FSC 342 HACCP VERIFIED STUDY GUIDE
HACCP - Answers - A systematic approach to the identification, evaluation, and control
of food safety hazards.
HACCP Plan - Answers - The written document which is based upon the principles of
HACCP and which delineates the procedures to be followed.
HACCP System - Answers - The result of the implementation of the HACCP plan.
HACCP Team - Answers - The group of people who are responsible for developing,
implementing, and maintaining the HACCP system.
Hazard - Answers - A biological, chemical, or physical agent that is reasonably likely to
occur and reasonably likely to cause illness or injury in the absence of its control.
Hazard Analysis - Answers - The process of collecting and evaluating information on
hazards associated with the food under consideration to decide which are significant
and must be addressed in the HACCP plan.
Control - Answers - To manage the conditions of an operation to maintain compliance
with established criteria. The state where corrected procedures are being followed and
criteria are being met.
Monitor - Answers - To conduct a planned sequence of observations or measurements
to assess whether a CCP is under control and to produce an accurate record for future
use in verification.
Control Point - Answers - Any step at which biological, chemical, or physical factors can
be controlled.
Control Measure - Answers - Any action or activity that can be used to prevent,
eliminate, or reduce a significant hazard.
CCP - Answers - A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
CCP Decision Tree - Answers - A sequence of questions to assist in determining
whether a control point is a CCP.
Critical Limit - Answers - A maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or
reduce to an acceptable level the occurrence of a food safety hazard.
HACCP - Answers - A systematic approach to the identification, evaluation, and control
of food safety hazards.
HACCP Plan - Answers - The written document which is based upon the principles of
HACCP and which delineates the procedures to be followed.
HACCP System - Answers - The result of the implementation of the HACCP plan.
HACCP Team - Answers - The group of people who are responsible for developing,
implementing, and maintaining the HACCP system.
Hazard - Answers - A biological, chemical, or physical agent that is reasonably likely to
occur and reasonably likely to cause illness or injury in the absence of its control.
Hazard Analysis - Answers - The process of collecting and evaluating information on
hazards associated with the food under consideration to decide which are significant
and must be addressed in the HACCP plan.
Control - Answers - To manage the conditions of an operation to maintain compliance
with established criteria. The state where corrected procedures are being followed and
criteria are being met.
Monitor - Answers - To conduct a planned sequence of observations or measurements
to assess whether a CCP is under control and to produce an accurate record for future
use in verification.
Control Point - Answers - Any step at which biological, chemical, or physical factors can
be controlled.
Control Measure - Answers - Any action or activity that can be used to prevent,
eliminate, or reduce a significant hazard.
CCP - Answers - A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
CCP Decision Tree - Answers - A sequence of questions to assist in determining
whether a control point is a CCP.
Critical Limit - Answers - A maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or
reduce to an acceptable level the occurrence of a food safety hazard.
