Santos, Cire Elmoe A.

TCH (1102) Sec9-MN

Assignment # 9
Question 1

1. What is the definition of food safety management system.

A food safety management system (FSMS) is not only a legal requirement, but a helpful
tool to ensure safe practices are followed within your business.

A FSMS is a systematic approach to controlling food safety hazards within a food

business in order to ensure that food is safe to eat. All businesses are required to put in
place, implement and maintain a FSMS based on the principles of Hazard Analysis
Critical Control Point (HACCP).
Question 2

2. Define the philosophy of HACCP.

The HACCP philosophy states that biological, chemical, and physical hazards at certain
points in the flow of food can be prevented, removed, or reduced to safe levels. It is the
team's responsibility to determine the scope of the HACCP plan.
Question 3

3. What are the 7 principles of HACCP?

 Conduct a hazard analysis

 Determine critical control points

 Establish critical limits

 Establish monitoring procedures

 Establish corrective actions

 Evaluate verification procedures

 Establish record keeping and documentaries procedures

1
References:

https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2

https://www.after-fp7.eu/content/download/4302/32722/version/1/file/D1311-Training-support-
materials-on-HACCP.pdf