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[Show more]T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️-TRUE
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Add to cartT or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️-TRUE
When do you do an evaluation of a HACCP plan? 
- Answer ️️-- New information on safety of product 
- Food-borne disease outbreak 
- Modification of production system 
- Scheduled evaluation 
- Change in product formulation, process, distribution or target consumer.
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Add to cartWhen do you do an evaluation of a HACCP plan? 
- Answer ️️-- New information on safety of product 
- Food-borne disease outbreak 
- Modification of production system 
- Scheduled evaluation 
- Change in product formulation, process, distribution or target consumer.
CCP decision tree - Answer ️️-a sequence of questions to assist in determining whether a control point is a CCP 
control - Answer ️️-a) to manage the conditions of an operation to maintain compliance with established criteria
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Add to cartCCP decision tree - Answer ️️-a sequence of questions to assist in determining whether a control point is a CCP 
control - Answer ️️-a) to manage the conditions of an operation to maintain compliance with established criteria
What does HAACP stand for? - Answer ️️-Hazard Analysis Critical Control Points 
 
What is HACCP? - Answer ️️-Systematic approach to the identification, evaluation, and control of food safety hazards
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Add to cartWhat does HAACP stand for? - Answer ️️-Hazard Analysis Critical Control Points 
 
What is HACCP? - Answer ️️-Systematic approach to the identification, evaluation, and control of food safety hazards
What does HAACP stand for? - Answer ️️-Hazard Analysis Critical Control Points 
 
What is HACCP? - Answer ️️-Systematic approach to the identification, evaluation, and control of food safety hazards
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Add to cartWhat does HAACP stand for? - Answer ️️-Hazard Analysis Critical Control Points 
 
What is HACCP? - Answer ️️-Systematic approach to the identification, evaluation, and control of food safety hazards
Which of the following statements is NOT true about HACCP? - Answer ️️-Is a reactive measure 
 
In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? - Answer ️️-HACCP Coordinator
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Add to cartWhich of the following statements is NOT true about HACCP? - Answer ️️-Is a reactive measure 
 
In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? - Answer ️️-HACCP Coordinator
Components of USDA Rule - Answer ️️-- develop/implement written sanitation SOP's 
- regular microbial testing required for slaughter 
- all slaughter plants with raw meat requirements on pathogen reduction in salmonella 
- develop and implement programs (HACCP)
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Add to cartComponents of USDA Rule - Answer ️️-- develop/implement written sanitation SOP's 
- regular microbial testing required for slaughter 
- all slaughter plants with raw meat requirements on pathogen reduction in salmonella 
- develop and implement programs (HACCP)
who was NOT involved in the creation of HACCP 
-NAS 
-NACMCF 
-NASA 
-Committee of food hygiene 
- None of the above 
- Answer ️️--Committee of food hygiene
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Add to cartwho was NOT involved in the creation of HACCP 
-NAS 
-NACMCF 
-NASA 
-Committee of food hygiene 
- None of the above 
- Answer ️️--Committee of food hygiene
Aspergillus flavus - Answer ️️-Causes Aflatoxins are the toxins produced by this mold
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Add to cartAspergillus flavus - Answer ️️-Causes Aflatoxins are the toxins produced by this mold
There are ___ principles of HACCP 
A) 5 
B) 4 
C) 7 
D) no principles just rules 
- Answer ️️-C
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Add to cartThere are ___ principles of HACCP 
A) 5 
B) 4 
C) 7 
D) no principles just rules 
- Answer ️️-C
Control Measure - Answer ️️-action/activity to prevent, eliminate or reduce a significant hazard 
 
Control point - Answer ️️-Any point, step or procedure where a biological, physical or chemical factor can be controlled
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Add to cartControl Measure - Answer ️️-action/activity to prevent, eliminate or reduce a significant hazard 
 
Control point - Answer ️️-Any point, step or procedure where a biological, physical or chemical factor can be controlled
CDC - Answer ️️-Center for Disease Control 
WHO - Answer ️️-World Health Organization 
USDA - Answer ️️-United States Department of Agriculture
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Add to cartCDC - Answer ️️-Center for Disease Control 
WHO - Answer ️️-World Health Organization 
USDA - Answer ️️-United States Department of Agriculture
1. What does the acronym HACCP stand for? - Answer ️️-Hazards and Critical Control Points 
 
2. Name Principle 1 and what does it state? - Answer ️️-Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures
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Add to cart1. What does the acronym HACCP stand for? - Answer ️️-Hazards and Critical Control Points 
 
2. Name Principle 1 and what does it state? - Answer ️️-Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures
HACCP - Answer ️️-Hazard Analysis Critical Control Points 
SSOPs - Answer ️️-Sanitary Standard Operating Procedures
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Add to cartHACCP - Answer ️️-Hazard Analysis Critical Control Points 
SSOPs - Answer ️️-Sanitary Standard Operating Procedures
7 Principles of HACCP 
- Answer ️️-1. conduct a hazard analysis 
2. establish CCPs 
3. monitor CCPs
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Add to cart7 Principles of HACCP 
- Answer ️️-1. conduct a hazard analysis 
2. establish CCPs 
3. monitor CCPs
Principle 1 - Answer ️️-Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them
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Add to cartPrinciple 1 - Answer ️️-Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them
A HACCP system focuses the prevention of hazards rather then finished product -Answer ️️-TRUE 
 
The "C-C-P" in HACCP stands for crisis control point - Answer ️️-FALSE
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Add to cartA HACCP system focuses the prevention of hazards rather then finished product -Answer ️️-TRUE 
 
The "C-C-P" in HACCP stands for crisis control point - Answer ️️-FALSE
Hazard Analysis - Answer ️️--food from growing, harvesting, producing, distributing and consuming 
Hazard definition - Answer ️️-A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury
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Add to cartHazard Analysis - Answer ️️--food from growing, harvesting, producing, distributing and consuming 
Hazard definition - Answer ️️-A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury
The acronym HACCP stands for Hazard Analysis Control Critical Point - Answer ️️-FALSE 
 
HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - Answer ️️-Controls, Chemical
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Add to cartThe acronym HACCP stands for Hazard Analysis Control Critical Point - Answer ️️-FALSE 
 
HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - Answer ️️-Controls, Chemical
What is the first principle of HACCP? - Answer ️️-Conduct a hazard analysis; The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.
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Add to cartWhat is the first principle of HACCP? - Answer ️️-Conduct a hazard analysis; The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.
HAACP - Answer ️️Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards.
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Add to cartHAACP - Answer ️️Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards.
A 32 week gestation infant with decreased renal function develops systemic candidiasis. The best choice of antifungal therapy for this baby is 
a. amphotericin B lipid complex 
b. fluconazole 
c. flucytosine 
- Answer️️-a. amphotericin B lipid complex
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Add to cartA 32 week gestation infant with decreased renal function develops systemic candidiasis. The best choice of antifungal therapy for this baby is 
a. amphotericin B lipid complex 
b. fluconazole 
c. flucytosine 
- Answer️️-a. amphotericin B lipid complex
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