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risk

risk
21問 • 1年前
  • Christine De Castro
    • 通報

    問題一覧

  • 1

    it is a approach to food safety that involves identifying, evaluating and controlling potential, biological, chemical, and physical hazards throughout the food production process, from raw materials to finished product, by pinpointing critical control points (CCPs)

    HACCP

  • 2

    the process of identifying all potential hazards (biological, chemical, physical) that could occur at each - most likely on anticipating participle

    hazard analysis

  • 3

    a step in the food production process where a potential hazard can be significantly controlled - already a process on how we use them in terms of

    Critical Control Point

  • 4

    the most important reason is to protect consumers from foodborne illnesses

    Public Health

  • 5

    many countries have regulations requiring food businesses to implement HACCP or a HACCP-based system

    legal compliance

  • 6

    HACCP can reduce costs associated with product recalls, legal action, and loss of reputation

    economic benefits

  • 7

    demonstrating a commitment to food safety builds consumer trust and strengthens brand reputations

    consumer confidence

  • 8

    this is the foundation of HACCP. It involves identifying all potential biological, chemical, and physical hazards that may be present in a food product or process.

    conduct a hazard analysis

  • 9

    where loss of control could result in an unacceptable risk A CCP is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level Ex. Cooking temperatures, chilling processes, metal detection

    identifying critical control point

  • 10

    for its CCP, These are the specific, measurable parameters that must be met to ensure the hazard is controlled.Ex. Minimum cooking temperature (e.g., 74°C for poultry), maximum storage temperature (e.g., below 4°C), chlorine concentration

    establish critical limits

  • 11

    implement procedures to regularly monitor the CCPs and ensure that critical limits are being met. Ex. Regularly checking and recording cooking temperatures

    establish monitoring procedures

  • 12

    define the corrective actions to be taken if monitoring indicates that a critical limit has been

    establish corrective actions

  • 13

    used to confirm that the HACCP system is working effectively

    establish verification precedures

  • 14

    maintain accurate and complete records of the hazard analysis, CCPs, critical limits, monitoring data

    establish record keeping and documentation procedures

  • 15

    includes sysmtemtic approached

    implementing haccp

  • 16

    target consumer and how the product will be used

    describe the intended use and consumer

  • 17

    Visually represent the steps

    develop a flow diagram

  • 18

    Understand their roles and responsibilities

    train employees

  • 19

    developing and implementing a HACCP plan can be complex, especially for large or diverse food operations

