Exam (elaborations)
HACCP (Hazard Analysis Critical Control Point) – Q&A
HACCP (Hazard Analysis Critical Control Point) – Q&A
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HACCP (Hazard Analysis Critical Control Point) – Q&AA deviation is a Right Ans - failure to meet a critical limit
The validation of a CCP means - Right Ans - making sure the control
measure will achieve its objective in terms of acceptable level of food safety
HACCP was based on the engineering concept of Right Ans - failure, mode
and effect analysis (FMEA), which looks at what could potentially go wrong at
each stage in an operation and puts effective control mechanisms into place
The purpose of corrective actions is: Right Ans - 1. to adjust the process,
such as cooking temperatures or cooling rates to maintain control or prevent
a deviation
2. to correct the cause of the deviation
3. to re-establish control over the process and CCP
4. to determine the safety and proper disposition of the food being produced
while a defect was occurring
5. to maintain records of corrective actions
The corrective action will consist of the decision regarding disposal of non-
complying material, correcting the cause of deviation, demonstrating that CCP
is once again in control, and, finally, maintaining records of the corrective
action
Verification is the Right Ans - application of methods, procedures, tests and
other evaluations, in addition to monitoring to determine compliance with the
HACCP plan
Basic verification procedures include the following: Right Ans - 1. initiation
of appropriate verification inspection schedules 2. review of HACCP plan for
completeness
3. confirmation of the accuracy of flow diagram
4. review of CCP records
5. review of records for deviations and corrective actions 6. review of critical
limits to verify if they are adequate to control significant hazards
7. validation of the HACCP plan,including on-site review
8. review of the modifications made to the HACCP plan
9. a random sample collection and analysis
, 10. visual inspection of food production operations to determine that CCPs are
under control
11. a review of departures from critical limits and how they were corrected
Validation should answer whether the CCP can consistently Right Ans -
reduce the hazard to an acceptable level.
Food Safety Management Right Ans - Safe to eat and free from
contaminates
FSM Right Ans - Identifies evaluates and controls hazards which are
significant for food safety
HACCP Plan Verification Major 3 points Right Ans - Review of monitoring
Record
Checking the Checker
Verification of Instrument Accuracy
____has by regulation required SEAFOOD and JUICE processors to implement
the HACCP approach to preventive controls. Right Ans - FDA
______________________ has also mandated HACCP for meat and poultry
processors Right Ans - The U.S. Department of Agriculture (USDA)
(NACMCF) Right Ans - The National Advisory Committee on
Microbiological Criteria for Foods
Procedures: to fix or correct the cause of the deviation
to ensure that the CCP is brought under control,
there is appropriate disposition of any food produced during a deviation,
records are made of the corrective
actions taken.
Out-of-control situations should be used to identify opportunities
for improvement of the process to
prevent future occurrences99* Right Ans - Corrective Actions
1. Assemble the HACCP team, Right Ans - must include is an individual who
has been trained in HACCP
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