Food Safety Officer Interview Questions and Answers

A CCP (Critical Control Point) is determined by identifying steps in the food production process where control can be applied to prevent, eliminate, or reduce food safety hazards.

• Identify potential hazards in the food production process

• Determine where control measures can be applied to prevent, eliminate, or reduce the hazards

• Consider factors such as likelihood of hazard occurrence and severity of consequences

• Examples: cooking temperature for meat to kill pathogens, pH level ...read more

The seven principles of HACCP are a systematic approach to food safety that focuses on identifying and controlling potential hazards.

• Principle 1: Conduct a hazard analysis to identify potential hazards in the food production process.

• Principle 2: Determine critical control points (CCPs) where control can be applied to prevent, eliminate, or reduce hazards.

• Principle 3: Establish critical limits for each CCP to ensure the hazard is controlled.

• Principle 4: Establish monitoring pr...read more