Exam (elaborations)
MICR 4070-HACCP QUESTIONS WITH CORRECT ANSWERS
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Exam of 5 pages for the course HACCP at HACCP (MICR 4070-HACCP)
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MICR 4070-HACCPHACCP - answer Hazard Analysis and Critical Control Point System
Purpose of HACCP - answer-Basic Concept is that of prevention rather than inspection
-Deals with food safety issues
-Deal with control of ingredients, products, processes, materials, and people
Seven principles of HACCP - answer1) Conduct a hazard analysis 2) Determine critical control points (CCPs)
3) Establish critical limits 4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping and documentation procedures
HACCP history - answer- US military started doing risk assessments of Salmonella
-Pillsbury was the first food company to apply HACCP
-First HACCP plan was used for seafood in 1955. The beef, juice, and other industries came afterwards
HACCP prerequisites - answer-Good agriculture practices (GAP's)- used by farmers
-Good manufacturing practices (GMP's)- the most current practices and it should be using rapid techniques/the newest technology -Sanitary Standard Operating Practices (SSOP's)- required by the FDA
-Standard Operating Practices (SOP's)- step by step instructions on how to prevent outbreaks
-Recall Procedures are used to explain where/how/when an outbreak report is to be submitted. It also explains the type of recall that should be occurring during an outbreak.
Prerequisites vs. HACCP - answerPrerequisites: -Indirectly with safety meaning that it deals with worker safety, etc. -More general rules and guidelines
-Plant applicable
-If you fail to follow these, safety hazards are still not common
HACCP: - Specifically made for safety - Each product line must have its own HACCP
-Deviations can cause health/safety hazards
Principle 1: Conduct a hazard analysis - answer-most serious step because there are outbreaks associated with bacteria, protozoa, and viruses
Important bacteria with HACCP - answer-Salmonella
-Vibrio
-Clostridium botulinum
-E. coli
- Campylobacter jejuni
Important protozoa with HACCP - answer-Cryptosporidium
-Giardia
Important viruses with HACCP - answer-norovirus
-Hepatitis A
HACCP-chemical hazards - answer-pesticides, mycotoxins, and plant toxins
- plants, lubricants, and cleaners are typically mistakenly found in foods (not intended to
be there)
HACCP-physical hazards - answer-metal, glass, wood, plastic, bones, jewelry of workers
-typically easy to find in foods
Principle 1 - answerConduct a Hazard Analysis
Principle 2 - answerDetermine Critical Control Point
Critical Control Point (CCP) - answera point, step or procedure in a process at which control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.
Control Point (CP) - answerany point, step, or procedure in a process where loss of control is not likely to result in an unacceptable health or safety risk, but correction is required.
CCP's are ____________ and ____________ specific - answerproduct, process
CCPs - answerUse only for product safety
Must be associated with a hazard
Must be able to be controlled
Use CCP decision tree to identify
Failure requires stopping process and retaining products for evaluation
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