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PRINCIPLES OF HACCP / HARPC KANSAS STATE U EXAM QUESTIONS WITH 100% VERIFIED SOLUTIONS!!
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PRINCIPLES OF HACCP / HARPC KANSAS STATE U EXAM QUESTIONS WITH 100% VERIFIED SOLUTIONS!!
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PRINCIPLES OF HACCP / HARPC KANSASSTATE U EXAM QUESTIONS WITH 100%
VERIFIED SOLUTIONS!!
When are preventive controls for allergens required Answer - when cross
contamination has been identified and when product contains allergen
ingredients
When are preventive controls for sanitation required Answer - for
environmental controls for RTE foods that are exposed after processing &
before pkg.,when cross contamination has been identified, when unitentional
contamination of allergens is a concern
HACCP evolved from Answer - Modes of Failure concept (1959), army natick
labs
definition of prerequisite program Answer - provide basic operational
conditions necessary for production of wholesome food
list 5 intrinsic factors Answer - pH, aW, ox/redox potential, antimicrobial
properties, nutrient composition
what are 4 methods to prevent microbes from contaminating food products
Answer - kill/destroy pathogen, limit/reduce growth, increase competition,
prevent contamination
list 4 extrinsic factors Answer - temperature, relative humidity, surface area of
product, oxygen in packaging environment
,give 2 examples of a facultative anaerobe Answer - Lactic acid bacteria, Staph
aureus
what steps can you use to control the growth curve Answer - prevent/reduce
level of microbes from being introduced into food, increase lag phase, decrease
log phase, destroy microbes that are present
Is Staph A a facultative anerobe? Answer - yes
List two pathogens that grow at refrigerated temps Answer - L. mono and
Yersinia
What pathogen produces meningitis symptoms Answer - L. mono
Biological hazard definition Answer - pathogenic bacterium (or toxin), virus,
parasite, reasonably likely to result in FBI if not controlled
What do biological hazards include? Answer - Bacteria, viruses, protozoa,
yeasts, molds, prions
What is C. botulinum minimum growth? Answer - Generally accepted @ 4.8
pH depending on conditions
What is D value Answer - Time required at a given condition to kill 90% (1 log)
of microorganisms in a given food
, Hazard (definition - Preventive controls) Answer - Any biological, chemical,
(including radiological) physical property that is KNOWN OR FORSEEABLE, that
has the potential to cause illness or injury
Hazard (definition - FDA-HACCP) Answer - Any biological, chemical, or physical
property reasonably likely to occur, that may cause the food to be unsafe for
human consumption in the absence of control
Hazard (definition - USDA - HACCP) Answer - A food safety hazard, reasonably
likely to occur, for which a prudent processor would establish controls because
it has historically occurred or it's reasonably likely to occur.
monitoring (sanitation) definition Answer - to conduct a planned sequenced of
observations and measurements to assess whether control measures are
operating as intended
Preventive controls Answer - Risk Based, reasonably appropriate procedures,
that a knowledgeable person would employee to significantly minimize or
prevent that hazards identified in the hazard analysis that are consistent with
current established science principles
critical limit Answer - a maximum or minimum value to which a hazard (chem,
bio, physical) must be controlled at a CCP to prevent, eliminate, or reduce to an
acceptable level the occurrence of the identified food safety hazard
Critical Limit (codex) Answer - Criterion that separates acceptability from
unnacceptablity
Monitoring (CCP) definition Answer - a planned sequence of observations and
measurements to assess whether a CCP is under control to produce and
accurate record for future use of verification.
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