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FSC 342: Final Exam Questions with verified solutions
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FSC 342: Final Exam Questions with verified solutions
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FSC 342: Final ExamPrinciple 1 - correct answer ✔✔Conduct a hazard analysis of biological, chemical, and physical hazards
that are reasonably likely to cause harm and/or illness if not effectively controlled
Principle 2 - correct answer ✔✔Establishing critical control points to prevent, eliminate, or reduce the
hazard to an acceptable level
Principle 3 - correct answer ✔✔establishing critical limits to obtain a maximum and minimum value of a
hazard to prevent, eliminate, or reduce the occurrence to an acceptable level
Principle 4 - correct answer ✔✔conduct procedures consisting of observations or measurements that
are recorded to determine if a CCP is under control
Principle 5 - correct answer ✔✔establishing corrective actions in case of a deviation
Principle 6 - correct answer ✔✔establish verification procedures to determine validity of a HACCP plan
and to ensure the system is operating according to plan
principle 7 - correct answer ✔✔establish record-keeping and documentation procedures to ensure the
implemented HACCP plan will produce a safe product and analysis of trends to prevent deviations
HACCP - correct answer ✔✔Hazard analysis and critical control points - a systematic preventive approach
to food safety from biological, chemical, and physical hazards in production processes that can cause the
finished product to be unsafe, and designs measurements to reduce these risks to a safe level
HACCP plan - correct answer ✔✔methodical and systematic application of science and technology to
plan, control, and document the safe production of foods
written document that outlines the formal procedures to be followed in accordance with the 7 principles
of HACCP
, HACCP system - correct answer ✔✔The result of the implementation of the HACCP Plan.
HACCP team - correct answer ✔✔The group of people who are responsible for developing,
implementing and maintaining the HACCP system.
hazard - correct answer ✔✔a biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in absence of its control
hazard analysis - correct answer ✔✔The process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are significant and must be addressed in
the HACCP plan
control - correct answer ✔✔to manage the conditions of an operation to maintain compliance with
established criteria
the state where correct procedures are being followed and criteria are being met
monitor - correct answer ✔✔to conduce a planned sequence of observations or measurements to
access whether a CCP is under control and to produce an accurate record for future use in verification
control point - correct answer ✔✔Any step at which biological, chemical, or physical factors can be
controlled
control measure - correct answer ✔✔any action that can be used to prevent, eliminate, or reduce a
significant hazard
Critical Control Point (CCP) - correct answer ✔✔step at which control can be applied and is essential to
precent or eliminate a food safety hazard or reduce to an acceptable level, based on the hazards and
control measures identified during hazard analysis
CCP decision tree - correct answer ✔✔A sequence of questions to assist in determining whether a
control point is a CCP.
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