FSMA and Food Safety Plan Exam Questions Solved Correctly.
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Cours
HACCP/ HARPC
Établissement
HACCP/ HARPC
HARPC - Answer Hazard analysis and Risk Based Preventive Controls
The ultimate goal of managers under FSMA should be to - Answer create a culture of preventive food safety that is well documented, audit-ready and sustainable
Risk Factors - Answer Severity of illness, probability of o...
FSMA and Food Safety Plan Exam
Questions Solved Correctly.
HARPC - Answer Hazard analysis and Risk Based Preventive Controls
The ultimate goal of managers under FSMA should be to - Answer create a culture of preventive food
safety that is well documented, audit-ready and sustainable
Risk Factors - Answer Severity of illness, probability of occurrence in abscence of preventive controls
Effect of formulation, processing, facilit,equipment, ingredients and intended use
Eval of invironmental pathogens for RTE foods exposed to environment
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or
reduce it to an acceptable level - Answer CCP - HACCP
Reasonably appropriate procedures, practices, and processes that a person konwledgeable about the
safety of food would employ to significatnly minimize or prevent hazards. - Answer Preventive Controls
- HARPC
PCHF - Answer "Preventive Controls for Human Food" (requirements in 21 CFR
part 117 for hazard analysis and risk-based preventive controls
for human food in accordance with section 418 of the FD&C Act)
: Any biological, chemical (including radiological), or physical agent that has the
potential to cause illness or injury - Answer Hazard
Hazard requiring a preventive control - Answer A known or reasonably foreseeable hazard where based
on the outcome of a hazard analysis, illness or
, injury will have a probability to occur in the absence of preventive controls
Those risk-based, reasonably appropriate procedures, practices, and processes that would be employed
to significantly minimize or prevent the hazards identified under
the hazard analysis that are consistent with the current scientific understanding of safe food
manufacturing, processing, packaging, or holding at the time of the analysis. - Answer Preventive
controls:
Yeast, molds, bacteria, viruses, protozoa, and microscopic parasites and includes species that are
pathogens. - Answer Microorganisms:
includes those
microorganisms that are pathogens, that subject food to decomposition, that indicate that food
is contaminated with filth, or that otherwise may cause food to be adulterated. - Answer The term
"undesirable microorganisms"
To adequately treat cleaned surfaces by a process that is effective in destroying vegetative cells of
pathogens, and in substantially reducing numbers of other undesirable microorganisms, but without
adversely affecting the product or its safety for the consumer. - Answer Sanitize:
Obtaining and evaluating scientific and technical evidence that a control measure,
combination of control measures, or the food safety plan as a whole, when properly
implemented, is capable of effectively controlling the identified hazards. - Answer Validation:
The application of methods, procedures, tests and other evaluations, in addition
to monitoring, to determine whether a control measure or combination of control measures is or
has been operating as intended and to establish the validity of the food safety plan. - Answer
Verification:
Corrective action: - Answer An action to identify and correct a problem that occurred during the
production of food,
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