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HACCP Exam: Questions And Answers – 100% Accurate
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HACCP Exam: Questions And Answers – 100% Accurate
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HACCP Exam: Questions And Answers – 100% AccurateHistory of HACCP Right Ans - Pillsbury Company and NASA created it
Definition of HACCP Right Ans - a systematic approach to the identification,
evaluation, and control of food safety hazards
HACCP is a food safety management system designed... Right Ans - to
prevent, eliminate, or reduce to an acceptable level the occurrence of CDC risk
fakers known to cause illness. Not zero risk, not stand alone
Common prerequisite programs- must already be in place for HACCP to be
effective Right Ans - facilities, supplier control, cleaning and sanitation,
receiving storage and shipping, pest control, personal hygiene, training, chem
control, traceability and recall
5 CDC Risk Factors Right Ans - 1. Poor personal hygiene
2. Contaminated equipment
3. Foods from unsafe sources
4. Improper holding temperatures
5. Inadequate cooking
Preliminary tasks Right Ans - -assemble team
-describe the food and its distribution
-develop intended use and consumers of the food
-develop flow diagram
-verify flow diagram
HACCP Principle #1: Conduct a Hazard Analysis Right Ans - identify
hazards that warrant control: their likeihood of occurrence (RISK) and
severity
HACCP Principle #2: determine critical control points (CCPs) Right Ans - -
not all steps are CCPs
-there can be multiple CCPs to address a single food safety hazard
-last step is to control the hazard
, Critical Control Points Right Ans - steps at which control can be applied
and is essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level
HACCP Principle #3: establish critical limits (CLs) Right Ans - -define the
boundaries that define safety
-measurable/quantifiable
CL= 145F for 15 seconds
Critical Limits Right Ans - a maximum and/or minimum value to which a
biological, chemical, or physical parameter must be controlled at a CCP to
prevent, eliminate, or reduce to an acceptable level the occurrence of a food
safety hazard
HACCP Principle #4: establish monitoring procedures Right Ans - -
establish a planned sequence of observations or measurements to assess
whether a CCP is under control and to produce an accurate record for use in
future verification procedures
HACCP Principle #5: establish corrective actions Right Ans - what happens
when something goes wrong, how to correct it
HACCP Principle #6: establish verification procedures Right Ans - activities
that determine the validity of the HACCP plan and that the system is working
according to the plan, includes validation
HACCP Principle #7: establish a record-keeping and documentation
procedures Right Ans - provide documentation that the critical limits at
each CCP were met and corrected if not.
What foods is HACCP mandatory for? (5, by who) Right Ans - -seafood
(FDA)
-meat and poultry (USDA)
-juices (FDA)
-sprouts (State)
-sushi (state)
required HACCP: Smoking foods Right Ans - ones that are smoked for
preservation, not flavor. smoked sausage, cold smoked salmon
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