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HACCP: Questions With Solutions (100% Correct)
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HACCP: Questions With Solutions (100% Correct)What does HACCP stand for Right Ans - Hazard Analysis Critical Control
Point
What is HACCP Right Ans - basic concept is that of prevention rather than
inspection
only deals with food safety issues
HACCP programs deal with control factors affecting ingredients, product,
process, material and people
has been accepted globally
Seven principles of HACCP Right Ans - Conduct a hazard analysis
Determine the critical control points
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures
Before you can implement HACCP you must have the prerequisites Right
Ans - Good Agriculture Practices (GAP's)
Good Manufacturing Practices (GMP's)
Sanitary Standard Operating Practices (SSOP's)
Standard Operating Practices (SOP's)
Recall procedures
Recall procedures Right Ans - alternative to ensure the food safety
procedure of how to submit and update recall
Prerequisites are Right Ans - indirectly with safety
more general
plant applicable
failure seldom result in safety hazards
HACCP is Right Ans - specifically for safety
product and line specific
deviation critical for safety reasons
, Prerequisites are more _______, while HACCP is more __________ Right Ans -
general ; specific
Biological hazards in HACCP Right Ans - most serious from a public health
aspect
if contaminated and not recalled then the numbers can multiply
ex of biological hazards Right Ans - food borne bacterial pathogens
foodborned protozoan pathogens
food borne viral pathogens (norovirus)
HACCP - chemical hazards Right Ans - pesticides; paints, lubricants,
cleaners, sanitizers; mycotoxins, plant toxins; improper use of food additives
in general you dont see the increase in m/o during the time
HACCP - physical hazards Right Ans - frequently most feared by consumers
considered foreign subjects to the food
ex of physical hazards Right Ans - metal, glass, wood, plastic, bones,
jewelry, hair
Critical control point (CCP) Right Ans - point in process when you can
prevent or eliminate or reduce a food safety hazard to an acceptable level
Control Point (CP) Right Ans - loss of control is not likely to result in a
health or safety risk; correction is required
CCP's are ________ and ________ specific Right Ans - product and process
Understanding CCP's Right Ans - use only for product safety
must be associated with a hazard
must be able to be controlled
use CCP decision tree to identify
failure requires stopping process and retaining product for evaluation
Flow chart for celery Right Ans - grow and harvest
receive at plant and store
wash, separate, trim, chlorinated wash, drain
cut
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