THE HACCP SYSTEM

THE HACCP SYSTEM

INTRODUCTION

HACCP (Hazard Analysis and Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation. The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements. HACCP is 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.

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.  It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected.  Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.  In doing so, the many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of reliance only on microbial testing. HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.  Food inspection too would be more systematic and therefore hassle-free.  It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

The HACCP concept was developed in the 1950s through the National Aeronautics and Space Administration (NASA) and Natick Laboratories for use in aerospace manufacturing under the name “Failure Mode Effect Analysis.” This rational approach to process control for food products was developed jointly by the Pillsbury Company, NASA, and the U.S. Army Natick Laboratories in 1971 as an attempt to apply a zero-defects program to the food processing industry. HACCP was incorporated to guarantee that food used in the U.S. space program would be 100% free of bacterial pathogens. Critical control points are located at any point in a food production sequence where hazardous microorganisms should be destroyed or controlled.

Foods can be contaminated by physical, chemical and biological hazards. In food terminology, risk is the probability of that hazard occurs. Therefore a biological risk can be defined as the probability of a biological agent (hazard) contaminating food during any step of food production, which if ingested by the consumers can cause a health disorder. Every living organism able to colonise foods and in some cases grow or survive in the food matrix, or any structure that needs the participation of a living being to reproduce itself, or produce toxic metabolites, can be considered as a biological agent.

IMPORTANCE

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: Fruits & Vegetables, Dairy Products, Meat & Meat Products, Fish & Fishery Products, Spices & Condiments, Nuts & Nut Products, Cereals, Bakery & Confectionary, Restaurants, Hotels, and Fast Food Operations etc.

Health Status: People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated.

Illness and Injuries: Conditions which should be reported to management so that the need for medical examination and/or possible exclusion from food handling can be considered, include: Jaundice, Diarrhoea, Vomiting, Fever, Sore throat with fever, visibly infected skin lesions (boils, cuts etc.), Discharges from the ear, eye or nose.

Personal cleanliness: Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering and foot wear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings. Personnel should always wash their hands when personal cleanliness may affect food safety, for example: At the start of food handling activities, immediately after using the toilet; and after handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate.

Personal behaviour: Personnel engaged in food handling activities should refrain from behaviour which could result in contamination of food, for example: Smoking, Spitting, Chewing or eating, Sneezing or coughing over unprotected food. Personal effects such as jewellery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food.

Visitors: Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section.

The advantage of implementing HACCP system

Safety is enhanced by a proactive approach of continuous monitoring of food safety controls and documentation of results and corrective actions. The biggest advantage of HACCP system lies in that it is a quality guarantee method of putting prevention first, and is provided with strong systematic characteristic, rigorous structure, strong applicability and remarkable benefit. Establishment and effective operation of the HACCP system indicate the organization attaches great importance to food security and sanitation, and has adopted positive and effective control method.

1.      It is active control since the correction measure is adopted before the problems come forth. It is controlled according to the characteristic that is easy to be supervised, such as time, temperature and appearance. The supervision method is simple, audio-visual, fast, and is of strong.

2.      The correction measure can be immediately adopted to make control if necessary.

3.      Compare with chemical analysis of animalcule inspection, the expense of HACCP is much lower.

4.      There are personnel who are absorbed in food processing control the operation of production.

5.      Since the control fasten on the key point of production, each batch of product can be taken more pledge measure. Factories think much of improving craftwork and reducing wastage.

6.      HACCP can be used to foretell the potential harm, and reflect it according to the tendency of inspection result.

7.      HACCP comes down to employees of all administrative levels relating the security of product. Non-technical personnel are included, that is, full participation

HAZARDS IN THE HOSPITALITY WORKPLACE

A hazard is any item, condition, event or situation that could lead to a potential accident or harm. Employers and workers need to work together, recognising hazards or potential dangerous situations and making sure everyone in the workplace follows safe work practices. Some of the hazards commonly found in hospitality workplaces such as kitchens, food and beverage service areas and customer service areas can pose a significant threat to safety. They require careful management, safety awareness, strict work procedures and safety equipment to reduce the risk of harm. Before starting work, make sure you know the potential hazards and are familiar with ways of reducing any risk of harm to yourself or others.

