HACCP Review Flashcards

Vocabulary flashcards covering the key concepts, principles, hazard categories, and critical limits of HACCP.

Original Target of HACCP

NASA, the organization for which HACCP was originally developed.

HACCP

Stands for Hazard Analysis and Critical Control Points (or Nazord Analysis and Critical Central Points in notes), a system designed to ensure food safety.

Phillsbury

The company that helped develop HACCP.

Design Purpose of HACCP

To identify potential hazards, establish controls, and monitor these controls.

Good Manufacturing Practices (GMPs)

Developing Good Manufacturing Practices is NOT a HACCP principle.

Number of HACCP Principles

There are seven principles included in HACCP.

HACCP Approach Type

Preventative (or presentive) rather than reactive.

Basis for Critical Control Points

The hazard analysis.

Critical Control Point (CCP)

A step where control can prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Critical Limit

A maximum or minimum value that is controlled at a CCP to prevent, eliminate, or reduce a food safety hazard.

Examples of Critical Limits

Time, temp, pH, water activity, and similar measurable safety limits (nutritional content is not controlled).

HACCP Hazard Categories

Biological, chemical, and physical hazards.

Emotional Hazards

A type of hazard that is NOT addressed by HACCP.

Quality Issues

Aspects that should NOT be addressed in a hazard analysis.

Reasonably Likely to Occur

Defined by FSIS as a problem that has occurred more than once within a year.