HACCP Exam Complete Q&A Updated: all correct.
___ identifies hazards and their control measures and provides a basis for determining CCPs [answer]- Hazard analysis
___ is responsible for enforcement of sanitation requirements on dairy farms
FDA
CFSAN
State or local agencies
FSIS
___ i...
HACCP Exam Complete Q&A Updated: all correct.
___ identifies hazards and their control measures and provides a basis for determining CCPs [answer]- Hazard analysis
___ is responsible for enforcement of sanitation requirements on dairy farms
FDA
CFSAN
State or local agencies
FSIS [answer]- C
___ is used to distinguish between safe and unsafe operating conditions [answer]- Critical limits
___ is used to prevent loss of control and should not be included in the HACCP plan [answer]- Operating limits
A __ is a clear and simple diagram which illustrates the steps in a food process including the following: (1) receiving of ingredients, (2) processing steps, (3) rework, (4) addition of water, air, or gases, and more
Flow diagram
warehousing management system
hazard analysis
risk assessment [answer]- a
A ___ is the maximum of minimum value to which a biological, chemical, or physical parameter must be controllled [answer]- Critical limit
A CCP is best described as: Broad or general procedure implemented to help ensure a safe food manufacturing environment or process
Step within a process that is applied in order to prevent a hazard or reduce it to a safe level
Point, procedure, or step that provides specific protocols, such as type of cleaner and sanitizer to use, and should be completed prior to a HACCP plan
Action or step taken when monitoring indicates a loss of control [ answer]- B
A processing step at which a hazard is controlled is a ___ [answer]- CCP
A tool that can be used to help determine where to place a CCP is a called a ___ [answer]- Decision tree An agent that is likely to cause harm or illness is a ___ [answer]- hazard
Categorize the following as the correct type of biological hazard
Penicillium expansum
Norwalk
Trichinae
Salmonella spp. [answer]- a. Mold
b. Virus
c. Parasite
d. Bacteria
Choose the correct sequence in which the components of corrective actions should work
Product to be isolated and stored separately
Documentation of corrective action
Product under deviation must be discontinued
Root cause analysis
Determination of disposition of suspected product
Accelerated monitoring [answer]- C, A, D, E, F, B
Choose the term that best describes the step that prevents, eliminates, or reduces a hazard to a
safe level during a food production process
Prerequisite program
Sanitation program
Control measure
Hazard analysis [answer]- C
Components of verification are applied at different times - both scheduled and as a result of regulatory findings of auditing. What is the appropriate interval to apply records reviews and calibration of process monitoring instruments?
At multiple scheduled checkpoints during the day
Once a day
At multiple scheduled checkpoints during the week
Once a week
At least once a quarter [answer]- B
Donna woke up feeling achy and nauseated. She later started vomiting, experiencing diarrhea
with abdominal cramping, and was running a low-grade fever. Donna's symptoms lasted 3 days. Donna remembered that when she had been eating at a restaurant two days ago she had noticed that her server may have had a cold and did not wash his hands after blowing his nose. This was after she had eaten most of her food. Diagnose her by selecting the most likely cause from the given choices
Donna probably contracted a bacteria which caused a foodborne infection
Donna probably contracted a virus from the sick server
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