Chapter 4 – HACCP Exam Questions and Answer

Chapter 4 – HACCP Exam Questions and Answer HACCP - Answer-Preventative approach to food safety by identification of potential food safety hazard HACCP mandatory for? - Answer-USDA: meat, poultry FDA: juice, seafood HACCP starts with hazard analysis of? - Answer-- critical control points identified - limits set - monitoring - records kept to verify HACCP Principles - Answer-1. Asses the hazards 2. Identify CCP's 3. Establish limits at each CCP 4. Monitor CCP's 5. Take corrective action 6. Documentation 7. Verification 1. Identify the hazard - Answer-- Assess the risks in the facility (how much risk does it pose?) - Develop preventive measures to keep under control (how can I control for this risk?) Examples of Hazards - Answer-1. Biological 2. Chemical 3. Physical 2. Identify critical control points (CCPs): they occur where? - Answer-Occur from harvest to consumption - packing - receiving - storing -cooking -chilling - serving - holding - sanitation procedures - product formulation - prevention of cross-contamination - employee and environmental hygiene