HACCP

Question 1

HACCP

Principles (7)

Answer 1

1) conduct a HAZARD ANALYSIS
2) determine CRITICAL CONTROL POINTS
3) establish Critical Limits
4) establish Monitoring Procedures
5) identify Corrective Actions
6) verify that the System Works
7) establish procedures for Record Keep & Documentation

Question 2

HACCP Plan
(-required variances)(9)

Answer 2

1) packing fresh juice for sale
2) smoking food as a way to preserve it
3) using food additives to preserve or alter food
- so it no longer needs TCS
4) curing food
5) custom dressing for personal use
6) packaging food ROP MAP, vacuum pack
7) sous vide food
8) sprouting seeds or beans
9) offering live shellfish from a tank

Question 3

HACCP

-meaning of acronym

Answer 3

Hazard Analysis

Critical Control Point