HACCP study guide Questions With Solutions

HACCP study guide Questions With
Solutions

Hazards A biological, chemical or physical agent that is likely to cause illness or injury




Cross Contamination The transfer of substance or disease causing microorganisms from

contaminated foods to previously safe food




Direct Cross Contamination When raw food touches other food




Indirect Cross Contamination The use of contaminated equipment, surfaces or hands to

process food




Cross Contamination by Drip Contaminated fluids from improperly stored raw food

comes in contact with non contaminated foods




Minamata Disease A form of nervous system destroying mercury poisoning (Caused by

chemical Intoxication)




Economic Adulteration The use of Chemical products to alter food to enhance its value