HACCP Principles Flashcards
6 cards from real CPH practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP Principles flashcards as text
What temperature control principle is most critical in haccp principles?
Answer: Maintain proper temperatures throughout receiving, storage, preparation, and service
Temperature control at every stage — receiving, storage, preparation, and service — prevents bacterial growth and foodborne illness.
How should cross-contamination be prevented in haccp principles?
Answer: Use separate equipment, proper sanitizing procedures, and organized workflow for all food types
Preventing cross-contamination requires separate equipment, proper sanitizing between uses, and organized workflow design.
What personal hygiene standard applies to haccp principles?
Answer: Strict handwashing, proper attire, illness reporting, and wound covering are mandatory
Comprehensive personal hygiene including proper handwashing, attire, illness reporting, and wound management prevents contamination.
How should allergens be managed in haccp principles?
Answer: Identify, segregate, and clearly communicate all allergens through proper labeling and staff training
Allergen management requires identification, segregation, clear communication, and trained staff to prevent potentially fatal reactions.
What cleaning and sanitizing procedure is essential for haccp principles?
Answer: Clean and sanitize food contact surfaces before use, between tasks, and at regular intervals
Food contact surfaces must be cleaned and sanitized before use, between different food tasks, and at regular intervals to prevent contamination.
What record-keeping requirement supports haccp principles compliance?
Answer: Maintain ongoing logs for temperatures, cleaning schedules, supplier verification, and corrective actions
Ongoing documentation of temperatures, cleaning, suppliers, and corrective actions demonstrates due diligence and regulatory compliance.