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HACCP EXAM GUIDE QUESTIONS AND ANSWERS 100% SOLVED
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Exam of 6 pages for the course HACCP at HACCP (HACCP EXAM GUIDE)
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HACCP EXAM GUIDE7 - 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 statements is NOT correct?
True – answer HACCP is most effective when used from farm to table.
True – answer HACCP focuses exclusively on product safety - not quality.
True – answer HACCP was first developed for NASA.
True – answer HACCP is a safety-drive program that supplements existing regulatory requirements.
False - answerHACCP replaces previous quality assurance programs.
False - answerHACCP replaces previous quality control programs.
False - answerHACCP is a quality oriented program.
False - answerHACCP validation focuses only on verification activities.
True - answerHACCP validation includes scientific or technical support as well as in plant validation data.
If a preventive control or CCP is found to be ineffective. - answerA food safety plan reanalysis must be performed:
-Regulatory inspectors -Plant personnel - answerHACCP requires new and different responsibilities for food safety by:
-Established personnel are not performing tasks specified in the HACCP plan.
-The establishment fails to take corrective actions.
-HACCP records are not being maintained. - answerA HACCP program may be found inadequate if:
True - answerCorrective actions must correct the cause of the non-compliance when a deviation occurs.
True - answerCorrective action plans must determine the disposition of the non-
compliant product.
Critical control points - answerPoints in the process where food safety hazards can be prevented, eliminated or reduced to acceptable levels.
-food safety concerns must be differentiated from quality concerns.
-Prepare a list of steps in the process where significant hazards occur.
-significant hazards identified must be controlled with a critical control point. - answerWhen conducting a hazard analysis:
safety of food products. - answerHACCP focuses on
-are applied at steps where a hazard could occur in the absence of a control.
-could be process, allergen, sanitation or supply chain. - answerPreventative controls:
-are based on cGMPS and sanitation regulations
-create necessary foundation for food safety. - answerPrerequisite programs
-protects food products from intentional adulteration
-plans should be completed using FDA/USDA self assessment checklists
-guidelines are available on the FSIS website - answerFood defense
-must identify facility cleaning and corrective actions.
-prevent direct contamination or adulteration of product.
-Records should be made available by beginning of the next shift. - answerSanitation SOP's
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