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HACCP EXAM 1 QUESTIONS AND ANSWERS GRADED A+
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Exam of 4 pages for the course HACCP at HACCP (HACCP EXAM 1)
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HACCP EXAM 1HACCP (Hazard Analysis Critical Control Point) - answerA methodical and systemic application of science and technology to plan, control, and document the safe production of foods- prevention rather than inspection
biological, chemical, physical - answer3 categories of potential hazards to food saftey
Food for NASA through Pilsbury - answerWhere was HACCP originated? Why?
Crumbs and water droplets couldn't float and food had to be sterile - answerWhy was space food more unique?
What might go wrong and when? Select points in the process to measure/observe to ensure process is controlled - answer Describe the Modes of Failure concepts
1971 National conference of Food Protection - answerWhen and where HACCP was created
1. Identify and assess hazards associated from growing/ harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP - answer3 ORIGINAL Principles of HACCP
Made HACCP principles more concise
Deleted, revised, and added definitions
Added sections on prerequisite programs, education and training, and implementation and maintenance of HAACP plan (this pt seperate from plan) - answerdescribe NACMCF
basically HACCP for international trade - answerDescribe Codex Alimentarius Committee on Food Hygiene
Deviations are detected/ corrected to re establish control and ensure contaminated product does not hit consumer and HACCP systems are tailer made based on establishment and product.
About training - answerWhat are the main points of NACMF?
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
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