Food Safety Quiz

Hazard Analysis Critical Control Point

Principle 1: Conduct a hazard analysis

Principle 2: Determine the critical control points (CCPs)

Principle 3: Establish critical limits:

Principle 4: Establish monitoring procedures

Principle 5: Establish corrective actions

Principle 6: Establish verification procedures

Principle 7: Establish record-keeping and documentation procedures

No. While both share similarities, they are distinct in their approach to ensuring food safety within food and beverage companies.

The Food and Drug Administration (FDA) regulates all food and food ingredients introduced into or offered for sale in the U.S. except for meat, poultry, catfish, and some egg products.

The U.S. Department of Agriculture, or USDA.

The USDA’s Food Safety and Inspection Service regulates the safety of meat, poultry, catfish, and egg products and ensures they’re properly labeled.

USDA (processed fruits and vegetables are regulated by the Food and Drug Administration, FDA).

The Foreign Supplier Verification Program

It’s an FDA program that importers covered by the rule must have in place to verify that their foreign suppliers are producing food in a manner that provides the same level of public health protection.

• Juice and seafood products that are subject to FDA’s (HACCP) regulations.
• Meat, poultry, and egg products regulated by the USDA.
• Food imported for research or evaluation purposes.
• Food imported for personal consumption.
• Alcoholic beverages and specific ingredients used in alcoholic beverages.
• Food that is transshipped or exported.

Zoology

Foodborne illness

Bread, cheese, summer sausage

Refrigeration, Cleaning & Sanitizing and Cooking

Time & temp control, sanitation, moisture control

Nausea, diarrhea, stomach cramps

Washing hands

Food Safety Modernization Act