Haccp quiz - Study guides, Class notes & Summaries

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 observation of monitoring procedures for each CCP - Answer ️️-TRUE

CDC - Answer ️️-Center for Disease Control WHO - Answer ️️-World Health Organization USDA - Answer ️️-United States Department of Agriculture

HACCP Training, HACCP quiz Questions and correct Answers

A HACCP system focuses the prevention of hazards rather then finished product -Answer ️️-TRUE The "C-C-P" in HACCP stands for crisis control point - Answer ️️-FALSE One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness - Answer ️️-FALSE

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

Principle 1 - Answer ️️-Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them Principle 2 - Answer ️️-Determine the Critical Control Points (CCPs): Points that are critical to product safety are identified. Can be done through judgement and experience, or using a structured tool, such as the Codex Decision Tree

Hazard Analysis - Answer ️️--food from growing, harvesting, producing, distributing and consuming Hazard defintion - Answer ️️-A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury Hazard Analysis (2 step process) - Answer ️️-1. Hazard Identification

Hazard Analysis - Answer ️️--food from growing, harvesting, producing, distributing and consuming Hazard definition - Answer ️️-A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury Hazard Analysis (2 step process) - Answer ️️-1. Hazard Identification -assemble lost of all ingredients, processes and packaging materials

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

Components of USDA Rule - Answer ️️-- develop/implement written sanitation SOP's - regular microbial testing required for slaughter - all slaughter plants with raw meat requirements on pathogen reduction in salmonella - develop and implement programs (HACCP) PC for Food Steps - Answer ️️-Hazard Analysis, risk based PC, monitoring of effectiveness, corrective actions, verification, record keeping and documentation, required to reanalyzed