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HACCP 2024: Questions With Correct Solutions (A+)
HACCP 2024: Questions With Correct Solutions (A+)
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HACCP 2024: Questions With Correct Solutions (A+)HACCP Right Ans - hazard analysis critical control point
FSMA Right Ans - food safety modernization act
-preventative controls
what were the three challenges in formulating a diet for astronauts in the
1960s Right Ans - 1- in the absence of gravity , what would it be like to eat?
crumbs? choking hazard because food wouldnt be swallowed as easily
2-this was in the early days of food processing technologies, and so the types
of food that could be preserved for long periods were limited and dehydrated
foods were available, but astronauts were not able to heat up water for
rehydrating these meals
3-how to ensure the food provided to astronauts would be absolutely safe to
consume - a sick astronaut in space would lead to tragic consequences and
potentially a failed mission
who partnered together to create a food safety program and safe and stable
foods for astronauts to find that the current food safety system was
inadequate Right Ans - United States National Aeronautics and Space
Administration (NASA) and Pillsbury
When was HACCP first proven to be successful Right Ans - 1950s and 60s
define a system Right Ans - components working together to accomplish
tasks in a defined environment
from which of the following industries was the HACCP management system
derived
-investment banking
-munitions
-health
-sports Right Ans - munitions
, when did the national research council (NRC) recommend the entire food
industry adopts HACCP Right Ans - 1985
HACCP covers food safety and quality issues
-true
-false Right Ans - false
HACCP was developed for NASA prior to it becoming widely used in the food
processing industry Right Ans - true
What is the codex alimentarius's definition of HACCP Right Ans - a system
that identifies, evaluates and controls hazards that are significant for food
safety
What is the National Advisory Committee on Microbiological Criteria of Food
(NACMCF) definition of HACCP Right Ans - A systemic approach to the
identification, evaluation and control of food safety hazards
What are ways of hazards to be introduced in typical food processes Right
Ans - -raw materials/ingredients
-packaging materials
-employee hygiene training
-waste handling
-equipment and building design
-security of the facility from intruders
-insect and rodent control
-metal shavings from processing equipment
-chemical contaminants from processing such as refrigerants, lubrication,
cleaning agents, etc
-growth of bacteria due to improper heating, chilling, or formulation
What are 7 principles of HACCP Right Ans - -hazard analysis
-determine the CCPs
-establish critical limits
-establish a system to monitor control of CCP
-establish procedures for verification to confirm that the HACCP system is
working effectively
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