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Chapter 4 - HACCP Questions and Answers 100% Solved
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Exam of 3 pages for the course HACCP at HACCP (Chapter 4 - HACCP)
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Chapter 4 - HACCPHACCP - 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 - answer1. 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 - answer1. Biological 2. Chemical
3. Physical
2. Identify critical control points (CCPs): they occur where? - answerOccur from harvest to consumption
- packing
- receiving
- storing
-cooking
-chilling
- serving
- holding
- sanitation procedures
- product formulation
- prevention of cross-contamination
- employee and environmental hygiene
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