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HACCP Food Safety Study Guide: Questions & Answers
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HACCP Food Safety Study Guide: Questions & Answers
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HACCP Food Safety Study Guide: Questions & AnswersHACCP Right Ans - Hazard Analysis and Critical Control Point
HACCP Purpose Right Ans - 7 principles that are to be applied to a written
food safety program focusing on the food in your food service or retail
operation
- proactive approach to control every step in flow of food to prevent
foodborne illness/ injury
- prevent, eliminate, reduce food safety problems
Foodborne Illness Right Ans - - 48 million people get sick annually from
eating unsafe food
- 3,000 people die from eating unsafe food
- 1 in 6 Americans becoming sick annually
HACCP Star Points Right Ans - 1) Master food safety prerequisite programs
2) apply food defense
3) principles 1 & 2- evaluate hazards and critical control points
4) principles 3,4+5 - manage critical limits monitoring and corrective actions
5) principles 6+7- confirm by verification, record keeping and documentation
HACCP Principles Right Ans - Principle 1: Conduct a hazard analysis
Principle 2: Determine critical control points
Principle 3: Establish critical limits
Principle 4: Establish monitoring procedures
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish record keeping and documentation procedures
FDA + Food Code Right Ans - Food Code establishes practical, science-
based guidance for preventing risk factors that cause foodborne illness
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