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HACCP TEST 1 QUESTIONS AND ANSWERS FULLY SOLVED
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Exam of 5 pages for the course HACCP at HACCP (HACCP TEST 1)
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HACCP TEST 1Active Managerial Control - answer preventative rather than reactive approach to food safety. Procedures to prevent, eliminate, or reduce foodborne illness risk factors through continuous system of monitoring and verification.
Foodborne Illness Risk Factors include: - answer Food from unsafe sources, Inadequate Cooking, Improper Holding Temperatures, Contaminated Equipment, Poor Personal Hygiene.
HACCP - what does it stand for - answer Hazard analysis and critical control point
Active managerial control through HACCP principles is achieved by: - answer Identifying the food safety hazards attributes to products, determining the necessary steps that will control the identified hazards, and implementing on-going practices or procedures that will ensure safe food.
HACCP voluntary or involuntary? - answerFood Code requires HACCP plan when doing
specialized processes like reduced oxygen packaging. In general though the implementation of HACCP at the retail level is voluntary. FDS endorses voluntary implementation as effective means for controlling foodborne illness risk factors.
HACCP may offer what addition advantages - answerReduction in product loss, increase in product quality, better control of product inventory, consistency in product preparation, increase in profit, increase in employee awareness and participation in food
safety.
Federal performance standards - answerdefine safety expectations for specific foods, saying the number of disease causing microorganisms that need to be destroyed through a process. For example, instead of cooking chicken to 165 for 15 seconds like the Food Code says, performance standards allow you to use a different combo of time and temp as long as same level of public safety is achieved.
When using performance standards you must have - answera comprehensive HACCP plan approved by regulatory authority and recores in support of plan must be kept.
HACCP has no single correct application - answervariations are appropriate as long as based on sound public health judgment.
The goal in applying HACCP principles in retail and food service is to have - answerto have you, the operator, take purposeful actions to ensure safe food. What year and company was HACCP first used - answer...1960s by the Pillsbury Company to produce the best food for astronauts.
What are hazards? - answerbiological, physical, or chemical properties that may cause food to be unsafe for human consumption.
Biological hazard examples - answerbacteria and their toxins, parasites, viruses.
Physical hazard examples - answerBandages, jewelry, stones, glass, etc.
Chemical hazard examples - answernatural plant and animal toxins, unlabeled allergens, nonfood grade lubricants, cleaning compounds, food additives, insecticides.
Basic prerequisite programs should be in place to: - answer1.Protect products from contamination, 2. control bacterial growth that can result from temperature abuse, 3. maintain equipment.
Before HACCP system to be effective you need a strong foundation based on prerequisite programs. These include things like - answerfacility design, supplier control,
ingredient specifications, equipment design, cleaning and sanitation, personal hygiene, employee training, pest control, receiving, storing, and shipping procedures.
Prerequisite Programs to Control Contamination insures that - answer1. soiled/unsanitized surfaces do not contact food
2. workers with vomiting or diarrhea are restricted/excluded
3. raw animal food doesn't contaminate cooked food
4. effective handwashing
5. eating, smoking, drinking in food prep areas prohibited
6. water used is potable
7. toxic compounds are labeled, stored, and safely used.
8. Contaminants (pesticides, cleaning compounds etc) don't con't any food 9. Food, packing, and food contact surfaces not contaminated by physical hazards like broken glass, jewelry, etc. 10. Effective pest control system is in place.
11. hair restraints are used and clean clothing is worn.
12. wearing of jewelry other than wedding ring is prohibited.
Prerequisite Programs to Control Bacterial Growth ensure that - answerpotentially hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or below.
Prerequisite Programs to Maintain Equipment ensure that - answer1. food contact surfaces including utensils are cleaned/sanitized
2. tempurature devices calibrated regularly
3. cooking and hot holding equipment are routinely checked
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