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 does 'HACCP' stand for?
Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points — a systematic, preventive approach to food safety that identifies and controls potential hazards in food production.
How many principles does the Codex Alimentarius HACCP system have?
Answer: 7
The Codex Alimentarius HACCP system has 7 principles: conduct hazard analysis; determine CCPs; establish critical limits; establish monitoring procedures; establish corrective actions; establish verification procedures; establish documentation.
What is a 'Critical Control Point' (CCP) in HACCP?
Answer: A step in the food production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level
A CCP is a specific step where control is essential to prevent or eliminate a food safety hazard — for example, the core cooking temperature of poultry to eliminate Salmonella.
What is a 'critical limit' in HACCP?
Answer: The maximum or minimum value for a measurable parameter at a CCP that distinguishes safe from unsafe — e.g., 75°C core temperature
A critical limit is the measurable boundary at a CCP that distinguishes safe from potentially unsafe food — exceeding or falling below triggers corrective action.
What must happen when monitoring shows a critical limit has been exceeded in HACCP?
Answer: A documented corrective action must be taken immediately, such as discarding the food or continuing cooking
When a critical limit is breached, documented corrective action is mandatory — this may involve discarding the food, extending processing, or quarantining the product until it is assessed.
What is a 'prerequisite programme' (PRP) in the context of HACCP?
Answer: Basic hygiene and operational conditions required before HACCP is applied, such as cleaning procedures, pest control, and supplier approval
PRPs are the foundational hygiene conditions and practices — cleaning, pest control, staff hygiene, maintenance — that must be in place before HACCP can operate effectively.