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HACCP Training, HACCP quiz Graded A+ With Complete Solutions

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Seven Principles of HACCP - ANS 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedur...

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  • October 27, 2024
  • 9
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HACP
  • HACP
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DocLaura
HACCP Training, HACCP quiz Graded A+
With Complete Solutions


Seven Principles of HACCP - ANS 1. Conduct Hazard Analysis and Risk Assessment
2. Determine CCPs
3. Monitor each CCP
4. Establish Specifications for CCPs
5. Establish Corrective actions
6. Establish Record keeping system and documentation procedures
7. Establish Verification Procedures

Food Safety Policy - ANS We Deliver Brands that Consumers can Trust and Value

HACCP - ANS Hazard Analysis Critical Control Point

HACCP - ANS A system to identify hazards and a means to document the hazard.

3 steps to Allergen Control - ANS 1. Label to formula match
2. Allergen clean with triple inspection
3. Separation of equipment, buckets and tools

A Element of the Food Safety Modernization Act - ANS Preventative controls and Hazard
Analysis

A Element of the Food Safety Modernization Act - ANS Inspection and Compliance

A Element of the Food Safety Modernization Act - ANS Imported Food safety

A Element of the Food Safety Modernization Act - ANS Response

A Element of the Food Safety Modernization Act - ANS Enhanced Partnership

Signed the Food Safety Modernization Act into effect - ANS Obama

FSSC - ANS Food Safety System Certification

General Mills Food Defense Program requirements - ANS self assessment
Training

, Team of QRO, HR, Security and facility managers
Site Plan
Communication

Food Safety Hazard - ANS Any biological, physical, or chemical property that may cause a
food to be unsafe for human consumption.

CCP - ANS Critical Control Point

CCP - ANS A point, step or procedure at which control can be applied and significant
food-safety hazard can be prevented, eliminated or reduced to acceptable levels.

first step to developing a HACCP plan - ANS Conduct Hazard Analysis

product zone - ANS The area directly above exposed raw material, intermediate or
unwrapped food product, and/or food contact equipment surfaces.

Two environmental sources General mills Environmental Program targets - ANS
Salmonella and Listeria

GMP - ANS Good Manufacturing Practices

GMP - ANS Part of the Code of Federal Regulations and are mandatory for food
production facilities

Red bristle - ANS the approved color bristle for raw milk food contact

White bristle - ANS the approved color bristle for food contact

approved for food contact surfaces - ANS white
clear
stainless steel

Big 8 Allergens - ANS 1. Peanuts
2. Milk
3. Soy
4. Wheat
5. Tree nuts
6. Eggs
7. Fish
8. Shellfish

two common reasons for recalls - ANS undeclared Allergens
Microbiology

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