    complexity

  • 20

    implementing HACCP requires resources, including time

    resources

  • 21

    HACCP is not one time activity. It requires ongoing

    maintenance

    • PAE

    PAE

    Christine De Castro · 47問 · 1年前

    PAE

    PAE

    47問 • 1年前
    Christine De Castro

    SPACE

    SPACE

    Christine De Castro · 13問 · 1年前

    SPACE

    SPACE

    13問 • 1年前
    Christine De Castro

    pre test

    pre test

    Christine De Castro · 13問 · 1年前

    pre test

    pre test

    13問 • 1年前
    Christine De Castro

    module 2

    module 2

    Christine De Castro · 25問 · 1年前

    module 2

    module 2

    25問 • 1年前
    Christine De Castro

    module 4

    module 4

    Christine De Castro · 13問 · 1年前

    module 4

    module 4

    13問 • 1年前
    Christine De Castro

    PRELIM

    PRELIM

    Christine De Castro · 14問 · 1年前

    PRELIM

    PRELIM

    14問 • 1年前
    Christine De Castro

    MODULE 2

    MODULE 2

    Christine De Castro · 7問 · 1年前

    MODULE 2

    MODULE 2

    7問 • 1年前
    Christine De Castro

    MODULE 3

    MODULE 3

    Christine De Castro · 18問 · 1年前

    MODULE 3

    MODULE 3

    18問 • 1年前
    Christine De Castro

    FOREIGN

    FOREIGN

    Christine De Castro · 8問 · 1年前

    FOREIGN

    FOREIGN

    8問 • 1年前
    Christine De Castro

    risk

    risk

    Christine De Castro · 21問 · 1年前

    risk

    risk

    21問 • 1年前
    Christine De Castro

    risk management

    risk management

    Christine De Castro · 11問 · 1年前

    risk management

    risk management

    11問 • 1年前
    Christine De Castro

    food safety in the tourism and hospitality sector

    food safety in the tourism and hospitality sector

    Christine De Castro · 19問 · 1年前

    food safety in the tourism and hospitality sector

    food safety in the tourism and hospitality sector

    19問 • 1年前
    Christine De Castro

    prevention

    prevention

    Christine De Castro · 6問 · 1年前

    prevention

    prevention

    6問 • 1年前
    Christine De Castro

    ilocos norte

    ilocos norte

    Christine De Castro · 17問 · 1年前

    ilocos norte

    ilocos norte

    17問 • 1年前
    Christine De Castro

    ilocos sur

    ilocos sur

    Christine De Castro · 6問 · 1年前

    ilocos sur

    ilocos sur

    6問 • 1年前
    Christine De Castro

    la union

    la union

    Christine De Castro · 7問 · 1年前

    la union

    la union

    7問 • 1年前
    Christine De Castro

    pangasinan

    pangasinan

    Christine De Castro · 6問 · 1年前

    pangasinan

    pangasinan

    6問 • 1年前
    Christine De Castro

    cagayan valley

    cagayan valley

    Christine De Castro · 9問 · 1年前

    cagayan valley

    cagayan valley

    9問 • 1年前
    Christine De Castro

    lesson 1

    lesson 1

    Christine De Castro · 8問 · 1年前

    lesson 1

    lesson 1

    8問 • 1年前
    Christine De Castro

    lesson 2

    lesson 2

    Christine De Castro · 6問 · 1年前

    lesson 2

    lesson 2

    6問 • 1年前
    Christine De Castro

    lesson 6

    lesson 6

    Christine De Castro · 6問 · 1年前

    lesson 6

    lesson 6

    6問 • 1年前
    Christine De Castro

    risk

    risk

    Christine De Castro · 34問 · 1年前

    risk

    risk

    34問 • 1年前
    Christine De Castro

    occupational

    occupational

    Christine De Castro · 5問 · 1年前

    occupational

    occupational

    5問 • 1年前
    Christine De Castro

    classes

    classes

    Christine De Castro · 8問 · 1年前

    classes

    classes

    8問 • 1年前
    Christine De Castro

    part 2

    part 2

    Christine De Castro · 30問 · 1年前

    part 2

    part 2

    30問 • 1年前
    Christine De Castro

    midterm

    midterm

    Christine De Castro · 12問 · 1年前

    midterm

    midterm

    12問 • 1年前
    Christine De Castro

    finals module 11

    finals module 11

    Christine De Castro · 11問 · 1年前

    finals module 11

    finals module 11

    11問 • 1年前
    Christine De Castro

    問題一覧

  • 1

    it is a approach to food safety that involves identifying, evaluating and controlling potential, biological, chemical, and physical hazards throughout the food production process, from raw materials to finished product, by pinpointing critical control points (CCPs)

    HACCP

  • 2

    the process of identifying all potential hazards (biological, chemical, physical) that could occur at each - most likely on anticipating participle

    hazard analysis

  • 3

    a step in the food production process where a potential hazard can be significantly controlled - already a process on how we use them in terms of

    Critical Control Point

  • 4

    the most important reason is to protect consumers from foodborne illnesses

    Public Health

  • 5

    many countries have regulations requiring food businesses to implement HACCP or a HACCP-based system

    legal compliance

  • 6

    HACCP can reduce costs associated with product recalls, legal action, and loss of reputation

    economic benefits

  • 7

    demonstrating a commitment to food safety builds consumer trust and strengthens brand reputations

    consumer confidence

  • 8

    this is the foundation of HACCP. It involves identifying all potential biological, chemical, and physical hazards that may be present in a food product or process.

    conduct a hazard analysis

  • 9

    where loss of control could result in an unacceptable risk A CCP is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level Ex. Cooking temperatures, chilling processes, metal detection

    identifying critical control point

  • 10

    for its CCP, These are the specific, measurable parameters that must be met to ensure the hazard is controlled.Ex. Minimum cooking temperature (e.g., 74°C for poultry), maximum storage temperature (e.g., below 4°C), chlorine concentration

    establish critical limits

  • 11

    implement procedures to regularly monitor the CCPs and ensure that critical limits are being met. Ex. Regularly checking and recording cooking temperatures

    establish monitoring procedures

  • 12

    define the corrective actions to be taken if monitoring indicates that a critical limit has been

    establish corrective actions

  • 13

    used to confirm that the HACCP system is working effectively

    establish verification precedures

  • 14

    maintain accurate and complete records of the hazard analysis, CCPs, critical limits, monitoring data

    establish record keeping and documentation procedures

  • 15

    includes sysmtemtic approached

    implementing haccp

  • 16

    target consumer and how the product will be used

    describe the intended use and consumer

  • 17

    Visually represent the steps

    develop a flow diagram

  • 18

    Understand their roles and responsibilities

    train employees

  • 19

    developing and implementing a HACCP plan can be complex, especially for large or diverse food operations

    complexity

  • 20

    implementing HACCP requires resources, including time

    resources

  • 21

    HACCP is not one time activity. It requires ongoing

    maintenance