HACCP Final Exam with Verified Answers
1. What does HAACP
stand for?
Hazard Analysis Critical Control Points
2. What is HACCP? Systematic approach to the identification, evaluation,
and control of food safety hazards
3. HACCP's method is
based on
rather than inspec-
tion
4. HACCP is focus...
HACCP Final Exam with Verified Answers
1. What does HAACP Hazard Analysis Critical Control Points
stand for?
2. What is HACCP? Systematic approach to the identification, evaluation,
and control of food safety hazards
3. HACCP's method is Prevention
based on
rather than inspec-
tion
4. HACCP is focused Hazards
solely on not
product quality
5. Where was HACCP Food for Manned Space Flights
originated? Pillsbury Company & NASA
6. What is the prob- - No real assurance of safety
lem with end-product - Impractical, destructive, expensive
sampling?
7. What are the 3 prin- 1. identify/assess hazards
ciples of the original 2. determine CCPs
HACCP system? 3. monitoring systems to CCPs
8. National Advisory described 7 principles to assure safe food production
Committee on Micro-
biological Criteria for
Foods (NACMCF)
9. What is Codex Ali- - develops HACCP guidelines for international trade
mentarius Committee - work closely with NACMCF to define HACCP prin-
on Food Hygiene? ciples
10. What is the NACMCF - haccp principles more concise
document? - revised definitions
- added sections to prereq programs
11.
1/5
, HACCP Final Exam with Verified Answers
What are good man- provide basic environmental and operating conditions
ufacturing practices to produce safe food
(GMP)?
12. What are some com- - facilities
mon prerequisite pro- - supplier control
grams? - SSOPs
- personal hygiene
13. What are the five - Assemble HACCP team
preliminary tasks in - describe food and its distribution
developing a HACCP - Develop a flow diagram
plan? - Verify the flow diagram
14. What are the 7 steps 1. conduct hazard analysis
of HACCP? 2. determine CCPs
3. establish critical limits
4. establish monitoring procedures
5. establish corrective action
6. establish verification procedures
7. establish record keeping/documentation proce-
dures
15. Step 1: conduct haz- two steps: hazard identification and hazard evaluation
ard analysis (severity/likelihood)
16. Step 2: determine crit- - points where hazard can be eliminated/prevented
ical control points - uses decision tree
(CCPs) (ex: thermal processing, chilling)
17. Step 3: establishing - the maximum or minimum value to which a hazard
critical limits must be controlled at a ccp
(ex: time, temp, pH, Aw)
18. Step 4: establish trends in operation recorded to determine if CCP is
monitoring proce- under control
dures
19. Continuous Monitor-
ing Procedures
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