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HACCP FINAL STUDY GUIDE | 102 QUESTIONS | WITH PASSED SOLUTIONS!!
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HACCP FINAL STUDY GUIDE | 102 QUESTIONS | WITH PASSED SOLUTIONS!!
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HACCP FINAL STUDY GUIDE | 102QUESTIONS | WITH PASSED SOLUTIONS!!
What will be monitored?
How does the critical limit relate to the monitoring activity? Answer - Control
Measure at each CCP
CL and monitoring limit activity must match
What is the NACMCF description of monitoring? Answer - a planned sequence
of observations or measurements to assess whether a CCP is under control in
order to produce an accurate record for verification
What causes a corrective action and why? Answer - a deviation = actual /
potential hazard
How will each control measure be monitored? Answer - 1. Monitor
measurement and observation
2. Calibration
3. Right monitoring equipment
Describe how you would select monitoring equipment
why is calibration crucial?
,How can microbial testing be best used?
Why do results have to be in real time? Answer - Monitoring equipment must
be real time, accurate, and precise
Calibration is crucial in order to know for sure that the equipment is working
properly
Microbial testing can best be used as a verification method
Results have to be in real time so that if something is wrong they can fix it in
real time
What are concerns about monitoring equipment that touches products?
Answer - chemical leaks and cross contamination
Why do you need to produce a record? why are diversion values not useful in
monitoring? Answer - Proof and verification
What are the advantages / disadvantages of continuous monitoring? Answer -
Advantages: preferred, needed when process has frequent variations in CL
Disadvantages: Burdensome, impractical, infeasibl, burdensome monitoring
can lead to missing monitoring activity = HACCP violation
Examples: Continuous metal detector
What are the advantages / disadvantages of discontinuous monitoring?
Answer - Cons: is only representative of the sample taken
, Pros: can be used in case of low variations
Where must you list the person responsible for monitoring? Answer - It must
be listed in the HACCP plan
Which regulations pertain to monitoring? (honestly I have no idea how im
gonna memorize these butt screw it imma try) Answer - 9 CFR 417.2
21 CFR 123.6
21 CFR 120.8
What is a corrective action? How do you establish a corrective action? Answer
- Changing the process to reduce hazard risk
(Deviation = actual / potential hazard)
Corrective action depends on process parameter and type of food
What is the goal of adjusting the process?
Why is it a preventative measure? Answer - To take care of the deviation
It is a preventative measure because monitoring should allow for adjustments
prior to deviation
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