Monitor CCPs is which principle?

Recordkeeping is which principle?

Identify critical control points is which principle?

Adjusting a measuring instrument to a standard is

A step at which biological, chemical or physical factors can be controlled is

Procedures followed when deviation occurs are

Steps at which control can be applied and are essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level are

Maximum and minimum values to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard is

What does HACCP stand for?

A food safety system that examines the food production process at every point where contamination is possible

The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan is

To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification is

The element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards is

Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan is

The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.

A justification for including or excluding the hazard is reported and possible control measures are identified in this principle

What does CCP stand for?

HACCP teams use decision trees to help identify CCPs in the process of this principle.

A measure such as time, temperature, water activity, pH, weight or some other measure that is based on scientific literature or regulatory standards

When describing how and when the measurement will be taken you are using this principle.

When determining who is responsible and how frequently the measurement of each critical limit you are using this principle

The procedures that are followed when a deviation in a critical limit occurs is this principle

This principle usually includes identification of the problems and the steps taken to assure that the problem will not occur again.

Those activities that determine the validity of the HACCP plan and that the system is operating according to the plan are used in this principle.

HAACP teams identify activities such as auditing of CCPs, record review, prior shipment review, instrument calibration and product testing as a part of this principles activities.

The information in this principle can be used to prove that the food was produced safely

The information that needs to be included in this principle is info on the HACCP team, product description, flow diagrams, the hazard analysis, the CCPs identified, critical limits, monitoring system, corrective actions, recordkeeping procedures and verification procedures.