Hazard prevention 0.0 / 5 ? Design & Technology: Food TechnologyFood productionGCSEAQA Created by: Eve246Created on: 29-05-14 20:49 How can potential hazards be reduced in food production? Hazard Analysis Critical Control Points 1 of 8 What is HACCP? It identifies what could go wrong in production process and puts in place checks that prevent or reduce the risks. 2 of 8 What are the three main types of hazards in food production? Biological, Physical and chemical 3 of 8 Biological hazard is caused by what? Foods becoming dangerously infected by bacteria which may lead to food poisoning. 4 of 8 Physical hazard is caused by what? Foreign objects which may cause harm to the consumer, this includes fish bones, metals or plastics. 5 of 8 Chemical hazard is caused by what? Dangerous chemicals such as cleaning fluids or pesticides 6 of 8 What are Critical Control Points? Pre-determined checks that take place at specific points in production or preparation points 7 of 8 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 8 of 8
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