HACCP Examination Questions with Answers
Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or below.
Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contac...
Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially
hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or
below.
Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact
surfaces including utensils are cleaned/sanitized
2. tempurature devices calibrated regularly
3. cooking and hot holding equipment are routinely checked
4. cold holding and cool equipment routinely checked
5. warewashing equipment is operated according to manufacturer's specifications
6. toilet facilities are accessible to employees and maintanied
There should be SOPs (standard operating procedures) related to each of prereq
programs. The SOP's will describe: - Answer-What tasks are to be done, who will
complete the tasks, standards that must be met, and how the completion of the task will
be documented.
7 HACCP Principles - Answer-1.Conduct Hazard Analysis 2. Decide on the Critical
Control Points (CCP's) 3. Determine the Critical Limits 4. Establish Procedures to
Monitor CCPs 5. Develop Corrective Actions 6. Establish Verification Procedures 7.
Establish a Record Keeping System
HACCP Principle 1: Conduct Hazard Analysis - - Answer-Understanding the operation
and determining what food safety hazards are likely to occur.
HACCP Principle 2: Decide on Critical Control Points - - Answer-Once the control
measures in principle 1 are determined, it's necessary to identify which of the control
measures are absolutely essential to ensuring safe food. A CCP is an operational step
where control can be applied and is essential for ensuring that a food safety hazard is
eliminated, prevented, or reduced to an acceptable level. If a later step in the same
process that will eliminate/reduct the hazard then the former step is not a CCP. Not all
steps are CCPs. Only the ones that are absolutely essential to food safety are CCPs.
HACCP Principle 3: Determine the Critical Limits- - Answer-Each CCP needs
boundaries that define safety. Critical limits are parameters that must be achieved to
control a food safety hazards. For example for cooking pork chops the critical limit is
145 degrees for 15 seconds. Critical limits are MEASURABLE and OBSERVABLE.
, HACCP Principle 4: Establish Procedures to Monitor CCPs- - Answer-Monitoring
involves making direct observations or measurements to see that the CCPs are kept
under control be adhering to the established critical limits. Basically someone has to
keep track of the CCP.
HACCP Principle 5: Develop Corrective Actions - - Answer-Occasionally the process or
procedure will fail to meet the established critical limits. This step establishes a plan for
what happens when a critical limit wasn't met at a critical control point.
Operator decides what will happen in that event, communicates those actions to the
employees, and trains them in making right decisions.
HACCP Principle 6: Establish Verification Procedures - - Answer-This principle is about
making sure that the system is scientifically sound to effectively control teh hazards.
This step additionally ensures that the system is operating according to what the
specified plan. Like calibrating equipment, observing employees, etc. See if anything
needs to be modified or improved.
Active Managerial Control - Answer-preventative rather than reactive approach to food
safety. Procedures to prevent, eliminate, or reduce foodborne illness risk factors
through continuous system of monitoring and verification.
Foodborne Illness Risk Factors include: - Answer-Food from unsafe sources,
Inadequate Cooking, Improper Holding Temperatures, Contaminated Equipment, Poor
Personal Hygiene.
HACCP - what does it stand for - Answer-Hazard analysis and critical control point
Active managerial control through HACCP principles is achieved by: - Answer-
Identifying the food safety hazards attributes to products, determining the necessary
steps that will control the identified hazards, and implementing on-going practices or
procedures that will ensure safe food.
HACCP voluntary or involuntary? - Answer-Food Code requires HACCP plan when
doing specialized processes like reduced oxygen packaging. In general though the
implementation of HACCP at the retail level is voluntary. FDS endorses voluntary
implementation as effective means for controlling foodborne illness risk factors.
HACCP may offer what addition advantages - Answer-Reduction in product loss,
increase in product quality, better control of product inventory, consistency in product
preparation, increase in profit, increase in employee awareness and participation in food
safety.
Federal performance standards - Answer-define safety expectations for specific foods,
saying the number of disease causing microorganisms that need to be destroyed
through a process. For example, instead of cooking chicken to 165 for 15 seconds like
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