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HACCP Validation Study Set - Questions & Answers (100% Expert Verified)
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HACCP Validation Study Set - Questions & Answers (100% Expert Verified)
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HACCP Validation Study Set - Questions & Answers(100% Expert Verified)
Seven Principles Right Ans - Hazard analysis
The Seven HACCP Principles Right Ans - Principle 1: CONDUCT HAZARD
ANALYSIS
Plants determine the food safety hazards identify the preventive measures the
plant can apply to control these hazards.
Principle 2: IDENTIFY CRITICAL CONTROL POINTS
Principle 3: . ESTABLISH CRITICAL LIMITS FOR EACH CCP
Principle 4: ESTABLISH CRITICAL CONTROL POINT MONITORING
REQUIREMENTS.
Principle 5: ESTABLISH CORRECTIVE ACTIONS
Principle 6: Establish record keeping procedures.
Principle 7: Establish procedures for verifying the HACCP system is working
as intended.
Plants determine the food safety hazards AND identify the preventive
measures the plant can apply to control these hazards. Right Ans - HAZARD
ANALYSIS
A critical control point (CCP) is Right Ans - a point, step, or procedure in a
food process at which control can be applied and, as a result, a food safety
hazard can be prevented, eliminated, or reduced to an acceptable level.
A critical limit is Right Ans - the maximum or minimum value to which a
physical, biological, or chemical hazard must be controlled at a critical control
point to prevent, eliminate, or reduce HAZARD to an acceptable level.
, These are actions to be taken when monitoring indicates a deviation from an
established critical limit. The final rule requires a plant's HACCP plan to
identify the ____________ __________ to be taken if a critical limit is not met.
___________ ____________are intended to ensure that no product injurious to health
or otherwise adulterated as a result of the deviation enters commerce.
Right Ans - CORRECTIVE ACTIONS
are necessary to ensure that the process is under control at each critical
control point. FSIS is requiring that each monitoring procedure and its
frequency be listed in the HACCP plan. Right Ans - Monitoring activities
The HACCP regulation requires that all plants maintain certain documents,
including Right Ans - Its hazard analysis
written HACCP plan,
documenting the monitoring of critical control points,
critical limits,
verification activities
handling of processing deviations.
Validation ensures that the plans Right Ans - do what they were designed
to do; that is, they are successful in ensuring the production of safe product.
Plants will be required to validate their own HACCP plans. FSIS will not
approve HACCP plans in advance, but will review them for conformance with
the final rule. Right Ans -
Verification ensures the HACCP plan Right Ans - is adequate, that is,
working as intended.
Verification procedures may include such activities as Right Ans - review of
HACCP plans,
CCP records,
Critical limits and microbial sampling and analysis.
The HACCP requirements that establishments must meet are set out in
Right Ans - 9 CFR Part 417
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