HACCP & Food Safety Regulations Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP & Food Safety Regulations flashcards as text
What does HACCP stand for?
Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic science-based approach to identifying and controlling food safety hazards.
How many principles does the HACCP system consist of?
Answer: 7
The HACCP system consists of 7 principles that guide the identification and control of food safety hazards throughout the food production process.
What is a Critical Control Point (CCP) in a HACCP plan?
Answer: A step where a control measure can prevent, eliminate, or reduce a food safety hazard to acceptable levels
A CCP is a specific step in food handling where a targeted control measure effectively prevents, eliminates, or reduces a food safety hazard to an acceptable level.
What is the very first principle of HACCP?
Answer: Conduct a hazard analysis
The first HACCP principle is conducting a hazard analysis to identify biological, chemical, and physical hazards that could affect food safety.
Which federal agency is primarily responsible for food safety regulations in US restaurants and retail food establishments?
Answer: FDA
The FDA (Food and Drug Administration) governs food safety regulations for most retail food establishments in the US through the Model Food Code.
What is a food safety management system?
Answer: A group of procedures designed to prevent, eliminate, or reduce food safety hazards throughout an operation
A food safety management system is a set of coordinated practices and procedures designed to prevent foodborne illness by controlling hazards at every stage of food handling.