Haccp exam stuvia - Study guides, Class notes & Summaries

The ___ is responsible for characterizing risk factors and prevention strategies for diseases that impact public health. It publishes the ___ Report. - ANSWER Centers of Disease Control (CDC); Morbidity and Mortality Weekly Report The ___ is designated as an official advisor to federal government on science and technology matters. - ANSWER National Academy of Sciences (NAS) The ___ is sponsored by the ___ and the ___ of the ___ with the purpose to facilitate international trade by establi...

The key themes for the Food Safety Modernization Act include - ANSWER Prevention Inspection Partnership Imported Food Safety The following are all examples of GMP elements except - ANSWER management learn Based on the preventative controls for human food rule, a reanalysis of food safety plan is required in any of the following situations except - ANSWER When there is no change in management The hazard analyses process includes all of the following except - ANSWER Determines critical...

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 ...

HACCP stands for - ANSWER-Hazard Analysis Critical Control Point FDA provides the guide for - ANSWER-Food borne illness prevention Inspection reports - ANSWER-Must be kept on file 4 symptoms of food borne illness - ANSWER-Diarrhea, vomiting, sore throat with fever, jaundice On-site time is - ANSWER-The time the symptom began The best way to show reasonable care - ANSWER-Maintain documentation of activities related to food safety management HSP or Highly Susceptible Population i...

CCP Decision Tree - ANSWER A sequence of questions to assist in determining whether a control point is a CCP. Control - ANSWER To manage the conditions of an operation to maintain compliance with established criteria. To state where the corrective 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...

validation - ANSWER collecting and evaluating scientific and technical info to determine monitoring procedures - ANSWER uses who, what, where, how monitoring - ANSWER real time assessment of status of CCP hazard analysis - ANSWER process of identifying and evaluating significance validation - ANSWER study to confirm the conditions of a cooking step operating limit - ANSWER criteria set to compensate monitoring procedures - ANSWER conduct a planned sequence to assess whether a C...

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What year was the meat inspection act passed? -ANSWER 1906 What event led to HACCP in the red meat industry? -ANSWER E. coli O157:H7 outbreak at Jack-in-the-box What act requires animals deemed unconscious before slaughter? -ANSWER Humane Slaughter Act, 1958 What agency is responsible for meat and poultry inspection? -ANSWER FSIS Stamp used for red meat inspection -ANSWER wildlife meat inspection stamp -ANSWER What book led to the meat inspection act? -ANSWER The Jungle by...

The 7 HACCP principles are - ANSWER 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - ANSWER Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - ANSWER -Poultry -stuffing made with meat, fish, poultry -stuffed meat, ...