Haccp validation - Study guides, Class notes & Summaries

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️ - TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...

control point - ANS any step at which biologic, chemical, or physical factors can be controlled critical control point - ANS step at which control can be applied and is essential to prevent or eliminate a for safety hazard or to reduce ti to an acceptable level critical limit - ANS max/min value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level HACCP - ANS systematic ...

HACCP Exam 2 with Complete & Verified Solutions Aspergillus flavus - Answer ️️ -Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️ -Beef Patty Botulinum cook - Answer ️️ -12 D process - for canned low acid foods Heat resistance of microorganisms - Answer ️️ -D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to red...

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️ - TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...

Corrective Action - ANSWER Procedures followed when a deviation occurs. Deviation - ANSWER Failure to meet a critical limit Elements of a Corrective Action - ANSWER - determine and correct cause of non-compliance - determine disposition of non-compliant product - record CA that have been taken - specify who is responsible for initiating CA - identify records to be maintained - identify who is responsible for oversight What are some adjusted factors? - ANSWER - time - temperature ...

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above D A bacteria that can cause human illness is called A) Pathogen B) Parasite C) Coliform D) Mesophile A Psychrophilic bacter...

HACCP Exam Review Questions and Answer 7 - Answer-The number of principles that HACCP contains is: -plant workers -quality control personnel -supervisory - Answer-HACCP is a food safety program that should involve: -biological -chemical -physical - Answer-The category(ies) of hazards associated with food which must be considered when developing a HACCP plan are: Hazard Analysis Critical Control Point - Answer-HACCP is: HACCP is a reactive program that is applied during a crisi...

CCP decision tree - Answer-a sequence of questions to assist in determining whether a control point is a CCP control - Answer-a) to manage the conditions of an operation to maintain compliance with established criteria b) the state where correct procedures are being followed and criteria are being met control measure - Answer-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard control point - Answer-any step at which biological, chemical, or physi...

7 - Answer-The number of principles that HACCP contains is: -plant workers -quality control personnel -supervisory - Answer-HACCP is a food safety program that should involve: -biological -chemical -physical - Answer-The category(ies) of hazards associated with food which must be considered when developing a HACCP plan are: Hazard Analysis Critical Control Point - Answer-HACCP is: HACCP is a reactive program that is applied during a crisis. - Answer-Which of the following stateme...