Establishing the Foodservice Safety System

Question 3 • Food, Nutrition, and Wellness - A ULHS

Which of the following is the definition of HACCP?

Answer

the industry's responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food-borne illness risk factors

establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, permit issuance, inspection, employee restriction, and permit suspension

multi-disciplinary, including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; possibly needing assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process

a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product

Explanation

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that identifies and controls biological, chemical, and physical hazards throughout the food chain, from raw materials through consumption. Choice D describes this system; choice C instead describes the makeup of a HACCP team.

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