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HACCP Study Set – With Correct & Verified Answers
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HACCP Study Set – With Correct & Verified AnswersWho termed the prerequisite program? Right Ans - Canadian food safety
Does Juice HACCP require SSOPs? Right Ans - True
Does USDA HACCP require SSOPs? Right Ans - True
What does SSOP stand for? Right Ans - Sanitary Standard Operation
Program
Seafood HACCP has what type of program? Right Ans - Codified
prerequisite program
Who issued paper on cGMPs and in what year? Right Ans - 2005, FDA
In what year did the prerequisite program focus on foreign material (directive
on foreign material) to control Listeria Right Ans - 2003
cGMPs can be found where? Right Ans - FDA 21CFR 110
Where can sanitation regs be found? Right Ans - USDA 9 CFR 416
Name the prerequisiste programs (8) Right Ans - 1) cGMPs
2) sanitation regs
3) Ingredient specs
4) Consumer complaint management
5) allergen management programs
6) microbial monitoring programs
7) traceability programs
8) supplier approval
What type of products would fall under the sanitation regs? Right Ans -
meat and poultry products
Out of the following, which ones cover majority of the prereqs?
1) cGMPs
2) sanitation regs
,3) Ingredient specs
4) Consumer complaint management
5) allergen management programs
6) microbial monitoring programs
7) traceability programs
8) supplier approval Right Ans - 1) cGMPs
2) sanitation regs
personal hygeine to cleaning facility
Does allergen management program need to be apart of your HACCP plan?
Right Ans - NO, but it is good for a program to be in place (cross
contamination)
What does the microbial monitoring program do? Right Ans - let you know
if your sanitation plan is working, your verificiation
Is traceability required in your HACCP plan? Right Ans - Yes, but the FDA
helps you out with this
Why is supplier approval important? Right Ans - when you are being
audited
What does cGMPs stand for? Right Ans - current good manufacturing
practices
What does HACCP stand for? Right Ans - Hazard Analysis Critical Control
Point
What is HACCP Right Ans - -management system
-focus on prevention
-make safe product and be able to prove it
"low acid and acidified canned food regulations"
-Why were they implemented
-When
-Who Right Ans - -When: 1970s
-Who: FDA
, -Why: interest decreased and was not widely used
What is "modes of failures" and how was it instrumental in creating a food
safety management system? Right Ans - Who: US army Natick laboratories
What: gather knowledge on food/process and predict what might go wrong
-nondestructive testing was not possible w food
Who developed HACCP and why? Right Ans - Who: Phillsbury, US army
natick laboratories and NASA
Why: "space food" had 2 safety issues (what if already contaminated food was
sent up and the food could not contain crumbs)
-end product sampling could not guarantee safe product
Who is NAS? and how are they involved in the creation of HACCP? Right
Ans - -National Academy of Sciences
-Issued report on microbiological criteria for foods and endorsement of
HACCP
-rekindled interest in HACCP (1985)
NACMCF? How is it involved in the creation of HACCP? Right Ans - -
National Advisory Committee on the microbiological criteria of food
-Created HACCP document
-Encouraged adoption of HACCP
-Committee appointed to serve as experts to secretaries of Agriculture,
Commerce, Defense and Health and Human Services
What role does WHO have in developing HACCP standards? Right Ans -
Codex Alimentarius Committee on Food Hygiene developed HACCP guidlines
for use in international trade
-committee of the UN WHO/FAO
-work w NACMCF to revise HACCP guidance
What needs to be considered when developing a HACCP plan? Right Ans - -
must be specific for food and process
-can use general plans as guidance to develop a specific plan
-management must commit to developing HACCP
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