HACCP Implementation and Management Flashcards
6 cards from real Level 3 Food Safety Certificate 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 Implementation and Management flashcards as text
What is the difference between a 'hazard' and a 'risk' in HACCP terminology?
Answer: A hazard is a potential source of harm (biological, chemical, or physical); a risk is the likelihood and severity of that hazard causing harm
In HACCP, a hazard is anything with the potential to cause harm — a biological, chemical, or physical agent. Risk is the combination of the likelihood and severity of harm from that hazard.
What are the three categories of food safety hazards in HACCP?
Answer: Biological, chemical, and physical
HACCP identifies three hazard categories: biological (bacteria, viruses, parasites), chemical (cleaning agents, pesticides, allergens), and physical (glass, metal, bone fragments).
What is a 'flow diagram' in HACCP and why is it important?
Answer: A step-by-step map of all stages in the food production process, used to identify where hazards could occur
A process flow diagram maps every step from receipt of raw materials to serving — it is the foundation for hazard analysis because it identifies all points where hazards could be introduced or controlled.
What is HACCP 'verification' and how does it differ from 'monitoring'?
Answer: Verification confirms the HACCP system is working as intended (e.g., audits, reviews, microbiological testing); monitoring is the routine checking of CCPs during production
Monitoring is the routine checking of CCPs at defined intervals (e.g., recording cooking temperatures). Verification is a broader check that the whole HACCP system is functioning correctly.
What is the role of a 'HACCP team' in developing a food safety management system?
Answer: A cross-functional team with knowledge of the product, process, and hazards, responsible for developing, implementing, and reviewing the HACCP plan
A HACCP team brings together knowledge from different areas — production, quality, purchasing, management — to ensure a comprehensive and accurate hazard analysis and HACCP plan.
What is a 'food safety management system' (FSMS) at supervisor level?
Answer: The complete, documented system including HACCP plan, PRPs, monitoring records, corrective actions, and training records that a supervisor is responsible for implementing
An FSMS encompasses everything — HACCP, PRPs, records, training, corrective actions, and communication — and at supervisor level, the responsibility is to ensure all elements are implemented and maintained.