IBWA CPO Study Set - Chapter 7 Exam Questions And Answers
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Course
IBWA CPO
Institution
IBWA CPO
HACCP stands for. . . - ANS Hazard Analysis Critical Control Point
HACCP is a ____________________ system, which addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, ...
IBWA CPO Study Set - Chapter 7 Exam
Questions And Answers
HACCP stands for. . . - ANS Hazard Analysis Critical Control Point
HACCP is a ____________________ system, which addresses food safety through the
analysis and control of biological, chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and consumption of the finished
product - ANS management
HACCP is a tool to assess hazards and establish control systems that focus on
____________________ rather than relying mainly on end-product testing. - ANS
prevention
7 Principles of HACCP: - ANS 1.Conduct a hazard analysis.
2.Determine the critical control points (CCPs).
3.Establish critical limit (s) (CLs).
4.Establish a system to monitor control of the CCP.
5.Establish corrective action to be taken when monitoring indicates that a particular CCP is not
under control.
6.Establish procedures for verification to confirm the HACCP system is working effectively.
7.Establish record-keeping and documentation procedures appropriate for these principles and
their application.
The production of safe food products requires the HACCP system to be based upon solid
_________________ programs - ANS prerequisite
__________________ programs provide the basic environmental and operating conditions
necessary for the production of a safe food - ANS Prerequisite
The Codex Alimentarius General Principles of Food Hygiene describe the basic conditions and
practices expected for foods intended for __________________ trade - ANS international
The existence and effectiveness of prerequisite programs should be assessed during the design
and implementation of the ________________ plan - ANS HACCP
9 Common Prerequisite Programs: - ANS •Site requirements and approval
•Construction and control of product handling areas
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