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HACCP Study Guide: Questions And Accurate Solutions
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HACCP Study Guide: Questions And Accurate Solutions
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HACCP Study Guide: Questions And Accurate Solutions*HACCP definition Right Ans - Hazard Analysis Critical Control Point
Systematic approach to the identification, evaluation and control of food
safety hazards
Based on common-sense application of technical and scientific principles to
the production process from "farm-to-fork"
Focused solely on HAZARDS-not product quality
Based on PREVENTION rather than inspection
major emphasis biological
original HACCP system Right Ans - 3 principles:
-identify and assess hazards (growing, harvesting, marketing, prep)
-determine critical control points to control hazard
-monitoring systems to CCPs
sections later added on prerequisite programs, education and training, and
implementation and maintenance of HACCP Plan
national advisory committee on microbiological criteria for foods (NACMCF)
Right Ans - Expert advisory panel of food microbiologists to Secretaries of
Agriculture, Commerce, Defense, Health & Human Services
-Definition of HACCP
-Described 7 HACCP principles
-Provided HACCP plan development guide for specific foods
*7 steps/principles of HACCP Right Ans - 1. conduct hazard analysis
2. determine critical control points
3. critical limits
4. monitoring procedures
5. corrective action
6. verification procedures
7. record keeping and documentation procedures
,*prerequisite programs Right Ans - Procedures that address operational
conditions providing the foundation for the HACCP system; specific to
operations
cGMPs and SSOPs
-primary objective is QUALITY
-minimize low-risk food safety concerns
-assures proper function of HACCP and provides environmental and operating
conditions to produce safe food (HACCP concerned with safety)
-simplifies development and maintenance of HACCP plan
-essential for operations
Common prerequisite programs Right Ans - Facilities
Supplier control
Specification
Production equipment
Cleaning and sanitation
Standard sanitation operating procedures (SSOP's)
Personal hygiene
Education and training
Chemical control
Receiving, storage, shipping
Traceability and recall
Pest control
Special Roles of Prerequisite Programs in Food Safety Right Ans - Supplier
and chemical control programs
-Pesticides, allergens, mycotoxins
Maintenance programs
-Physical hazards
Prerequisite program activities occasionally included in HACCP plans Right
Ans - Selected sanitation procedures
-Aseptic processing
Selected maintenance procedures
-Verification of oven calibration temperature
, 5 steps to establishing prerequisite programs Right Ans - 1. Commitment
from management
2. Documentation (Written Prerequisite Plan): necessary for compliance and
verification
-include SOPs
3. Employee Training
4. Verification
-verify SOP's for each prerequisite program
-done by someone other than the person assigned to complete the task
-periodic independent audit
5. Resources
*HACCP plan Right Ans - The written document that delineates the
procedures to be followed
-specific to product, process, and facility
5 preliminary steps in HACCP plan development Right Ans - 1. assemble
HACCP team
2. describe the food and its distribution (ingredients, processing, method of
distribution, temp)
3. describe the intended use and consumers (cooking required/RTE)
4. develop a flow diagram describing the process (all steps within facility)
5. verify the flow diagram (reviewed by HACCP team, modified)
*HACCP team Right Ans - A multidisciplinary unit responsible for
developing the HACCP plan according to company policies and objectives
*HACCP system/program Right Ans - The result of implementing the
HACCP Plan
HACCP Principle 1 Right Ans - conduct hazard analysis
Develop a list of biological, chemical and physical hazards that are:
*Reasonably likely to occur
*Reasonably likely to cause injury or illness if not effectively controlled
thorough hazard analysis is the KEY to preparing an effective HACCP plan
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