Exam (elaborations)
FOOD SAFETY HACCP QUESTIONS AND ANSWERS 2024
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Exam of 4 pages for the course HACCP at HACCP (FOOD SAFETY HACCP)
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FOOD SAFETY HACCPHazard Analysis Critical Control Points (HACCP) - answer• recommended as the best method for ensuring food safety and has been used for many years to monitor and protect food from contamination.
HACCP key concept - answersystem helps food managers identify and control potential
problems BEFORE they happen.
HACCP method: - answerfollows the flow of food to identify and prevent problems.
- The greatest amount of attention is placed on food and how it is handled during storage, preparation, and service.
HACCP tailored food facilities - answerrestaurants, retail food stores, institutions, health-care facilities, or other food service operations.
- developed to suit the products sold, clients served, and the facilities and equipment used during food production.
HACCP advanatges - answer- enables food managers to identify the foods and processes that are MOST likely to cause foodborne illness.
- HACCP approach is based on controlling time, temperature, and other specific factors that are known to contribute to foodborne disease outbreaks.
- •Prior to the enactment of the Food Safety and Modernization Act, preventing foodborne illness was not approached in a science-based manner. (haccp designed to fill the void)
- •Companies with effective HACCP plans are far less likely to have to recall products, and less likely to have contamination issues.
FDA and HACCP - answerThe FDA has the authority to block the importation of foods if
the producers do not adhere to a HACCP plan.
The 7 Principles of HACCP - answer1, Hazard analysis.
2. Identify the critical control points (CCPs) in food preparation.
3. Establish critical limits (thresholds) which must be met at each identified critical control point.
4. Establish procedures to monitor CCPs.
5. Establish the corrective action to be taken when monitoring indicates that a critical limit has been exceeded.
6. Establish procedures to verify that the HACCP system is working.
7. Establish effective record keeping that will document the HACCP system.
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