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HACCP principles 3-7 Questions and Answers 2024
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HACCP principles 3-7
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HACCP principles 3-7What are the seven principles of HACCP? - answer1. conduct a hazard analysis
2. Determine CCPs
3. establish critical limits
4. establish monitoring procedures
5. establish corrective actions
6. establish verification procedures
7. establish record-keeping and documentation procedures
what is a critical limit? - answersa max/min value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a hazard
what is the point of a critical limit? - answerto distinguish between safe and unsafe operating conditions at a CCP
what is the difference between critical and operational limits? - answeroperational limits are established for reasons other than food safety
what sources can be used to make a critical limit? - answerregulatory standards/guidelines
literature surveys
experimental results
T/F critical limits are exact and therefore must have equipment with no variations - answerfalse, the critical limit must reflect variations expected during equipment operation
what does monitor mean? - answerto conduct a PLANNED SEQUENCE of observations/measurements to assess whether a CCP is UNDER CONTROL and to produce an ACCURATE RECORD FOR FUTURE USE in verification
what are the criteria for for monitoring? - answermust be effective
equipment must be calibrated
must be on a continuous or batch basis
when should a corrective action occur - answerwhenever there is a deviation at a CCP
What do corrective actions do? - answerfix/correct the cause of deviation to ensure tha the CCP is under control
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