Food safety & hygieneLesson 1 of 2 in the course HACCP and food safety management

HACCP: Hazard Control Principles, Origins, and Applications

5 flashcards · 5 quiz questions · 5 match pairs · 5 fill-in sentences · English

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Summary

HACCP is a preventive approach to food safety that identifies hazards in a process and controls them before unsafe products reach consumers. This lesson introduces the system, the hazards it addresses, its scope, and the circumstances that led to its development.

Hazard Analysis and Critical Control Point (HACCP) is a systematic method for identifying food-safety hazards and establishing measures to prevent, eliminate, or reduce them to an acceptable level. Rather than relying mainly on inspection of finished products, HACCP focuses on controlling the process that produces them.

All flashcards

What does HACCP stand for?
Hazard Analysis and Critical Control Point. It is a systematic, preventive approach to identifying and controlling food-safety hazards.
What is the preventive logic of HACCP?
It focuses on controlling hazards during production instead of relying primarily on finished-product inspection to discover their effects.
What are the three broad hazard categories?
Biological hazards, chemical hazards, and physical hazards.
Why was HACCP developed for space food?
NASA and its collaborators needed a dependable way to produce safe food for space missions, and traditional end-product testing used too much of the food and was not a practical process-wide control method.
How broadly can HACCP be applied?
It can be used at stages across the food chain, including production, preparation, packaging, and distribution; related HACCP approaches can also be adapted to water systems.

Quiz questions

  1. In HACCP, what makes a process step a critical control point (CCP)?Answer: Control there can prevent, eliminate, or reduce a food-safety hazard to an acceptable level.
  2. What does validation establish for a HACCP plan?Answer: Evidence that the plan can achieve its intended food-safety result.
  3. What is HACCP monitoring designed to determine?Answer: Whether a critical control point remains within its critical limit.
  4. Which components does ISO 22000 combine with HACCP principles?Answer: Prerequisite programs and food-safety management-system elements.
  5. What is a Water Safety Plan (WSP) in relation to HACCP?Answer: A drinking-water risk-management approach adapted from HACCP principles.

Based on the Wikipedia article Hazard Analysis Critical Control Point, licensed CC BY-SA 4.0. Adapted into a summary, flashcards and quizzes.

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