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FSHN 420 Final Exam Practice Questions and Answers
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FSHN 420 Final Exam Practice Questions and Answers What does HACCP stand for? - Ans:-Hazard Analysis Critical Control Point What is HACCP? - Ans:-A food safety system becoming more popular. Designed to prevent outbreaks of food-borne disease. A way to identify and correct errors before they bec...

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  • October 22, 2024
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  • 2024/2025
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©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




FSHN 420 Final Exam Practice Questions and
Answers


What does HACCP stand for? - Ans:✔✔-Hazard Analysis Critical Control Point


What is HACCP? - Ans:✔✔-A food safety system becoming more popular. Designed to prevent outbreaks

of food-borne disease. A way to identify and correct errors before they become a problem (process

control -- preventative approach)


Give important dates to HACCP - Ans:✔✔-1960s- developed by NASA and Natick Laboratories


1971- Pillsbury Company used HACCP to ensure safety of foods for astronauts


What are the quality control and quality assurance aspects of HACCP - Ans:✔✔-Quality control:

verification that a production process has been conducted correctly


ex. things have been done right




Quality assurance: a set of procedures that help in achieving a desired result. Reduces risk of error.

Eliminates chance of food-borne outbreak.




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, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




What are 3 ways the HACCP food safety system helps in - Ans:✔✔-1. identify foods and procedures most

likely to cause food borne illness (HAZARD ANALYSIS)


2. establish procedures that reduce the risks of foodborne illness (CRITICAL CONTROL POINTS & CRITICAL

LIMITS)


3. Monitoring all procedures to ensure food safety (OBJECTIVE MEASUREMENTS)


What are categories of hazards defined by the HACCP - Ans:✔✔-biological (microbes), chemical

(detergent), physical (toothpick or glass)


What is a critical control point in the HACCP - Ans:✔✔-An operation, procedure, preparation step, or

location where a preventative or control measure can be applied that would...


-eliminate a hazard


-prevent a hazard


-reduce risk that hazard would occur


What are 2 requirements of a critical control point - Ans:✔✔-1. must be measurable on the spot


2. loos of control of a CCP can cause a health risk through inadequate heating, improper handling temp,

unsafe pH, aw


What is the difference between a HACCP Plan and HACCP System - Ans:✔✔-Plan= written document


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FIRST PUBLISH OCTOBER 2024




System= plan in operation


Define control point in HACCP - Ans:✔✔-any point in a food system where loss of control does NOT

cause a health risk


ex. moving beef from truck to fridge


Define Critical Control Point in HACCP - Ans:✔✔-point of procedure in a food system where control can

be exercised and hazards can be minimized/prevented. Corrective action can then be applied.


Define critical limit in HACCP - Ans:✔✔-standards that must be met to ensure that a CCP controls a

health hazard


ex. heat to internal temp of 160F for at least 15 seconds


ex. maintain temp of product at >140F


ex. cool rapidly to <40F within 2 hours


Define deviation in HACCP - Ans:✔✔-failure to meet a critical limit set for a CCP


Define monitoring in HACCP - Ans:✔✔-observations or measurements of critical limits. Produces

accurate records. Ensures that critical limits are achieved to maintain product safety. Then, take

corrective action if not monitored.


Define risk category in HACCP - Ans:✔✔-one of six categories that prioritize risk based on food hazards


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Define verification in HACCP - Ans:✔✔-Methods, procedures, and tests that determine if the HACCP

system is in compliance with the HACCP plan.


Making sure that the plan is correct in theory and practice


What are the 6 steps in developing the HACCP Plan - Ans:✔✔-1. Assemble the HACCP team


2. Describe the food and its method of distribution


3. Identify intended use and consumers of the food


4. Develop a simple flow diagram describing the process


5. Verify the flow diagram


6. Conduct Hazard analysis




the dorito infused food very hot


Describe "Step 1: assemble the HACCP team" in HACCP Plan - Ans:✔✔-form team from personnel

directly involved in daily processing activities. Team should be multidisciplinary.




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