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FSS4135 HACCP Food Safety 1: Questions With Correct Solutions
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FSS4135 HACCP Food Safety 1: Questions With Correct Solutions
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FSS4135 HACCP Food Safety 1: Questions With CorrectSolutions
What does *HACCP* stand for? Right Ans - *Hazard Analysis Critical
Control Points*
T/F: HACCP addresses all problems related to food safety Right Ans -
FALSE--however it IS *great for microbial contamination*
*What is HACCP*? Right Ans - a technique to *provide quality control*
through
1) *identifying points of risk *so that prevention steps can take place PRIOR
TO problems
2) *considering all phases of product flow* from purchasing to service, with
particular emphasis on *ingredients, processing, & human factors* affecting
safety
HACCP places *particular emphasis* on ............, ............., & ............ *affecting food
safety.* Right Ans - *ingredients, processing, & human factors*
The idea behind HACCP is that *once you understand the flow of food*, you
can Right Ans - conceptualize hazards & *est. procedures to
prevent/minimize problems*
What are the *7 principles* of HACCP? Right Ans - 1) Conduct a *hazard
analysis* (HA)
2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Define *Hazard Analysis* (HA, HACCP principle 1) Right Ans - the process
of collecting & evaluating information on hazards associated w/ the food
under consideration to decide which are significant & must be addressed in
the HACCP plan
, What is the primary purpose of the hazard analysis (HA, principle 1 of
HACCP)? Right Ans - to *develop a list of hazards* which are of such
significance that they are reasonably *likely to cause injury or illness if not
effectively controlled*
Who conducts the HA (for 1st principle of HACCP)? Right Ans - the *HACCP
team* conducts a HA & identifies appropriate control measures
Define *Critical Control Point* (HACCP principle 2) Right Ans - *a step at
which control can be applied & is essential to prevent/eliminate a food safety
hazard or reduce it to an acceptable level*
How are *CCPs* determined? Right Ans - by evaluating the potential
hazards that are reasonably likely to cause illness/injury in the absence of
their control (identified through Principle 1/HA)
*4 major CCPs* Right Ans - 1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
Activities related to the 4 major CCPs may incl. Right Ans - -Reviewing
recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
What is a *Critical Limit* (CL)? Right Ans - *a max. and/or min. value to
which* a biological, chemical, or physical *parameter must be controlled at
CCP to prevent, eliminate, or reduce to an acceptable level* the occurrence of
*a food safety hazard*
Short & sweet definition of a *Critical Limit* (CL) = Right Ans - a criterion
which separates *acceptability* from *unacceptability*
CL's may be derived from Right Ans - 1) *Regulatory standards &
guidelines* (aka performance standards)
2) *Scientific literature*
3) *Experimental results* (validation studies)
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