FOOD SAFETY HACCP FINAL REVIEW EXAM AND ACTUAL EXAM.
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Course
HACCP/ HARPC
Institution
HACCP/ HARPC
Hazard Analysis Critical Control Points (HACCP) - Answer • recommended as the best method for ensuring food safety and has been used for many years to monitor and protect food from contamination.
HACCP key concept - Answer system helps food managers identify and control potential problem...
FOOD SAFETY HACCP FINAL REVIEW
EXAM AND ACTUAL EXAM.
Hazard Analysis Critical Control Points (HACCP) - Answer • recommended as the best method for
ensuring food safety and has been used for many years to monitor and protect food from contamination.
HACCP key concept - Answer system helps food managers identify and control potential problems
BEFORE they happen.
HACCP method: - Answer follows the flow of food to identify and prevent problems.
- The greatest amount of attention is placed on food and how it is handled during storage, preparation,
and service.
HACCP tailored food facilities - Answer restaurants, retail food stores, institutions, health-care facilities,
or other food service operations.
- developed to suit the products sold, clients served, and the facilities and equipment used during food
production.
HACCP advanatges - Answer - enables food managers to identify the foods and processes that are
MOST likely to cause foodborne illness.
- HACCP approach is based on controlling time, temperature, and other specific factors that are known
to contribute to foodborne disease outbreaks.
- •Prior to the enactment of the Food Safety and Modernization Act, preventing foodborne illness was
not approached in a science-based manner. (haccp designed to fill the void)
- •Companies with effective HACCP plans are far less likely to have to recall products, and less likely to
have contamination issues.
FDA and HACCP - Answer The FDA has the authority to block the importation of foods if the producers
do not adhere to a HACCP plan.
The 7 Principles of HACCP - Answer 1, Hazard analysis.
2. Identify the critical control points (CCPs) in food preparation.
, 3. Establish critical limits (thresholds) which must be met at each identified critical control point.
4. Establish procedures to monitor CCPs.
5. Establish the corrective action to be taken when monitoring indicates that a critical limit has been
exceeded.
6. Establish procedures to verify that the HACCP system is working.
7. Establish effective record keeping that will document the HACCP system.
HACCP Principle 1 - Hazard Analysis - Answer begins with a thorough review of menu items to identify
potentially hazardous foods.
- In addition to the biological hazards, chemical and physical hazards must also be identified.
HACCP knowledge of hazard concept - Answer Knowledge of biological hazard sources and the foods
they most frequently contaminate is essential to an effective HACCP plan!
- Approximately 1% of all eggs are contaminated with Salmonella. The egg industry is working hard on
solutions to this problem.
HACCP Principle 1 - Hazard Analysis (factors that influence an establishment's risk of foodborne illness) -
Answer - type of customers served
- types of foods on the menu
- nature of the organisms
- past outbreaks
- size and type of food production operation
- extent of employee training
HACCP Principle 1 - Hazard Analysis (risk estimation) - Answer • Hazard analysis and risk estimation
provide a logical basis for determining which hazards are significant and must be addressed in the HACCP
plan.
• The severity of a hazard depends on its consequences.
HACCP Principle 1 - Hazard Analysis (preventable measures) - Answer After hazards have been
identified, preventive measures are established, including:
- controlling the temperature of food
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