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