Hazard Analysis Critical Controll Points HACCP

Question 0

What must food producers do ?

Answer 0

Have the HACCP in place
A flow chart showing the stages of each dish with an analysis of the steps 
Identify what can be done to control hazards 
Set standards (critic limits) 
Review the HACCP when there is a change to a dish
Keep all documents safe

Question 1

HACCP

Answer 1

A law that all business need in place.

They need to understand how, why and where contamination happens and HACCP helps them to do this.

Question 2

Define Hazard

Answer 2

Something that can cause harm

Question 3

Physical hazard example

Answer 3

Damaged packaging
Glass
Finger nails
ECG

Question 4

Chemical hazard example

Answer 4

Cleaning chemicals

Eg.bleach

Question 5

Biological hazard example

Answer 5

Salmonella in chicken