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PRINCIPLES OF HACCP & HARPC KANSAS STATE U QUESTIONS AND ANSWERS.
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PRINCIPLES OF HACCP & HARPC KANSAS STATE U QUESTIONS AND ANSWERS.
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PRINCIPLES OF HACCP / HARPCKANSAS STATE U QUESTIONS AND
ANSWERS
When qare qpreventive qcontrols qfor qallergens qrequired q- q✔✔when qcross
qcontamination qhas qbeen qidentified qand qwhen qproduct qcontains qallergen
qingredients
When qare qpreventive qcontrols qfor qsanitation qrequired q- q✔✔for qenvironmental
qcontrols qfor qRTE qfoods qthat qare qexposed qafter qprocessing q& qbefore qpkg.,when
qcross qcontamination qhas qbeen qidentified, qwhen qunitentional qcontamination qof
qallergens qis qa qconcern
HACCP qevolved qfrom q- q✔✔Modes qof qFailure qconcept q(1959), qarmy qnatick qlabs
definition qof qprerequisite qprogram q- q✔✔provide qbasic qoperational qconditions
qnecessary qfor qproduction qof qwholesome qfood
list q5 qintrinsic qfactors q- q✔✔pH, qaW, qox/redox qpotential, qantimicrobial qproperties,
qnutrient qcomposition
what qare q4 qmethods qto qprevent qmicrobes qfrom qcontaminating qfood qproducts q-
q✔✔kill/destroy qpathogen, qlimit/reduce qgrowth, qincrease qcompetition, qprevent
qcontamination
list q4 qextrinsic qfactors q- q✔✔temperature, qrelative qhumidity, qsurface qarea qof
qproduct, qoxygen qin qpackaging qenvironment
give q2 qexamples qof qa qfacultative qanaerobe q- q✔✔Lactic qacid qbacteria, qStaph
qaureus
what qsteps qcan qyou quse qto qcontrol qthe qgrowth qcurve q- q✔✔prevent/reduce qlevel qof
qmicrobes qfrom qbeing qintroduced qinto qfood, qincrease qlag qphase, qdecrease qlog
qphase, qdestroy qmicrobes qthat qare qpresent
Is qStaph qA qa qfacultative qanerobe? q- q✔✔yes
List qtwo qpathogens qthat qgrow qat qrefrigerated qtemps q- q✔✔L. qmono qand qYersinia
, What qpathogen qproduces qmeningitis qsymptoms q- q✔✔L. qmono
Biological qhazard qdefinition q- q✔✔pathogenic qbacterium q(or qtoxin), qvirus, qparasite,
qreasonably qlikely qto qresult qin qFBI qif qnot qcontrolled
What qdo qbiological qhazards qinclude? q- q✔✔Bacteria, qviruses, qprotozoa, qyeasts,
qmolds, qprions
What qis qC. qbotulinum qminimum qgrowth? q- q✔✔Generally qaccepted q@ q4.8 qpH
qdepending qon qconditions
What qis qD qvalue q- q✔✔Time qrequired qat qa qgiven qcondition qto qkill q90% q(1 qlog) qof
qmicroorganisms qin qa qgiven qfood
Hazard q(definition q- qPreventive qcontrols) q- q✔✔Any qbiological, qchemical, q(including
qradiological) qphysical qproperty qthat qis qKNOWN qOR qFORSEEABLE, qthat qhas qthe
qpotential qto qcause qillness qor qinjury
Hazard q(definition q- qFDA-HACCP) q- q✔✔Any qbiological, qchemical, qor qphysical
qproperty qreasonably qlikely qto qoccur, qthat qmay qcause qthe qfood qto qbe qunsafe qfor
qhuman qconsumption qin qthe qabsence qof qcontrol
Hazard q(definition q- qUSDA q- qHACCP) q- q✔✔A qfood qsafety qhazard, qreasonably
qlikely qto qoccur, qfor qwhich qa qprudent qprocessor qwould qestablish qcontrols qbecause
qit qhas qhistorically qoccurred qor qit's qreasonably qlikely qto qoccur.
monitoring q(sanitation) qdefinition q- q✔✔to qconduct qa qplanned qsequenced qof
qobservations qand qmeasurements qto qassess qwhether qcontrol qmeasures qare
qoperating qas qintended
Preventive qcontrols q- q✔✔Risk qBased, qreasonably qappropriate qprocedures, qthat qa
qknowledgeable qperson qwould qemployee qto qsignificantly qminimize qor qprevent qthat
qhazards qidentified qin qthe qhazard qanalysis qthat qare qconsistent qwith qcurrent
qestablished qscience qprinciples
critical qlimit q- q✔✔a qmaximum qor qminimum qvalue qto qwhich qa qhazard q(chem, qbio,
qphysical) qmust qbe qcontrolled qat qa qCCP qto qprevent, qeliminate, qor qreduce qto qan
qacceptable qlevel qthe qoccurrence qof qthe qidentified qfood qsafety qhazard
Critical qLimit q(codex) q- q✔✔Criterion qthat qseparates qacceptability qfrom
qunnacceptablity
Monitoring q(CCP) qdefinition q- q✔✔a qplanned qsequence qof qobservations qand
qmeasurements qto qassess qwhether qa qCCP qis qunder qcontrol qto qproduce qand
qaccurate qrecord qfor qfuture quse qof qverification.
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