rest of public health test

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21 Terms

1
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HACCP

Systematic approach to prevent food contamination.

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Hazard Analysis

Identify potential hazards in food handling stages.

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Critical Control Points (CCPs)

Points where hazards can be controlled effectively.

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Critical Limits

Maximum/minimum values for safety at CCPs.

5
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Monitoring Procedures

Methods to check compliance with critical limits.

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Corrective Actions

Steps to take if critical limits are exceeded.

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Verification Procedures

Processes to confirm HACCP plan effectiveness.

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Record-Keeping Procedures

Documentation of HACCP processes and monitoring.

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Risk Assessment

Process to evaluate health risks from exposures.

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Hazard Identification

Determine health problems caused by pollutants.

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Dose-Response Assessment

Relationship between exposure amount and health effects.

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Exposure Assessment

Measure frequency and duration of pollutant exposure.

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Risk Characterization

Evaluate extra risk of health issues in populations.

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Environmental Health

Field studying health impacts of environmental exposures.

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Biological Parameters

Factors related to living organisms in food safety.

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Chemical Parameters

Concentration of harmful chemicals in food.

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Physical Parameters

Non-biological, non-chemical factors affecting food safety.

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Adverse Health Effects

Negative health outcomes from exposure to agents.

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Policy Choices

Decisions based on risk assessment findings.

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Assumptions in Risk Assessment

Presumptions made during evaluation of health risks.

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Uncertainties in Risk Assessment

Unknown factors affecting risk evaluation outcomes.