Public Health

Front 1

What are the seven principles of HACCP?

Back 1

1. Identify Hazards
2. Identify Critical Control Points
3. Establish critical limits for prevention measures associated with each CCP
4. Establish a CCP monitoring requirement
5. Establish corrective action when critical limit is exceeded
6. Effective record keeping
7. verification procedure

Front 2

How do you complete Hazard Analysis?

Back 2

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

Front 3

What is a CCP?

Back 3

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

Front 4

Give three examples of CCP

Back 4

cooking, chilling, prevention of sanitation procedures or cross contamination

Front 5

Why is important to establish critical limits?

Back 5

for preventative measures for each hazard at each identified CCP, that is controlled to ensure prevention, elimination, and reduction of hazard to acceptable levels

Front 6

Give three examples of Critical Limits?

Back 6

Temperature, time, humidity, physical dimensions

Front 7

What is CCP Monitoring?

Back 7

planned sequence of observations or measurements to assess if a CCP is under control and produce accurate records

Front 8

What should be done if monitoring indicates a deviation from established critical limits?

Back 8

corrective action

Front 9

Why is it important to take corrective action?

Back 9

to eliminate and prevent bringing hazards within limits

Front 10

What action should be taken to document HACCP?

Back 10

record keeping

Front 11

What actions should be taken for HACCP Verification?

Back 11

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