Chemical- naturally present in food. or may be added
Point Questions With Solutions
Benefits of HACCP Control transferred from end product testing to monitoring @critical
points
Structured preventative system
Risk based
control is cheap.
Shortfalls High level of commitment of management and work force.
Pre-requisites in place before implementing HACCP
High level required.
Consumers must carry on with good hygiene.
Pre-requisites Structure and maintenance, water and quality, cleaning, pest control,
personal hygiene, training, temp controls.
7 principles Conduct hazard analysis
ID critical control points
Establish critical limits
, HACCP- Hazard Analysis Critical Control
Point Questions With Solutions
Establish monitoring system
Establish corrective action system
Establish verification system
Establish documents concerning all procedures
Application of 7 principles Assembly of multidisciplinary team
Description of product
ID of intended use
Construction of flow diagram
Onsite confirmation of flow diagram
listing of hazards and control measures
Hazard Biological, chemical or physical agent in or condition of food with the potential to
cause adverse health effects
Types of hazard Biological- pathogens/microbial toxins
Chemical- naturally present in food. or may be added
