1/20
Looks like no tags are added yet.
Name | Mastery | Learn | Test | Matching | Spaced |
---|
No study sessions yet.
HACCP
Systematic approach to prevent food contamination.
Hazard Analysis
Identify potential hazards in food handling stages.
Critical Control Points (CCPs)
Points where hazards can be controlled effectively.
Critical Limits
Maximum/minimum values for safety at CCPs.
Monitoring Procedures
Methods to check compliance with critical limits.
Corrective Actions
Steps to take if critical limits are exceeded.
Verification Procedures
Processes to confirm HACCP plan effectiveness.
Record-Keeping Procedures
Documentation of HACCP processes and monitoring.
Risk Assessment
Process to evaluate health risks from exposures.
Hazard Identification
Determine health problems caused by pollutants.
Dose-Response Assessment
Relationship between exposure amount and health effects.
Exposure Assessment
Measure frequency and duration of pollutant exposure.
Risk Characterization
Evaluate extra risk of health issues in populations.
Environmental Health
Field studying health impacts of environmental exposures.
Biological Parameters
Factors related to living organisms in food safety.
Chemical Parameters
Concentration of harmful chemicals in food.
Physical Parameters
Non-biological, non-chemical factors affecting food safety.
Adverse Health Effects
Negative health outcomes from exposure to agents.
Policy Choices
Decisions based on risk assessment findings.
Assumptions in Risk Assessment
Presumptions made during evaluation of health risks.
Uncertainties in Risk Assessment
Unknown factors affecting risk evaluation outcomes.