In relation to the Hazard Analysis Critical Control Point (HACCP) system, explain each of the following terms - Leaving Cert Home Economics - Question 8 - 2016
Question 8
In relation to the Hazard Analysis Critical Control Point (HACCP) system, explain each of the following terms. Give one example in each case.
Hazard _______________... show full transcript
Worked Solution & Example Answer:In relation to the Hazard Analysis Critical Control Point (HACCP) system, explain each of the following terms - Leaving Cert Home Economics - Question 8 - 2016
Step 1
Hazard
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Answer
A hazard is anything that could contaminate food or cause harm to the consumer. This includes microbial, chemical, and physical contaminants. For example, raw meat can harbor harmful bacteria such as Salmonella, which poses a significant threat to food safety if not handled properly.
Step 2
Example
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An example of a hazard is the contamination of minced meat with food-poisoning bacteria. This can occur if the minced meat is not stored appropriately or cooked to the right temperature.
Step 3
Control measure
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A control measure is an area in the food preparation production system where a hazard could occur and must be controlled or minimized. Control measures might include proper cooking, cleaning of surfaces, and monitoring of food storage conditions to prevent contamination.
Step 4
Example
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For instance, ingredients should be sourced from reputable food suppliers. Another example is to ensure that vegetables are thoroughly washed upon purchase to eliminate any surface contaminants before they are prepared for cooking.
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