Types of hazards	Common hazards in the hospitality workplace
Physical	heat, cold, sharp objects, heavy or bulky loads, spills, slips, trips, falls, noise, broken glass, poor lighting, slippery surfaces, steam
Biological	infectious diseases, food contamination
Chemical	cleaning chemicals, pest control chemicals, oil, gas, dust, fumes
mechanical/ electrical	electrical appliances, slicers, grinders
Psychological	stress, fatigue, personal security, cash handling and financial responsibility, aggressive and angry customers or colleagues

One can reduce the risk of harm to himself or others by:

• Eliminating the hazard altogether
• Replacing the hazard with a safer option
• Repairing the hazard (if it is faulty, unclean or unsafe)
• Adapting work tasks to make it safer when dealing with the hazard
• Using protective equipment such as guards, signs, gloves
• Training all staff in safe work practices.

HACCP DEFINITION OF A FOOD HAZARD

According to the widely accepted HACCP definition, a hazard is a significant biological, chemical, or physical hazard that can cause harm and that is reasonably likely to occur if not controlled. With regard to HACCP Hazard Analysis, the working elements of this definition are "significant" and "likely to occur." While these may be separate components, they are usually interrelated. In addition to identifying and evaluating hazards, an adequate hazard analysis also involves identifying preventative and control measures.

BIOLOGICAL HAZARDS

Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks. Bacteria are the most well-known biological hazards. With the increase in awareness, many people today know what Salmonella or Listeria are and the tremendous impact that these bacteria have on public health. These organisms can affect human health, including infection, intoxication and even death. Infection occurs when organisms invade the host and multiply in the body. Intoxication occurs when bacteria produce toxins that affect the body.

The major sources of biological contaminants in food are:

1.      animal guts: faecal contamination

2.      soil and water contaminated by non-treated manure

3.      cross contamination: human contamination due to poor personal hygiene (skin, clothing, especially hands), faecal contamination (human guts), failure in infection control (illness not reported)Cross-contamination of food products spread from processing environment due to poor/improper sanitation

Factors affecting the growth of microorganisms in foods

Most foods contain sufficient nutrients to support microbial growth. The most important factors that affect microbial growth are:

ü  The temperature values for microbial growth depend on the type of microorganism. For example, psychrotrophs such as Listeria monocytogenes grow at refrigeration temperature (4°C or 39°F), while thermotrophs can grow at higher temperatures (45°C or 113°F).

ü  The pH of a product is related to the acidity or alkalinity of the product. The pH of products affects the growth of bacteria. Most bacteria grow in on a pH range between 5 and 9.

ü  The Water Activity (Aw) refers to the water available in the product. The more water available, the better bacteria will grow.  Table shows the impact of water activity on bacterial spoilage.                              

                                                                        Aw of product

Each of these factors is important for the control of microbial growth. It is the interaction among these factors that determines the growth or control of micro-organisms. Factors affecting the growth of food borne pathogens such as temperature, pH and Aw can be found in the Food borne Pathogens Booklet published by MAFRI.

Control and prevention: The most effective way to control biological hazards is by prevention. Potential biological hazards need to be identified and the risk of microbial growth assessed. The implementation of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) will help prevent biological hazards in your facility. GMPs ensure hazards associated with personnel and environment is controlled during food production. HACCP controls hazards that may be present in ingredients and packaging materials and also those that occur during food processing, packaging and storage.

Cross-contamination

Cross-contamination is the transportation of harmful substances to food by Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients, Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and sanitized, then touch ready-to-eat food and Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods.

CHEMICAL HAZARDS

A chemical hazard is any substance that can cause a health problem when ingested or inhaled. They include toxins, dangerous chemicals, residue of excess chemicals used in processing food products. If your facility follows Good Manufacturing Practices (GMPs), you can prevent chemical hazards.

The FDA and the USDA have recognized the wide variety of chemicals used in food processing and have decided what chemicals are acceptable additives in food products and which chemical substances are strictly forbidden. These agencies have also determined acceptable levels of other chemical substances. Chemical hazards affect more people than physical hazards, but typically not as many as a biological hazard. Obviously, some chemicals are of greater concern than others.

