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HACCP Questions With Complete Solutions - Graded A+
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HACCP Questions With Complete Solutions - Graded A+
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HACCP Questions With Complete Solutions - Graded A+What is HACCP used for? Right Ans - food safety management system,
systematic and preventative approach, reduced reliance on end product
inspection and testing. safe design and operational control, food industry
standard
What are the four types of hazard Right Ans - biological, chemical and
microbiological, physical
Is quality control a reactive or preventative approach Right Ans - reactive
Is quality approach a reactive or preventative approach Right Ans -
preventative
Whats a PRP Right Ans - pre-requisite programme
What is PRP used for? Right Ans - general policies, practices and processes
required to yield safe food. generic controls in any type of food operation.
needed for successful HACCP
What are some examples of PRP Right Ans - goof manufacturing practices
(GMP), good hygienic practices (GHP), good agricultural practices ((GAP) etc
What is oPRP Right Ans - operational prerequisite programme. applied to a
specific identified hazard or specific product or process
How many principles are there normally in HACCP system? Right Ans - 7
What are the HACCP principles? Right Ans - conduct hazard analysis,
determine CCP, establish critical limit, establish a system to monitor control of
CCP, establish corrective action to be taken when CCP is not under control,
establish verification to confirm that HACCP system is working effectively,
establish documentation concerning procedures and records
How do you assemble a HACCP team Right Ans - assemble team with
sufficient knowledge and skills, multidisciplinary team: chairman, production,
engineering, development, QA, laboratory
, Whats a preventative measure? Right Ans - action or activity that can be
used to prevent or eliminate a food safety hazard or reduce it to an acceptable
level
What is a CCP Right Ans - step at which control can be applied and is
essential to prevent or eliminate a food safety hazard
How can determination of a CCP in HACCP be facilitated Right Ans - using a
decision tree
What is a critical limitc Right Ans - criteria that seperate acceptability from
unacceptability , represent operating boundaries for safe products
What could a critical limit be set for? Right Ans - time,temp, physical
product dimension, moisture level, water activity, ph , salt con etc
How can you monitor whether a ccp is under control Right Ans -
thermometr, clocks, scal3w, oh meters, water activity meters
What is verification in HACCP Right Ans - application of methods,
procedures, tests and other evaluation in addition to monitoring to determine
compliance with HACCP plan
How can we verify HACCP plan? Right Ans - validate plant, HACCP system
audit, onsite obesvering and reviewing record, equipment calibration, sample
test
What is difference between verification and validation Right Ans -
verification means appliying methods, procedures and test in addition to
monitoring. validation is obtaining evidence that control measure can control
hazard
What are the four types of record that should be kept? Right Ans - support
documentation for developing the HACCP plan. records generated by HACCP
system. documentation of methods and procedures used. records of employee
training programmes
What are some problems with haccp implementation? Right Ans - transfer
of ownership of haccp plan from study team to operatives, training of
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