HACCP Questions With Solutions
physical, chemical, and biological Hazards addressed by HACCP
HACCP A systematic, preventative approach to food safety that addresses physical,
chemical and biological hazards.
Hazard Analysis and Critical Control Point HACCP means:
HACCP It is designed to prevent problems before they occur and to correct deviations as
soon as they are detected.
Critical Control Points (CCP's) the KEY ACTION that can be taken to reduce or eliminate
the risk of the hazards.
HACCP is used in the industry to identify potential food safety hazards
Critical Control Points (CCP's) The system is used in all the stages of food production and
preparation.
, HACCP Questions With Solutions
Identify foods and procedures most likely to cause illness,
Establish procedures to reduce the risk of food borne illness outbreaks,
Monitor handling practices to ensure food safety. HACCP is a voluntary process and helps
food service operators or consumers to:
Process based system Effective communication and continual process improvement are
the cornerstones of a functioning management system.
Customer confidence A controlled food operating environment with an effectively
implemented and applied food safety system will improve customer confidence in the safety of
food.
Risk management It uses a systematic approach covering all aspects of food production
from raw materials, processing, distribution, point of sale to consumption and beyond.
Management responsibility It enables the management to demonstrate their commitment
to a production and supply of safe products.
physical, chemical, and biological Hazards addressed by HACCP
HACCP A systematic, preventative approach to food safety that addresses physical,
chemical and biological hazards.
Hazard Analysis and Critical Control Point HACCP means:
HACCP It is designed to prevent problems before they occur and to correct deviations as
soon as they are detected.
Critical Control Points (CCP's) the KEY ACTION that can be taken to reduce or eliminate
the risk of the hazards.
HACCP is used in the industry to identify potential food safety hazards
Critical Control Points (CCP's) The system is used in all the stages of food production and
preparation.
, HACCP Questions With Solutions
Identify foods and procedures most likely to cause illness,
Establish procedures to reduce the risk of food borne illness outbreaks,
Monitor handling practices to ensure food safety. HACCP is a voluntary process and helps
food service operators or consumers to:
Process based system Effective communication and continual process improvement are
the cornerstones of a functioning management system.
Customer confidence A controlled food operating environment with an effectively
implemented and applied food safety system will improve customer confidence in the safety of
food.
Risk management It uses a systematic approach covering all aspects of food production
from raw materials, processing, distribution, point of sale to consumption and beyond.
Management responsibility It enables the management to demonstrate their commitment
to a production and supply of safe products.