Chemicals are divided into two primary categories: prohibited substances and unavoidable poisonous or deleterious substances. Each company should make certain that none of the prohibited substances are present in ingredients or supplies. Unavoidable poisonous or deleterious substances have FDA tolerance levels or action levels, in the event that exposure or introduction is unavoidable. Products that fall into these categories include pesticides, herbicides, growth hormones and antibiotics, additives and processing aids, lubricants, paints, cleaners and sanitizers. There are a number of manuals available which contain a laundry list of other items that could contaminate. The FD&C Act regulates all of the above except pesticides. Those products without tolerance levels must not be present in any amount.

Chemical hazards should be addressed in steps in the production process: storage, during use (cleaning agents, sanitizers), prior to receipt (in ingredients and packaging materials), upon receipt of materials, during processing and prior to shipment of product. Chemicals which should be considered include colour additives, direct food additives, indirect food additives, prior-sanctioned substances, pesticide chemicals and substances generally recognized as safe. All chemicals used in and around manufactured product should have specifications developed, as well as a letter of guarantee from the manufacturer.

Types of Chemical hazards

1.      Naturally occurring – These are toxins produced by plants, animals or microorganisms (ex: aflatoxins in peanuts, poisonous neurotoxins in mushrooms, scrombotoxins in fish).

2.      Intentionally added – These are chemicals added to food that are beyond the acceptable limits established by the Food and Drugs Act and its regulations (ex: food additives like sodium nitrate).

3.      Unintentionally added – These are chemicals that accidentally contaminate food being processed (ex: sanitation or maintenance chemicals, pesticides or environmental pollutants).

4.      Food allergens – These substances in food can cause a dangerous reaction in people who are allergic (ex: peanuts, fish, and dairy products).

Intentionally added chemicals help to maintain a food’s freshness or to enhance flavours in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheets on Food Allergies and Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.

Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.

PHYSICAL HAZARDS

A physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. These foreign objects include, but are not limited to bone or bone chips, metal flakes or fragments, injection needles, BB's or shotgun pellets, pieces of product packaging, stones, glass or wood fragments, insects or other filth, personal items, or any other foreign material not normally found in food products. Sources for such contaminants include raw materials, badly maintained facilities and equipment, improper production procedures and poor employee practices. Processors must determine procedures to control physical hazards and then, during the hazard analysis portion of developing a HACCP plan, determine whether or not the severity and rate of occurrence indicate implementation of a control at that point. Physical hazards which can be found in food include:

ü  Objects naturally present in the food (animal hair, bone chips, leaves, etc)

ü  Objects occurring in agriculture (dirt, manure, leaves, etc)

ü  Objects added during processing (glass, plastic, hair, metal, etc).

Reducing physical hazards is relatively simple in most hospitality businesses as they are physically visible in the food. They are normally controlled by procedures such as a visual inspection of food and good kitchen procedures such as a no wood or no glass policy, and keeping the food covered.

POTENTIALLY HAZARDOUS FOOD (PHF) means a natural or synthetic food that requires temperature control because it is in a form capable of supporting:

• The rapid and progressive growth of infectious or toxigenic microorganisms;

• The growth and toxin formation of Clostridium botulinum; or

• In raw shell eggs, the growth of Salmonella Enteritidis.

PHF includes:

*        animal food (a food of animal origin) that is raw or heat treated

*         A food of plant-origin that is heat-treated or consists of raw seed sprouts

*        Cut melons

*        Garlic in oil mixtures that are not modified in a proper way.

SEVEN PRINCIPLES OF HACCP

The HACCP system, developed by the FDA, Centre for Food Safety and Applied Nutrition, should be applied throughout any foodservice operation. HACCP is a proactive, comprehensive, science-based food safety system that allows operators to continuously monitor their establishments and reduce the risk of food borne illness. The successful application of HACCP requires the responsibility, commitment, and involvement of management and every employee and volunteer involved in the handling, delivery, and service of congregate and home-delivered meals. Following HACCP guidelines allows for a thorough monitoring of meals that will help ensure food safety. The HACCP system comprises seven principles:

1.      Conduct a hazard analysis. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.

2.      Determine Critical Control Points (CCPs). These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.

3.      Establish critical limits. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.

4.      Establish monitoring procedures. Such procedures might include determining how and by whom cooking time and temperature should be monitored.

