Principles of HACCP Exam Bundle { 100% Guaranteed Pass}

(name of) Principle 1 - Answer-Conduct a hazard analysis Principle 2 - Answer-Determine critical control points (CCPs) Principle 3 - Answer-Establish critical limits Principle 4 - Answer-Establish monitoring procedures Principle 5 - Answer-Identify corrective actions Principle 6 - Ans...

HACCP (Hazard Analysis Critical Control Point) - Answer-- the most effective system to ensure *food safety* - A methodical and systematic application of *science and technology* to plan, control and document the *safe production* of foods HACCP is a common sense approach based on... - Answer-pre...

What is HACCP? - Answer-If we approach the same old problems in the same old ways, we'll continue to get the same old results HACCP concentrates on? - Answer--Foods likely to cause illness - Taking corrective actions before trouble HACCP defination: - Answer-Hazard Analysis Critical Contr...

What is an example of a critical limit? - Answer-Cooking a hamburger to 155 What is a critical control point? - Answer-The point in a process where the hazard must be reduced, controlled, or eliminated What is the first step in creating a HACCP plan? - Answer-Assembling the HACCP team What ...

(ROP) m Food safety management system - Answer-a group of procedures and practices to help prevent foodborne illness that actively controls risks and hazards throughout the flow of food. Basis of the programs needed in an operation - Answer-1. Personal hygiene program. 2. Supplier selection and s...

1. Foodborne disease are a widespread public health problem 2. Emergence of foodborne disease 3. Increased knowledge and awareness of the serious and chronic health effects 4. New food technologies and processing methods 5. Increased awareness of the economic consequences of foodborne disease - ...

Significant economic losses caused by foodborne illness - Answer-reduction in tourism, damage to food trade, litigation, unemployment It becomes easier for foodborne illnesses to spread worldwide as - Answer-travel and the global food trade increase; multiple channels of distribution means more p...

What is HACCP? - Answer-Hazard Analysis and Critical Control Point What is the purpose of HACCP? - Answer-A systematic approach to: 1) Identify, 2) evaluate and 3) control food safety hazards. What is HACCP based on (what is the basis of HACCP)? - Answer-Based on 7 principles: 1. Conduct a ha...

What is HACCP? - Answer-The HACCP system is a management tool that provides a structured, systematic approach to the identification of hazards and methods of control that is not achievable by traditional testing and inspection approaches (quality control). - Food safety management system - Systema...

hazard analysis critical control point - Answer-HACCP stands for to ensure safe food is produced around the world. a modern approach to risk management - Answer-Aim of HACCP systematic identification and evaluation of hazards and the development of control systems - Answer-food safety achieved...

What is HACCP? - Answer-A systematic, proactive and preventative approach identifying food hazards and making sure they're effectively controlled all the time. It unfocussed on identifying and preventing hazards from contaminating food by enabling the processor to focus on CCPs Traditional food ...

7 - Answer-The number of principles that HACCP contains is: -plant workers -quality control personnel -supervisory - Answer-HACCP is a food safety program that should involve: -biological -chemical -physical - Answer-The category(ies) of hazards associated with food which must be considere...

*HACCP definition - Answer-Hazard Analysis Critical Control Point Systematic approach to the identification, evaluation and control of food safety hazards Based on common-sense application of technical and scientific principles to the production process from "farm-to-fork" Focused solely ...

Active Managerial Control - Answer-preventative rather than reactive approach to food safety. Procedures to prevent, eliminate, or reduce foodborne illness risk factors through continuous system of monitoring and verification. Foodborne Illness Risk Factors include: - Answer-Food from unsafe sour...

HAACP - Answer-Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - Answer-1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedu...

f. MIL-STD-882 - Answers-A What is considered the largest reform of food safety in the US and when did it occur? a. HACCP in 2011 b. FSMA in 2011 c. FSMA in 2001 d. HACCP in 2001 - Answers-B T/F: HACCP was developed for NASA prior to it becoming widely used in the food processing industry - A...

HACCP stands for - Answer-Hazard Analysis Critical Control Point System basic concept of HACCP - Answer-prevention rather than inspection what does HACCP deal with - Answer-food safety issues -control factors affecting ingredients, product, process, material, and people who used haccp firs...

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer-C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer-True Which of the following are considered pr...

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer-C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer-True Which of the following are considered pr...

1st principle - Answer-conduct a hazard analysis. During the first stage, a list is developed of the potential biological, chemical or physical hazards that may be introduced, increased, or controlled at each step in the production process. In stage two, the Hazard Analysis and Critical Control Poin...