9. What is HACCP (Hazard Analysis and Critical Control Points) about? FEATURES:

FEATURES: • more of a prevention of hazards rather than a finished production inspection. • Focused on the health safety issues of a product, and not the quality of the product More test answers on https://studyhippo.com/quality-management-short-answer/

9. What is HACCP (Hazard Analysis and Critical Control Points) about? MAIN GOALS:

MAIN GOALS: • systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. More test answers on https://studyhippo.com/quality-management-short-answer/

9. What is HACCP (Hazard Analysis and Critical Control Points) about? PRINCIPLES:

7 PRINCIPLES: • conduct a hazard analysis: a food safety hazard is any biological, chemical, or physical property that may cause food to be unsafe for human consumption. • Identify critical control points: CCP is a point in a food manufacturing process at which control can be applied, and where a food safety hazard can be altered. • Establish critical limits for each critical control point: critical limit is the max or min value to which a physical, biological, or chemical hazard must be controlled at • Establish critical control point monitoring requirements: necessary to ensure the process is under control at each CCP. • Establish corrective actions: actions to be taken when monitoring shows that there has been a deviation from an established critical limit. • Establish procedures for ensuring the HACCP system is working as intended: validation ensures that the plants are successful in ensuring the production of a safe product. Verification ensures that the HACCP plan is adequate, that is, working as intended. • Establish record keeping procedures: all plants must maintain certain documents under HACCP regulations More test answers on https://studyhippo.com/quality-management-short-answer/

a deli serves cold sandwhichs in a self-serve display. which step in the flow of food would be a critical control point?

storage More test answers on https://studyhippo.com/servsafe-ch-10-food-safety-management-systems/

A justification for the hazard analysis of critical control points is that:

Health hazards can be introduced at any point from harvest to consumption. More test answers on https://studyhippo.com/ch-1112/

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