List three type of hazards. Give an example of each.
Give two examples of critical control points. Give examples for type of products in which you may need the particular CCP.
When no amount of contaminate is allowed in a particular food product, such as Listeria monocytogenes in ready-to-eat products, it is called a _________________________ policy.
HACCP stands for ______________________________________.
Which of the following discribes HACCP as compared to the prerequisite programs. Check all that apply.
Covers multiple areas
Covers specific areas
Devation may not result in serious consequences
Deviation may be result in serious consequences
A ______________________________ occurs when pathogenic invsive agents like Salmonella, Listeria monocytogenes, Campylobacter and ingested live with foods, and eventually reach and colonize in the GI tract causing diarrhea, nausea, or stomach flu.