Hazard prevention

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How can potential hazards be reduced in food production?
Hazard Analysis Critical Control Points
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What is HACCP?
It identifies what could go wrong in production process and puts in place checks that prevent or reduce the risks.
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What are the three main types of hazards in food production?
Biological, Physical and chemical
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Biological hazard is caused by what?
Foods becoming dangerously infected by bacteria which may lead to food poisoning.
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Physical hazard is caused by what?
Foreign objects which may cause harm to the consumer, this includes fish bones, metals or plastics.
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Chemical hazard is caused by what?
Dangerous chemicals such as cleaning fluids or pesticides
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What are Critical Control Points?
Pre-determined checks that take place at specific points in production or preparation points
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Is it a legal requirement to report any illness when handling foods?
Yes as this may cause unwanted bacteria to get into the foods causing illness to the consumer
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Other cards in this set

Card 2

Front

What is HACCP?

Back

It identifies what could go wrong in production process and puts in place checks that prevent or reduce the risks.

Card 3

Front

What are the three main types of hazards in food production?

Back

Preview of the front of card 3

Card 4

Front

Biological hazard is caused by what?

Back

Preview of the front of card 4

Card 5

Front

Physical hazard is caused by what?

Back

Preview of the front of card 5
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