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IBWA CPO STUDY SET - CHAPTER 7 QUESTIONS WITH 100% ACTUAL ANSWERS!!
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IBWA CPO STUDY SET - CHAPTER 7 QUESTIONS WITH 100% ACTUAL ANSWERS!!
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IBWA CPO STUDY SET - CHAPTER 7QUESTIONS WITH 100% ACTUAL ANSWERS!!
HACCP stands for. . . Answer - Hazard Analysis Critical Control Point
HACCP is a ____________________ system, which addresses food safety
through the analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product Answer - management
HACCP is a tool to assess hazards and establish control systems that focus on
____________________ rather than relying mainly on end-product testing.
Answer - prevention
7 Principles of HACCP: Answer - 1.Conduct a hazard analysis.
2.Determine the critical control points (CCPs).
3.Establish critical limit (s) (CLs).
4.Establish a system to monitor control of the CCP.
5.Establish corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
6.Establish procedures for verification to confirm the HACCP system is working
effectively.
7.Establish record-keeping and documentation procedures appropriate for
these principles and their application.
The production of safe food products requires the HACCP system to be based
upon solid _________________ programs Answer - prerequisite
, __________________ programs provide the basic environmental and
operating conditions necessary for the production of a safe food Answer -
Prerequisite
The Codex Alimentarius General Principles of Food Hygiene describe the basic
conditions and practices expected for foods intended for __________________
trade Answer - international
The existence and effectiveness of prerequisite programs should be assessed
during the design and implementation of the ________________ plan Answer
- HACCP
9 Common Prerequisite Programs: Answer - •Site requirements and approval
•Construction and control of product handling areas
and storage areas
•Personnel hygiene and welfare
•Personnel processing practices
•Water, air and ice supply
•Storage and transport
•Separation of functions
•Waste Disposal
•Exterior
What are the 5 steps needed before you can begin executing the 7 principles of
HACCP? Answer - -Assemble the HACCP Team
-Describe the Product and its Distribution
-Describe the Intended Use and Consumers of the Food
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