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HACCP Complete Study Guide – Questions & Answers
HACCP Complete Study Guide – Questions & Answers
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HACCP Complete Study Guide – Questions & AnswersHACCP stands for Right Ans - Hazard Analysis Critical Control Point System
Basic concept of HACCP Right Ans - prevention rather than inspection
What does HACCP deal with Right Ans - food safety issues
-control factors affecting ingredients, product, process, material, and people
Who used haccp first Right Ans - pillsbury - made food for astronauts
1960's
General steps of hacp Right Ans - identify potential steps, sources for
pathogens, develop/design procedures to prevent hazards from happening
ahead of time
Phases of production it deals with Right Ans - all - processing, shaping,
transportation, retail
farm to table
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
HACCP prequisites Right Ans - good agriculture practices (gap)
good manufacturing practices (GMP)
sanitary standard operating practices (SSOP)
standard operating practices (SOP)
recall procedures
SSOP Right Ans - what sanitizers, how often you are sanitizing
Recall procedures Right Ans - alternative for ensuring food safety
, Prerequisite qualities Right Ans - indirectly with safety, more general, plant
applicable, failure seldom results in safety hazard
HACCP differnces from prerequisites Right Ans - specifically for safety,
product and line specific, deviation critical for safety reasons
Principle 1 Right Ans - conduct a hazard anaylsis
Hazard anaylses Right Ans - biological hazards, chemical hazards, physical
hazards
Biological hazards Right Ans - most serious from a public health aspect
includes: foodborne bacterial pathogens, foodborne protozoan pathogens,
foodborne viral pathogens
Chemical hazards Right Ans - pesticides, paints, lubricants, cleaners,
sanitizers, mycotoxins, plant toxins, improper use of food additives
-can be naturally present (fungi producing toxins)
-some not intentionally added but can get in (lubricant on joints, wrong
concentration sanitizer)
Physical hazards Right Ans - hazards most frequently feared by consumer
-commonly identified by consumers
-metal, glass, wood, plastic, bones
Principle 2 Right Ans - determine critical control point
CCP Right Ans - a point, step or procedure in a process at which control can
be applied to prevent, eliminate, or reduce a food safety hazard to an
acceptable level
-biological, chemical, or a combo
Control point Right Ans - cp
any point, step, or procedure in a process where loss of control is not likely to
result in an unacceptable health or safety risk but correction is required
Specificity of ccp Right Ans - product and process specific
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