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  • Hazard Analysis Critical Control Points (HACCP) Longree: Pp. 397-426

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    Yogananth Nagarajan
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    The document discusses key concepts and questions about Hazard Analysis Critical Control Points (HACCP), including: 1) Nine areas that require monitoring in food service systems to reduce foodborne outbreaks, such as food from unsafe sources and improper holding temperatures. 2) The HACCP concept aims to identify and control biological, chemical, and physical hazards. 3) Critical control points are steps where failure to control an identified hazard will likely result in an unacceptable health risk, such as cooking and cooling. 4) Hazard analysis identifies hazards and measures for their control.

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    19 HACCP

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    The document discusses key concepts and questions about Hazard Analysis Critical Control Points (HACCP), including: 1) Nine areas that require monitoring in food service systems to reduce foodborne outbreaks, such as food from unsafe sources and improper holding temperatures. 2) The HACCP concept aims to identify and control biological, chemical, and physical hazards. 3) Critical control points are steps where failure to control an identified hazard will likely result in an unacceptable health risk, such as cooking and cooling. 4) Hazard analysis identifies hazards and measures for their control.

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    6 views2 pages

    Hazard Analysis Critical Control Points (HACCP) Longree: Pp. 397-426

    Uploaded by

    Yogananth Nagarajan
    The document discusses key concepts and questions about Hazard Analysis Critical Control Points (HACCP), including: 1) Nine areas that require monitoring in food service systems to reduce foodborne outbreaks, such as food from unsafe sources and improper holding temperatures. 2) The HACCP concept aims to identify and control biological, chemical, and physical hazards. 3) Critical control points are steps where failure to control an identified hazard will likely result in an unacceptable health risk, such as cooking and cooling. 4) Hazard analysis identifies hazards and measures for their control.

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    ENVH 441 Study Questions Hazard Analysis Critical Control Points (HACCP) Longree: pp. 397-426 1.

    Four types of food service systems are discussed in the beginning of this reading. In these different systems the authors say that 9 areas require monitoring to reduce the potential of an FBO occurring. What are these nine areas and the public health concern for each?

    2. What is the HACCP concept?

    3. What is a critical control point? Give a couple of examples.

    4. According to Bryan, what is covered in hazard analysis?

    5. What are two conditions identified by hazard analysis that have been important contributing factors to foodborne outbreaks?

    6. What are the problems when HACCP models are applied to small food service operations rather than larger food processing operations?

    7. What is the problem with using microbiological monitoring in the HACCP system?

    19 HACCP SQ

    1126/09

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