Principles of HACCP / HARPC Kansas State U Prep Exam Questions All Answered.
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Course
HACCP/ HARPC
Institution
HACCP/ HARPC
When are preventive controls for allergens required - Answer when cross contamination has been identified and when product contains allergen ingredients
When are preventive controls for sanitation required - Answer for environmental controls for RTE foods that are exposed after processing ...
Principles of HACCP / HARPC Kansas
State U Prep Exam Questions All
Answered.
When are preventive controls for allergens required - Answer when cross contamination has been
identified and when product contains allergen ingredients
When are preventive controls for sanitation required - Answer for environmental controls for RTE foods
that are exposed after processing & before pkg.,when cross contamination has been identified, when
unitentional contamination of allergens is a concern
HACCP evolved from - Answer Modes of Failure concept (1959), army natick labs
definition of prerequisite program - Answer provide basic operational conditions necessary for
production of wholesome food
what are 4 methods to prevent microbes from contaminating food products - Answer kill/destroy
pathogen, limit/reduce growth, increase competition, prevent contamination
list 4 extrinsic factors - Answer temperature, relative humidity, surface area of product, oxygen in
packaging environment
give 2 examples of a facultative anaerobe - Answer Lactic acid bacteria, Staph aureus
what steps can you use to control the growth curve - Answer prevent/reduce level of microbes from
being introduced into food, increase lag phase, decrease log phase, destroy microbes that are present
Is Staph A a facultative anerobe? - Answer yes
, List two pathogens that grow at refrigerated temps - Answer L. mono and Yersinia
What pathogen produces meningitis symptoms - Answer L. mono
Biological hazard definition - Answer pathogenic bacterium (or toxin), virus, parasite, reasonably likely
to result in FBI if not controlled
What do biological hazards include? - Answer Bacteria, viruses, protozoa, yeasts, molds, prions
What is C. botulinum minimum growth? - Answer Generally accepted @ 4.8 pH depending on
conditions
What is D value - Answer Time required at a given condition to kill 90% (1 log) of microorganisms in a
given food
Hazard (definition - Preventive controls) - Answer Any biological, chemical, (including radiological)
physical property that is KNOWN OR FORSEEABLE, that has the potential to cause illness or injury
Hazard (definition - FDA-HACCP) - Answer Any biological, chemical, or physical property reasonably
likely to occur, that may cause the food to be unsafe for human consumption in the absence of control
Hazard (definition - USDA - HACCP) - Answer A food safety hazard, reasonably likely to occur, for which
a prudent processor would establish controls because it has historically occurred or it's reasonably likely
to occur.
monitoring (sanitation) definition - Answer to conduct a planned sequenced of observations and
measurements to assess whether control measures are operating as intended
Preventive controls - Answer Risk Based, reasonably appropriate procedures, that a knowledgeable
person would employee to significantly minimize or prevent that hazards identified in the hazard analysis
that are consistent with current established science principles
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