5.      Establish corrective actions when monitoring shows that a critical limit has not been met. For example, reprocessing or disposing of food if the minimum cooking temperature is not met.

6.      Verification procedures to confirm that the system is works.  For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.

7.      Establish record keeping and documentation procedures. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.

HYGIENE PRACTICES IN ECO-HOTELS

Green Hotel is a hotel which is environmental-friendly and adopts energy conservation measures. The rapid development of the hotel industry in the Mediterranean often goes hand-in-hand with a lack of sanitation and waste disposal infrastructure. It is therefore necessary to implement strategies to minimize wastes at source as well as to recycle them. Indeed, hotels produce large quantities of solid and liquid wastes, which end up in the surrounding environment due to inadequate management and handling. The resulting dirty surroundings will also harm the image of the hotel. Occasionally, hotels produce other types of wastes, such as:

• Bulky waste (furniture – chairs, desks, sofas, etc.)

• Demolition and/or renovation wastes (concrete, stone, brick, plaster, glass wool, roof tiles, ceramic material, tiling, window glass, treated wood, pipes, etc.)

• Inert waste (broken china, chipped glasses, etc.)

• Used electronic, household and office appliances

• Discarded refrigerating equipment (refrigerators, freezers)

Eco Hotel management is focused primarily in three areas: safety, health, and environmental. Safety: Implementation of safety policies including fire inspection, security exits, food safety, consumer protection.

Health: Highlight the importance of staff behaviour towards good food hygiene work practice, encourage organic food usage, and provide Green Building experience to the guests.

Environmental: Focus on variety of strategies to reduce, reuse, and recycle wastes. Improve economics of using alternative energy sources.

These hotels are also vital key to the profits of hospitality businesses and their relationship with customers. The growing correlation between profitability and Eco-friendly performance will continue to strengthen over the coming years.

There are some practices in eco hotels that prevent environment:

1.      Water Conservation: Guest bathrooms were renovated to encourage water conservation. Upgrades included low-flow toilets, low-flow showerheads, smaller basins and a 50% decrease in overall water consumption—all without impact on a guest’s experience. They also implement water conservation by letting their guests know that housekeeping will change towels and sheets every 3rd day unless guests specifies differently, thus conserving gallons of water and energy that would normally go into daily laundering.

2.      Recycling Best Practices: The hotel increased recycling capabilities throughout the facility with receptacles present in guest rooms and hotel lobby. Toilet paper with greater recycled content is now being purchased and in use.

3.      Purchasing Practices: Traditional cleaning chemicals were swapped out for the purchase of eco-friendly products. Toilet paper with greater recycled content is now purchased and in use.

4.      Guest Services In-Room Amenities: In order to comply with Standards, their guestrooms do not have soap/shampoo dispensers; however these shampoo bottles come in compact size.

5.      Employee Education Initiatives: Earth-Care educational and training video for back of house staff (increased effectiveness in all areas, from recycling to following towel/linen reuse policy) Established Earth-Care champions’ team of over 80 employees that support and build the Earth-Care program, including a local champion at every hotel and restaurant. Announcements, tips, and information distributed weekly to all employees about ecologically responsible issues.

SUMMARY

Hazard Analysis Critical Control Points is a state-of-the-art preventive approach to safe food production. This concept is based on the application of prevention and documentation. HACCP is a proactive prevention program based on sound science. The essential steps for HACCP plan development are: assembly of an HACCP team; description of the food and its intended use; identification of the consumers of the food; development and verification of a process flow diagram; conduction of a hazard analysis; identification of critical control points; and establishment of critical limits, monitoring requirements, corrective actions for deviations, procedures for verification, and record-keeping procedures. There are three types of hazards to food. They are biological, chemical, and physical, of the three, biological hazards cause the most food borne illness outbreaks and are of the greatest concern to food service managers and Health Inspectors. Examples of biological hazards are: disease-causing bacteria, viruses, parasites, Chemical hazards are harmful substances such as pesticides, machine oils, cleansers and cleaning solutions, sanitizers, dissolved metals and an excessive amount of a food additive. Physical hazards are objects which are not a part of food, never was meant to be food, but somehow got into the food. Examples are pieces of glass or metal, toothpicks, cigarette butts, pebbles, hair, staples, jewellery. Eating these can cause injury. Parasites are a group of biological hazards that are normally underestimated or are not taken into account when HACCP study id developed. The reason for this underestimation is probably the common assumption that parasites are only hazards in particular geographical areas of the world, mainly the underdeveloped countries. Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.

