Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key


Play button


Play button




Click to flip

14 Cards in this Set

  • Front
  • Back
What does HACCP stand for?
Hazard Analysis Critical Control Point
Who created the HACCP program and for what?
the US army and NASA created it for the space program.
What is the definition of HACCP?
a systematic approach to the indenfication, evaluation and control of food safety hazards.
What are the 7 steps of a HACCP plan?
1) Conduct a hazard analysis (is it microbiological-> widespread or physical-> isolated)

2) Determine the Critical Control Points (eg steps where hazards can be reduced ie speed of conveyor belt

3) Establish Critical Limits

4) Establish monitoring procedures

5) Establish corrective action

6) Establish verification process

7) Establish record-keeping and documentation procedures
How do you complete Hazard Analysis?
1. list all steps in an operation
2. Conduct a hazard analysis
3. list steps where hazards occur
4. list preventative measures for each hazard
5. preventative measure are physical, chemical, others
What is a CCP?
Critical Control Point- a step at which a control can be applied and a food safty hazard can be prevented, reduced, or eliminated to acceptable levels
Give three examples of CCP
cooking, chilling, prevention of sanitation procedures or cross contamination
Why is important to establish critical limits?
for preventative measures for each hazard at each identified CCP, that is controlled to ensure prevention, elimination, and reduction of hazard to acceptable levels
Give three examples of Critical Limits
Temperature, time, humidity, physical dimensions
What is CCP Monitoring?
planned sequence of observations or measurements to assess if a CCP is under control and produce accurate records
What should be done if monitoring indicates a deviation from established critical limits?
corrective action
Why is it important to take corrective action?
to eliminate and prevent bringing hazards within limits
What action should be taken to document HACCP?
record keeping
What actions should be taken for HACCP Verification?
1. verify that critical limits at CCP are satisfactory
2. HACCP is functioning properly with frequent reviews of HACCP plan
3. Review records periodically
4, Document periodic validations