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HACCP – Questions/Answers – Expert Verified Solutions
HACCP – Questions/Answers – Expert Verified Solutions
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HACCP – Questions/Answers – Expert VerifiedSolutions
What does HACCP stand for? Right Ans - Hazard Analysis and Critical
Control Point
Conducting a hazard analysis includes answering Right Ans - "What is the
likelihood of a hazard to occur? and What is the risk if the hazard does occur?"
A critical control point (CCP) is Right Ans - An essential step in the product-
handling process where controls can be applied and a food safety hazard can
be prevented, eliminated, or reduced to acceptable levels; One of the last
chances you have to be sure the food will be safe when you serve or sell it.
Record keeping includes Right Ans - Recording hot holding temperatures
in a log book; Records of employee training in food safety and food defense
What is an SOP? Right Ans - Standard Operating Procedure
An example of a critical limit is Right Ans - Cooking foods to a specific
temperature for a specific amount of time
Foods need to be cooked to a specific temperature because Right Ans - The
right time and temperature is the only way to make sure it's safe to eat
What is RTE? Right Ans - Ready-To-Eat
Monitoring procedures are conducted to Right Ans - Ensure that we are
correctly meeting critical limits for the CCPs
What is food defense? Right Ans - Preventing the deliberate contamination
of food
An example of a corrective action is Right Ans - Rejecting a product that
does not meet purchasing or receiving specifications
What is not a form of verification for a HACCP plan? Right Ans - Checking to
make sure the backdoor is closed
, What is the temperature danger zone? Right Ans - 41ºF - 135ºF (5ºC-
57.2ºC)
What are the characteristics of time/temperature control for safety of food
(TCS)? Right Ans - moist, neutral acidity, protein
What is food security? Right Ans - A two-year supply of food for a country
Myth or Fact: Food safety prerequisite programs require food employees to
attend college level food safety classes Right Ans - Myth
Myth or Fact: HAACP is a proactive approach to control every step in the flow
of food. Right Ans - Fact
Myth or Fact: If you prevent a foodborne illness from occurring, then you
prevent an outbreak. If you prevent an outbreak, you save lives. Right Ans -
Fact
Myth or Fact: Hand sanitizers are a good substitute for hand washing for food
employees. Right Ans - Myth
Myth or Fact: 1 in 3 people do not wash their hands after using the bathroom.
Right Ans - Fact
If you have been diagnosed with or come in contact with someone who has
Hepatitis A, what should you do? Right Ans - Notify the Person-in-Charge
What are the "Big 6" foodborne illnesses? Right Ans - Hepatitis A, E.coli,
Norovirus, Salmonella Typhi, Nontyphodial Salmonella, and Shigellosis
What are the "Big 8" major allergens? Right Ans - peanuts, soy/tofu,
crustacean shellfish, wheat, fish, eggs, milk (dairy products), and tree nuts
A _____________________ occurs when two or more people eat the same food and
get the same illness. Right Ans - foodborne illness outbreak
Standard Operating Procedures (SOP) are Right Ans - acceptable practices
and procedures for your operation
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