Hazard Analysis Critical Control Point

Hazard Analysis Critical Control Point

HACCP

A Brief History

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Multiple Select

What does HACCP stand for?

• Hazard Analysis and Critical Control Point

• Hazard And Critical Control Point

• Health Analysis and Critical Control Point

• Hazard And Critical Cooking Point

Multiple Choice

HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs? 

• U.S. National Guard
  
• American Meat Science Association 
• U.S. Navy
  
• NASA 

WHAT THE LAW SAYS...

All food business operators must implement a food safety management system based on the following 7 principles of HACCP.

HA

HAZARD ANALYSIS

(What could go wrong) and the measures you could take to prevent things going wrong

Multiple Choice

How likely it is that someone may be harmed or injured by a hazard is called what?

• A control measure

• A risk

• A hazard

• Assessment

Multiple Choice

What is something that could cause harm to someone's health or physically injure them?

• A risk

• A hazard

• A control measure

• A risk assessment

Multiple Choice

A new restaurant decides to develop a HACCP Plan- the First Step is

• Monitor
• Verify
• Hire a consulting company
• Conduct a Hazard Analysis

CCP

CRITICAL CONTROL POINT

Identify the steps in the preparation of food which must be controlled as they are critical to food safety.

CRITICAL LIMITS

Establish the critical limits for control measures at each CCP

e.g cooking food to a CORE temperature of 75C

Multiple Choice

What's the third step of the 7 point HACCP plan?

• Establishing Hazard Analysis

• Establishing Critical Control Limits

• Establishing points

• Verifying

MONITOR

Monitor (means to CHECK) the control measures at each CCP to make sure the process is under control and working

Multiple Choice

Determining how and when the critical limits are being met and is working is part of which HACCP principle?

• Record Keeping

• Monitoring

• hazard analysis

• Establishing Critical Control Points

CORRECT

Establish corrective actions that need to be taken if the critical limits are breached.

i.e. when something goes wrong

VERIFICATION

Establish procedures for verification.

i.e. prove your HACCP system is working an example might be to record temperatures or log accidents.

Multiple Choice

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

• Monitoring
• Verification
• Hazard Analysis
• Record keeping

Documentation

(DUE DILLIGENCE)

Establish documentation and records for your HACCP system

Multiple Choice

Which is NOT one of the HACCP principles

• Verification

• Develops procedures to educate the regulators about the HACCP principles

• Identify likely hazards

• Establish Critical control points

***REMEMBER***

REVIEW the system if there are any changes in your working patterns as this may change your HACCP and how it ultimately protects your customers.

Open Ended

Scenario: When cooking CHICKEN what could be the possible and most likely hazard? Contamination from... (write a sentence)

Open Ended

What action/steps would you take to prevent (CCP) this bacterial hazard from causing a serious food poisoning problem?

Fill in the Blank

By Law businesses need to do risk assessments for food h______

Fill in the Blank

_____ is the food safety system used by catering businesses all over the world.

Fill in the Blank

HACCP helps to prevent food from being c__________d before it gets to the customer.