HACCP EXAM QUESTIONS AND ANSWERS
1. Foodborne disease are a widespread public health problem
2. Emergence of foodborne disease
3. Increased knowledge and awareness of the serious and chronic health effects
4. New food technologies and processing methods
5. Increased awareness of the economic consequences of foodborne disease -
Answers -The need for an effective food safety assurance method
NASA - Answers -First organization to use HACCP system
Pillsbury - Answers -Company that conceptualized HACCP system
1. Farmers
2. manufacturers
3. Consumers
4. Government - Answers -Stake holders involved in HACCP
1. Identifying potential food safety problems
2. Determining how and where these can be controlled or prevented
3. Describing what to do and training the personnel
4. Implementation and recording - Answers -HACCP Concept
1. Improvement notices
2. Prohibition notices
3. Prosecution - Answers -A business that breaks the law faces:
Improvement notices - Answers -a fixed time period is set for the company to rectify
problems [punishment for breaking the law]
Prohibition notices - Answers -the company is not permitted to produce particular food
items
1. More efficient QA system
2. Reduction cost of food analysis
3. Reduction of losses due to product recall
4. Protection of reputation
5. Prevention of food borne illnesses - Answers -The objectives of application of the
HACCP system
1. Systematic
2. Efficient
3. On the spot - Answers -Qualities of the HACCP system
Systematic - Answers -all the potential hazards are identified before there is a problem
[Qualities of the HACCP system]
1. Foodborne disease are a widespread public health problem
2. Emergence of foodborne disease
3. Increased knowledge and awareness of the serious and chronic health effects
4. New food technologies and processing methods
5. Increased awareness of the economic consequences of foodborne disease -
Answers -The need for an effective food safety assurance method
NASA - Answers -First organization to use HACCP system
Pillsbury - Answers -Company that conceptualized HACCP system
1. Farmers
2. manufacturers
3. Consumers
4. Government - Answers -Stake holders involved in HACCP
1. Identifying potential food safety problems
2. Determining how and where these can be controlled or prevented
3. Describing what to do and training the personnel
4. Implementation and recording - Answers -HACCP Concept
1. Improvement notices
2. Prohibition notices
3. Prosecution - Answers -A business that breaks the law faces:
Improvement notices - Answers -a fixed time period is set for the company to rectify
problems [punishment for breaking the law]
Prohibition notices - Answers -the company is not permitted to produce particular food
items
1. More efficient QA system
2. Reduction cost of food analysis
3. Reduction of losses due to product recall
4. Protection of reputation
5. Prevention of food borne illnesses - Answers -The objectives of application of the
HACCP system
1. Systematic
2. Efficient
3. On the spot - Answers -Qualities of the HACCP system
Systematic - Answers -all the potential hazards are identified before there is a problem
[Qualities of the HACCP system]