Foodservice establishments are prohibited by law from using sulphites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labelled. There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical. Physical food hazards are materials in food that threaten the health of the consumer. Physical hazards can be natural, like fish bones, or foreign, like glass, hair, or, you know, nails.  Gratefully, false nails have progressed since the days when Friends character Monica Gellar lost her fake nail in the quiche. This does not mean, however, that acrylic nails are impervious to chipping, breaking, and ending up in someone’s food. If you work in the food industry, be aware of your nails, especially in the hurry of carrying trays and clearing dishes. Eco Hotels was founded to provide escapes embedded in local culture, filled with new experiences, and delivered with a passion for impeccable service. Residents and visitors to the Middle East can count on Eco Hotels to develop environmentally-sustainable retreats that give back to local communities and invest in pivotal conservation projects. Eco Hotels manages and operates Feynan, its first eco-lodge in Jordan, and has plans to manage further eco-lodges in Jordan and across the Middle East.

DEFINITIONS FOR TERMS

Acceptable level of a food safety hazard: The level at which the finished product will not cause harm to the consumer when it is prepared and/or consumed according to its intended use.

Critical Control Point (CCP): a point where a hazard exists and a control measure is  used to eliminate, prevent or minimize that hazard

Core temperature: The temperature at the centre of the food

Clean as you go: The routine of cleaning up as you work, not leaving all the cleaning to do at the end.

Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.

Control (noun): To state wherein correct procedures are being followed and criteria are being met.

Control measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Corrective action: Any action to betaken when the results of monitoring at the CCP indicate a loss of control.

Critical limit: A criterion which separates acceptability from unacceptability.

Deviation: Failure to meet a critical limit.

HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety.

HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.

Hazard analysis: The process of collecting and evaluating information on hazards and conditions loading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

HAZARD: a biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.

Pathogen: A disease causing organism.

Plow diagram: A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item.

Refuse­: means solid waste not carried by water through the sewage system.

Severity: The seriousness of the effect(s) of a hazard.

Step: A point, procedure, operation or stage in the food chain including raw materials, from primary production to final consumption.

Toxin: A microbial product or component that can injure anther cell or organism at low concentrations. Often the term refers to a poisonous protein, but toxins may be lipid or other substances.

Venison: Deer meat

References:food sanitation (Rufus K. Guthrie), Principles of Food Sanitation (Fifth Edition) Norman G. MarriottandRobert B. Gravani,HACCP food training manual TARA PASTER

www.haccpindia.org,,www.fao.org,www.fda.gov,,www.who.int,,www.fsis.usda.gov,,www.food.gov.ukhttp://www.gov.mb.ca/agriculture/foodsafety/processor/pdf/cfs02s125a.pdf

Lee, S.Y., Chung, H.J., Shin, J.H., Dougherty, R.H., Kang, D.H. 2006 Survival and growth of food borne pathogens during cooking and storage of oriental-style rice cakes.Journal of Food Protection. 69(12): 3037-3042.

TEST YOURSELF

1.      What is HACCP?

2.      What is hazard? Describe their types.

3.      What is a critical control point?

4.      What are the advantages of HACCP?

5.      What basic types of food safety risks do you know?

6.      What is the difference between macro- and microbiological hazards?

7.      What are the7 (seven) principles of HACCP?

8.      How would you describe food borne viral infections?

9.      How do adverse reactions to chemicals present in food look like?

10.  What residues can be found in food?

11.   What common physical contaminants can you name?

12.  What do you know about radioactive contaminants?