HACCP FINAL Questions And Answers
T or F: When writing a monitoring procedure the person who is identified to conduct a
monitoring procedure should be identified by personal name instead of by their job title.
FALSE
T or F: Meat and poultry companies are not required to identify a CCP monito...
A Food Safety Plan must be reanalyzed at least every _____ years. 3
, HACCP FINAL Questions And Answers
A HACCP Plan must be reanalyzed at least __________. annually, every year
There are _______ required components that must be addressed as part of corrective actions for
USDA FSIS HACCP plans. 4
For HACCP and Preventive Control plans, potential hazards are evaluated for significance based
on two main criteria. Name these two criteria. 1) previous cases (has it happened before)
2) level of danger/harm
Name the 4 types of preventive controls AND provide and example of what might be written as a
preventive control (or control measure) for each type. Process- water activity
measurement after baking a cookie to confirm it is below 0.85
Sanitation- Boil water to clean cans upon receiving to prevent transfer of pathogens during filling
Supply Chain- LOG when receiving spices that they were irradiated
Allergen- testing machinery between runs with allergen swabs
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