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Exam (elaborations)

HACCP Questions With Solutions

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HACCP Questions With Solutions HACCP may offer what addition advantages Reduction in product loss, increase in product quality, better control of product inventory, consistency in product preparation, increase in profit, increase in employee awareness and participation in food safety. Federal...

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  • October 26, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HACCP
  • HACCP
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UpperClass
HACCP Questions With Solutions

HACCP may offer what addition advantages Reduction in product loss, increase in

product quality, better control of product inventory, consistency in product preparation, increase

in profit, increase in employee awareness and participation in food safety.




Federal performance standards define safety expectations for specific foods, saying the

number of disease causing microorganisms that need to be destroyed through a process. For

example, instead of cooking chicken to 165 for 15 seconds like the Food Code says, performance

standards allow you to use a different combo of time and temp as long as same level of public

safety is achieved.




When using performance standards you must have a comprehensive HACCP plan

approved by regulatory authority and recores in support of plan must be kept.




HACCP has no single correct application variations are appropriate as long as based on

sound public health judgment.




The goal in applying HACCP principles in retail and food service is to have to have you,

the operator, take purposeful actions to ensure safe food.

, HACCP Questions With Solutions
What year and company was HACCP first used ...1960s by the Pillsbury Company to

produce the best food for astronauts.




What are hazards? biological, physical, or chemical properties that may cause food to be

unsafe for human consumption.




Biological hazard examples bacteria and their toxins, parasites, viruses.




Physical hazard examples Bandages, jewelry, stones, glass, etc.




Chemical hazard examples natural plant and animal toxins, unlabeled allergens, nonfood

grade lubricants, cleaning compounds, food additives, insecticides.




Basic prerequisite programs should be in place to: 1.Protect products from contamination,

2. control bacterial growth that can result from temperature abuse, 3. maintain equipment.




Before HACCP system to be effective you need a strong foundation based on prerequisite

programs. These include things like facility design, supplier control, ingredient

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