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HACCP Training, HACCP quiz Questions and correct Answers
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HACCP Training, HACCP quizSeven Principles of HACCP - Question and answers1. 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 - Question and answersWe Deliver Brands that Consumers can
Trust and Value
HACCP - Question and answersHazard Analysis Critical Control Point
HACCP - Question and answersA system to identify hazards and a means to document
the hazard.
3 steps to Allergen Control - Question and answers1. 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 - Question and answersPreventative
controls and Hazard Analysis
A Element of the Food Safety Modernization Act - Question and answersInspection and
Compliance
A Element of the Food Safety Modernization Act - Question and answersImported Food
safety
A Element of the Food Safety Modernization Act - Question and answersResponse
A Element of the Food Safety Modernization Act - Question and answersEnhanced
Partnership
Signed the Food Safety Modernization Act into effect - Question and answersObama
FSSC - Question and answersFood Safety System Certification
General Mills Food Defense Program requirements - Question and answersself
assessment
Training
, Team of QRO, HR, Security and facility managers
Site Plan
Communication
Food Safety Hazard - Question and answersAny biological, physical, or chemical
property that may cause a food to be unsafe for human consumption.
CCP - Question and answersCritical Control Point
CCP - Question and answersA 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 - Question and answersConduct Hazard Analysis
product zone - Question and answersThe 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 - Question
and answersSalmonella and Listeria
GMP - Question and answersGood Manufacturing Practices
GMP - Question and answersPart of the Code of Federal Regulations and are
mandatory for food production facilities
Red bristle - Question and answersthe approved color bristle for raw milk food contact
White bristle - Question and answersthe approved color bristle for food contact
approved for food contact surfaces - Question and answerswhite
clear
stainless steel
Big 8 Allergens - Question and answers1. Peanuts
2. Milk
3. Soy
4. Wheat
5. Tree nuts
6. Eggs
7. Fish
8. Shellfish
two common reasons for recalls - Question and answersundeclared Allergens
Microbiology
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