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    Discussion Questions#7 HACCP

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    Stephen Cubar
    This document appears to be an assessment for a food safety course, asking students to answer questions about Hazard Analysis and Critical Control Points (HACCP). The questions cover: 1) Advantages of HACCP over traditional food safety programs, 2) Types of food commonly incorporated into HACCP, 3) Defining critical control points and examples, 4) Importance of ongoing monitoring to HACCP, and 5) Critical limits based on time, temperature, water activity and pH. The student is to fill in their responses to demonstrate their understanding of key aspects of HACCP food safety systems.

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    Discussion Questions#7 HACCP

    Uploaded by

    Stephen Cubar
    27 views2 pages
    This document appears to be an assessment for a food safety course, asking students to answer questions about Hazard Analysis and Critical Control Points (HACCP). The questions cover: 1) Advantages of HACCP over traditional food safety programs, 2) Types of food commonly incorporated into HACCP, 3) Defining critical control points and examples, 4) Importance of ongoing monitoring to HACCP, and 5) Critical limits based on time, temperature, water activity and pH. The student is to fill in their responses to demonstrate their understanding of key aspects of HACCP food safety systems.

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    HACCP

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    This document appears to be an assessment for a food safety course, asking students to answer questions about Hazard Analysis and Critical Control Points (HACCP). The questions cover: 1) Advantages of HACCP over traditional food safety programs, 2) Types of food commonly incorporated into HACCP, 3) Defining critical control points and examples, 4) Importance of ongoing monitoring to HACCP, and 5) Critical limits based on time, temperature, water activity and pH. The student is to fill in their responses to demonstrate their understanding of key aspects of HACCP food safety systems.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    27 views2 pages

    Discussion Questions#7 HACCP

    Uploaded by

    Stephen Cubar
    This document appears to be an assessment for a food safety course, asking students to answer questions about Hazard Analysis and Critical Control Points (HACCP). The questions cover: 1) Advantages of HACCP over traditional food safety programs, 2) Types of food commonly incorporated into HACCP, 3) Defining critical control points and examples, 4) Importance of ongoing monitoring to HACCP, and 5) Critical limits based on time, temperature, water activity and pH. The student is to fill in their responses to demonstrate their understanding of key aspects of HACCP food safety systems.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    LOURDES COLLEGE

    Higher Education Department


    CA 1

    Name: __________________________________ Score:_______


    REACH HIGH…for stars lie hidden in your soul. DREAM DEEP…for every dream precedes your goal.

    1. What are the advantages of HACCP over tradition food safety programs?
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    2. What types of food are most commonly incorporated into the HACCP system?
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    3. Define critical control point and give examples.


    ______________________________________________________________________________
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    4. Why is ongoing monitoring important to a HACCP system?


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    5. What are the critical limits based on:


    a. Time
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    b. Temperature
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    c. Water activity
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    d. pH
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