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HACCP: Hazard Analysis Critical Control Point – Questions With Solutions
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HACCP: Hazard Analysis Critical Control Point –Questions With Solutions
Control point Right Ans - any step at which biologic, chemical, or physical
factors can be controlled
Critical control point Right Ans - step at which control can be applied and is
essential to prevent or eliminate a for safety hazard or to reduce ti to an
acceptable level
Critical limit Right Ans - max/min value to which a biological, chemical, or
physical parameter must be controlled at a CCP to prevent, eliminate, or
reduce to an acceptable level
HACCP Right Ans - systematic approach to identification, evaluation, and
control of food safety standards
Hazard Right Ans - a biological, chemical, or physical agent that is
reasonably likely to cause illness or injury in the absence of its control
Hazard Analysis Right Ans - process of collecting and evaluating
information on hazards associated with the food under consideration to
decide which are significant and must be addressed in the HACCP plan
Validation Right Ans - element of verification to determine whether the
HACCP plan will effectively control the hazards
Verification Right Ans - activities other than monitoring that determine
validity of the HACCP plan and that everything is operating according to plan
7 Principles for HACCP Right Ans - 1- conduct hazard analysis
2- determine CCP
3- establish critical limits
4- establish monitoring procedures
5- establish corrective actions
6- establish verification procedures
7- establish record keeping and documentation procedures
, GMP Right Ans - Good Manufacturing Practices
cGMP- current
Codex Alimentarius Right Ans - -describes basic conditions and practices
expected for foods intended for international trade
Prerequisite Programs Right Ans - assessed during design and
implementation of each HACCP plan, documented and regularly audited,
established and managed separate from HACCP
-certain aspects may be incorporated into a HACCP plan
5 preliminary tasks in development of HACCP plan Right Ans - -assemble
the HACCP team
-describe the food and its distribution
-describe the intended use and consumers of the food
-develop a flow diagram that describes the process
-verify the flow diagram
HACCP team Right Ans - -individuals with specific knowledge and expertise
-multidisciplinary
-local personnel involved with the operation, know variability and limitations
of the operation
-possibly some outside sources
After 5 preliminary, move on to 7 principles Right Ans -
~~~~Conduct hazard analysis Right Ans - -)find all hazards reasonably
likely to cause injury or illness if not effectively controlled
-)find associated control measures for hazards
-)identify needed modifications to aprocess or product
-consider ingredients and raw materials, each step in process, product storage
and sitribution, and final prep by consumer
Stage 1 Hazard Analysis Right Ans - -hazard identification
-review ingredients used, activities at each step, equipment used, final
product, method of storage and distribution, intended use and consumers
-develop list of hazards that may be introduced, increased, or controlled
Stage 2 Hazard Analysis Right Ans - -hazard evaluation
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