HACCP & CCPs

What does HACCP stand for?

• Hazard Analysis Critical Control Points

• Hazard Assessment Critical Credit Points

• Hazard Analysis Critical Control Pants

• Hazard Assessment Closed Control Points

Critical Control Point is where a food safety risk is high.

• True

• False

What are some hazards that affect Quality of the product?

(Check all that apply, press submit)

• Incorrect ingredients

• Wrong quantity of ingredients

• Faulty bag sealing

• Bristles in the product

What are examples of physical hazards?

(Check that all apply, press submit)

• Metal swarf

• Metal dust

• Bristles

• Mould

What are examples of regulatory hazards?

(Check that all apply, press submit)

• Incorrect label

• Overweight, underweight

• Flour beetles

Product MUST pass through a functioning metal detector.

• True

• False

Sieve size is critical control point

• True

• False

How often is the Grain Blender metal detector checked after start up?

• Once per shift

• Once per product

• Hourly

• Every 2 hours

What items are checked when inspecting a sieve?

(Check all that apply, press submit)

• Screen and paddles are in place and not damaged.

• Product build up removed into overtail bag

• Ensure noting is left inside the sieve after inspection

When are sieve overtails collected at TIPPING?

• Every batch

• End of every product

• End of a shift