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Exam (elaborations)

HACCP Certification Exam: Questions/Solutions (A+)

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  • HACCP
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  • HACCP

HACCP Certification Exam: Questions/Solutions (A+)

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  • October 22, 2024
  • October 22, 2024
  • 7
  • 2024/2025
  • Exam (elaborations)
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  • HACCP
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HACCP Certification Exam: Questions/Solutions (A+)

The number of principles that HACCP contains is: Right Ans - 7

HACCP is a food safety program that should involve: Right Ans - -plant
workers
-quality control personnel
-supervisory

The category(ies) of hazards associated with food which must be considered
when developing a HACCP plan are: Right Ans - -biological
-chemical
-physical

HACCP is: Right Ans - Hazard Analysis Critical Control Point

Which of the following statements is NOT correct? Right Ans - HACCP is a
reactive program that is applied during a crisis.

HACCP is most effective when used from farm to table. Right Ans - True

HACCP focuses exclusively on product safety - not quality. Right Ans - True

HACCP was first developed for NASA. Right Ans - True

HACCP is a safety-drive program that supplements existing regulatory
requirements. Right Ans - True

HACCP replaces previous quality assurance programs. Right Ans - False

HACCP replaces previous quality control programs. Right Ans - False

HACCP is a quality oriented program. Right Ans - False

HACCP validation focuses only on verification activities. Right Ans - False

HACCP validation includes scientific or technical support as well as in plant
validation data. Right Ans - True

, A food safety plan reanalysis must be performed: Right Ans - If a
preventive control or CCP is found to be ineffective.

HACCP requires new and different responsibilities for food safety by: Right
Ans - -Regulatory inspectors
-Plant personnel

A HACCP program may be found inadequate if: Right Ans - -Established
personnel are not performing tasks specified in the HACCP plan.
-The establishment fails to take corrective actions.
-HACCP records are not being maintained.

Corrective actions must correct the cause of the non-compliance when a
deviation occurs. Right Ans - True

Corrective action plans must determine the disposition of the non-compliant
product. Right Ans - True

Points in the process where food safety hazards can be prevented, eliminated
or reduced to acceptable levels. Right Ans - Critical control points

When conducting a hazard analysis: Right Ans - -food safety concerns must
be differentiated from quality concerns.
-Prepare a list of steps in the process where significant hazards occur.
-significant hazards identified must be controlled with a critical control point.

HACCP focuses on Right Ans - safety of food products.

Preventative controls: Right Ans - -are applied at steps where a hazard
could occur in the absence of a control.

-could be process, allergen, sanitation or supply chain.

Prerequisite programs Right Ans - -are based on cGMPS and sanitation
regulations

-create necessary foundation for food safety.

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