HACCP Training, HACCP quiz Graded A+
With Complete Solutions
Seven Principles of HACCP - ANS 1. Conduct Hazard Analysis and Risk Assessment
2. Determine CCPs
3. Monitor each CCP
4. Establish Specifications for CCPs
5. Establish Corrective actions
6. Establish Record keeping system and documentation procedures
7. Establish Verification Procedures
Food Safety Policy - ANS We Deliver Brands that Consumers can Trust and Value
HACCP - ANS Hazard Analysis Critical Control Point
HACCP - ANS A system to identify hazards and a means to document the hazard.
3 steps to Allergen Control - ANS 1. Label to formula match
2. Allergen clean with triple inspection
3. Separation of equipment, buckets and tools
A Element of the Food Safety Modernization Act - ANS Preventative controls and Hazard
Analysis
A Element of the Food Safety Modernization Act - ANS Inspection and Compliance
A Element of the Food Safety Modernization Act - ANS Imported Food safety
A Element of the Food Safety Modernization Act - ANS Response
A Element of the Food Safety Modernization Act - ANS Enhanced Partnership
Signed the Food Safety Modernization Act into effect - ANS Obama
FSSC - ANS Food Safety System Certification
General Mills Food Defense Program requirements - ANS self assessment
Training
, Team of QRO, HR, Security and facility managers
Site Plan
Communication
Food Safety Hazard - ANS Any biological, physical, or chemical property that may cause a
food to be unsafe for human consumption.
CCP - ANS Critical Control Point
CCP - ANS A point, step or procedure at which control can be applied and significant
food-safety hazard can be prevented, eliminated or reduced to acceptable levels.
first step to developing a HACCP plan - ANS Conduct Hazard Analysis
product zone - ANS The area directly above exposed raw material, intermediate or
unwrapped food product, and/or food contact equipment surfaces.
Two environmental sources General mills Environmental Program targets - ANS
Salmonella and Listeria
GMP - ANS Good Manufacturing Practices
GMP - ANS Part of the Code of Federal Regulations and are mandatory for food
production facilities
Red bristle - ANS the approved color bristle for raw milk food contact
White bristle - ANS the approved color bristle for food contact
approved for food contact surfaces - ANS white
clear
stainless steel
Big 8 Allergens - ANS 1. Peanuts
2. Milk
3. Soy
4. Wheat
5. Tree nuts
6. Eggs
7. Fish
8. Shellfish
two common reasons for recalls - ANS undeclared Allergens
Microbiology
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