Quiz 6: HACCP Principle 1 Hazard Analysis
Term that best describes the step that prevents, eliminates or reduces a hazard to a safe level during a food production process?
Control Measure
True/False: Having a freezer that is 10 degrees above the recommended temperature would be considered a hazard in a hazard analysis
False; Temperature of the freezer would be considered a condition. Possible microbial growth at the higher temperature would be the hazard.
Which of the following processing plants would require a written hazard analysis plan?
Poultry, apple juice, milk
The presence of vegetative pathogens is typically controlled by the use of ______
Terminal heat treatment or Pasteurization
True/False: Supporting documentation is needed for the decisions included on your hazard analysis summary form
True