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HACCP TRAINING, HACCP QUIZ WITH CORRECT ANSWERS
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HACCP TRAINING, HACCP QUIZ WITHCORRECT ANSWERS
Seven ePrinciples eof eHACCP e- e✔✔1. eConduct eHazard eAnalysis eand eRisk
eAssessment
2. eDetermine eCCPs
3. eMonitor eeach eCCP
4. eEstablish eSpecifications efor eCCPs
5. eEstablish eCorrective eactions e
6. eEstablish eRecord ekeeping esystem eand edocumentation eprocedures
7. eEstablish eVerification eProcedures
Food eSafety ePolicy e- e✔✔We eDeliver eBrands ethat eConsumers ecan eTrust eand
eValue
HACCP e- e✔✔Hazard eAnalysis eCritical eControl ePoint
HACCP e- e✔✔A esystem eto eidentify ehazards eand ea emeans eto edocument ethe
ehazard.
3 esteps eto eAllergen eControl e- e✔✔1. eLabel eto eformula ematch e
2. eAllergen eclean ewith etriple einspection
3. eSeparation eof eequipment, ebuckets eand etools
A eElement eof ethe eFood eSafety eModernization eAct e- e✔✔Preventative econtrols eand
eHazard eAnalysis
A eElement eof ethe eFood eSafety eModernization eAct e- e✔✔Inspection eand
eCompliance
A eElement eof ethe eFood eSafety eModernization eAct e- e✔✔Imported eFood esafety
A eElement eof ethe eFood eSafety eModernization eAct e- e✔✔Response
A eElement eof ethe eFood eSafety eModernization eAct e- e✔✔Enhanced ePartnership
Signed ethe eFood eSafety eModernization eAct einto eeffect e- e✔✔Obama
FSSC e- e✔✔Food eSafety eSystem eCertification
, General eMills eFood eDefense eProgram erequirements e- e✔✔self eassessment
Training
Team eof eQRO, eHR, eSecurity eand efacility emanagers
Site ePlan
Communication
Food eSafety eHazard e- e✔✔Any ebiological, ephysical, eor echemical eproperty ethat emay
ecause ea efood eto ebe eunsafe efor ehuman econsumption.
CCP e- e✔✔Critical eControl ePoint
CCP e- e✔✔A epoint, estep eor eprocedure eat ewhich econtrol ecan ebe eapplied eand
esignificant efood-safety ehazard ecan ebe eprevented, eeliminated eor ereduced eto
eacceptable elevels.
first estep eto edeveloping ea eHACCP eplan e- e✔✔Conduct eHazard eAnalysis
product ezone e- e✔✔The earea edirectly eabove eexposed eraw ematerial, eintermediate eor
eunwrapped efood eproduct, eand/or efood econtact eequipment esurfaces.
Two eenvironmental esources eGeneral emills eEnvironmental eProgram etargets e-
e✔✔Salmonella eand eListeria
GMP e- e✔✔Good eManufacturing ePractices
GMP e- e✔✔Part eof ethe eCode eof eFederal eRegulations eand eare emandatory efor efood
eproduction efacilities
Red ebristle e- e✔✔the eapproved ecolor ebristle efor eraw emilk efood econtact
White ebristle e- e✔✔the eapproved ecolor ebristle efor efood econtact
approved efor efood econtact esurfaces e- e✔✔white
clear
stainless esteel
Big e8 eAllergens e- e✔✔1. ePeanuts
2. eMilk
3. eSoy
4. eWheat
5. eTree enuts
6. eEggs
7. eFish
8. eShellfish
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