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Exam (elaborations)

HACCP: Hazard Analysis and Critical Control Point Questions And Answers

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  • Module
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  • HACCP

HACCP: Hazard Analysis and Critical Control Point Questions And Answers Purpose of HACCP Ensure crumb and pathogen free food for space travel Limitations of End Product Sampling End product sampling does not guarantee product safety Modes of Failures Concept used in HACCP to determine how a ...

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  • October 26, 2024
  • 19
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HACCP
  • HACCP
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HACCP: Hazard Analysis and Critical
Control Point Questions And Answers

Purpose of HACCP Ensure crumb and pathogen free food for space travel




Limitations of End Product Sampling End product sampling does not guarantee product

safety




Modes of Failures Concept used in HACCP to determine how a system can fail




Food Safety Management System Modes of Failures instrumental in creating a food safety

management system




Year of HACCP's Public Presentation HACCP was publicly presented in 1971




Number of Principles in 1971 HACCP had 3 principles in 1971




Low Acid and Acidified Canned Food Regulations Implemented in 1970 to prevent issues

with acidified canned foods

, HACCP: Hazard Analysis and Critical
Control Point Questions And Answers
Reason for Delayed Implementation of HACCP Interest in HACCP had decreased




NAS National Academy of Science




NACMCF National Advisory Committee of Microbiological criteria of food




Role of WHO WHO prevents potential foodborne diseases




Considerations in Developing HACCP Specific food, different facilities




Preliminary Tasks for HACCP Assemble team, describe food, develop flow diagram




HACCP Team Multidisciplinary team responsible for developing the HACCP plan




Product Description Obtain detail on the product and its distribution for hazard analysis

, HACCP: Hazard Analysis and Critical
Control Point Questions And Answers
Considerations in Describing the Product Nature, storage, shelf life, special

considerations, production process




Description of Intended Use and Consumer Impact on safety, susceptibility, mishandling,

intended use




Flow Diagram Detailed picture of ingredients and procedures




Importance of Flow Diagram Evaluate hazards and determine critical control points




Verification of Flow Diagram Accurate determination, hazard assessment, regulatory

compliance




Cost of Foodborne Illness Loss of sales, negative media exposure, lawsuits, higher

insurance cost




Outbreak Two or more cases reported by the CDC

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