Workplace Hygiene Procedures and HACCP System

A complete vocabulary flashcard set reviewing workplace sanitation procedures, waste management categories, personal hygiene protocols, and HACCP principles.

Sanitation Plan

A set of written cleaning procedures that lay out what is to be cleaned, when it is to be cleaned, who is to clean it, and what it is to be cleaned with.

Material Safety Data Sheet (MSDS)

A document containing information on the potential hazards of a chemical product and how to work safely with it.

Personal Protective Equipment (PPE)

Equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses, such as face masks, gloves, and safety glasses.

Dishwashing Setup for Three-Compartment Sink

A manual dishwashing process consisting of five steps: Scrape and Prerinse, Wash (submerged in warm water at $43\text{--}49\,^\circ\text{C}$ or $110\text{--}120\,^\circ\text{F}$ with detergent), Rinse, Sanitize (submerged in hot water at $77\,^\circ\text{C}$ or $171\,^\circ\text{F}$ or chemical solution), and Drain and Air Dry.

Building Them Out

A pest control method that prevents pests from entering premises by blocking all possible entrances, placing screens on windows and doors, and inspecting incoming supplies.

Eliminating Harborage and Breeding Places

A pest control method that prevents pests from hiding by repairing floor and wall cracks, eliminating narrow dark spaces, and immediately removing garbage.

Eliminating Food Supplies

A pest control method that prevents pest survival by keeping food tightly wrapped or covered, cleaning up spilled food, and regularly cleaning and sanitizing areas.

Exterminate

A pest control method using poisons, insecticides, and traps administered by professional exterminators due to required special handling.

Republic Act No. 9003

Also known as the Ecological Solid Waste Management Act of 2000, a law aiming for zero waste through waste reduction, disposal reduction, and safe residual waste disposal.

Biodegradable Wastes

Wastes that can be broken down naturally by the action of living things like microorganisms, including kitchen, garden, agricultural, and livestock wastes.

Non-biodegradable Wastes

Items that do not decompose and balance/hardly change in physical appearance when left on soil-covered grounds for an extended time.

Recyclable Wastes

Non-biodegradable wastes that can be processed so that they can be used again, such as paper, glass, plastics, and metals.

Residual Wastes

Non-biodegradable wastes that cannot be recycled or reused under current technology, categorized into items with potential for recycling and items for disposal.

Special Wastes

Waste items that must be collected with care, treated, and disposed of properly, including hazardous, healthcare, and bulky wastes.

Waste Management Hierarchy

A conceptual framework guiding waste decisions that prioritizes waste avoidance, followed by reuse, recycling, recovery, and finally disposal.

Energy Recovery

The conversion of non-recyclable materials into usable heat, electricity, or fuel through various waste-to-energy processes.

Resident Flora

Microbes that reside under the outermost layer of human skin.

Transient Flora

Microbes residing on the superficial layer of human skin that can spread easily to food items and are removed easily by handwashing.

HACCP System

Hazard Analysis Critical Control Points system, a framework that identifies, evaluates, and controls hazards that are significant for food safety.

Failure Modes and Effects Analysis (FMEA)

A reliability testing method originally used by the military for electrical components that was adapted to assess hazards and control measures in food production.

Hazard (HACCP)

A biological, chemical, or physical agent in or condition of food with the potential to cause an adverse health effect.

Critical Limit (CL)

A criterion that separates acceptability from unacceptability at a critical control point, based on parameters like time, temperature, pH level, or water activity.

Critical Control Point (CCP)

A step in the food chain where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Monitoring (HACCP)

The process of checking by testing, measuring, or observing whether a critical control point is under control.

Verification (HACCP)

Activities other than monitoring that determine the validity of the HACCP plan and ensure the system is operating according to the plan.

Flow of Food

The path that food follows from receiving through serving, used to determine where potentially significant food safety hazards may occur.

HACCP Principle 1 – Conduct a Hazard Analysis

The principle involving listing process steps, identifying where significant hazards are likely to occur, and identifying control measures.

HACCP Principle 2 – Identify Critical Control Points

The principle that determines points, steps, or procedures where control can be applied to prevent, eliminate, or reduce food safety hazards.

HACCP Principle 3 – Establish Critical Limits

The principle that sets maximum and/or minimum values for biological, chemical, or physical parameters at each CCP.

HACCP Principle 4 – Monitor Critical Control Points

The principle that describes procedures for measuring critical limit values, specifying how, when, who, and how frequently measurements are taken.

HACCP Principle 5 – Establish Corrective Action

The principle that outlines procedures followed when a deviation from critical limits occurs to prevent hazardous food from entering the food chain.

HACCP Principle 6 – Verification

The principle establishing activities such as auditing CCPs, record review, instrument calibration, and product testing to determine system effectiveness.

HACCP Principle 7 – Recordkeeping

The principle requiring documentation of system data, including HACCP team details, flow diagrams, hazard analysis, CCPs, critical limits, monitoring, and corrective actions.

Prerequisite Programs (PRPs)

Practices and conditions needed before and during HACCP implementation that provide a hygienic foundation and favorable environmental conditions for producing safe food.

Food Fraud

The deliberate adulteration or misrepresentation of food or food ingredients for economic gain.

Food Defence

The effort to protect food from food terrorism or intentional acts of adulteration intended to cause wide-scale public health harm.