Haccp stuvia Study guides, Class notes & Summaries

HACCP ServSafe Exam Questions & Answers 100% Correct!!HACCP ServSafe Exam Questions & Answers 100% Correct!!HACCP ServSafe Exam Questions & Answers 100% Correct!!HACCP ServSafe Exam Questions & Answers 100% Correct!!Why are preschool-age children at a higher risk for food-borne illnesses? - ANSWER They have not built up a strong immune system The five common mistakes that can lead to food-borne illness are: - ANSWER Failing to cook food adequately, holding food at incorrect temperatures, usin...

HACCP Certification Practice Questions and Answers (rated A+) There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - ANSWER C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - ANSWER True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - ANSWER D A bacteria that can cause human illnes...

HACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% Correct The acronym HACCP stands for Hazard Analysis Control Critical Point - ANSWER FALSE HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - ANSWER Controls, Chemical A critical control point (CCP) is ...

HACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% Correct The ___ is responsible for characterizing risk factors and prevention strategies for diseases that impact public health. It publishes the ___ Report. - ANSWER Centers of Disease Control (CDC); Morbidity and Mortality Weekly Report The ___ is designated as an official advisor to federal government on science and...

HACCP Training Questions & Answers (Graded A) HACCP Training Questions & Answers (Graded A) Seven Principles of HACCP - ANSWER 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - ANSWER We Deliver Brands that Consumers can Trust and Value HACCP - ANSWER Haz...

HACCP Test Questions & Answers (Graded A)HACCP Test Questions & Answers (Graded A)HACCP Test Questions & Answers (Graded A)HACCP Test Questions & Answers (Graded A)HACCP Test Questions & Answers (Graded A) What is NOT necessary in a food product flow diagram - ANSWER Where HACCP record are required in the process What is a common means to control physical hazards in liquid food products is the use of - ANSWER Screens In HACCP systems, a hazard analysis considers - ANSWER Food safety onl...

HACCP Final Exam HACCP Final Exam Questions & Answers 100% AccurateHACCP Final Exam Questions & Answers 100% AccurateHACCP Final Exam Questions & Answers 100% Accurate& Answers 100% Accurate The key themes for the Food Safety Modernization Act include - ANSWER Prevention Inspection Partnership Imported Food Safety The following are all examples of GMP elements except - ANSWER management learn Based on the preventative controls for human food rule, a reanalysis of food safety pl...

HACCP Final Exam Questions & Answers (100% Correct)HACCP Final Exam Questions & Answers (100% Correct)HACCP Final Exam Questions & Answers (100% Correct)HACCP Final Exam Questions & Answers (100% Correct)Corrective Action - ANSWER Procedures followed when a deviation occurs. Deviation - ANSWER Failure to meet a critical limit Elements of a Corrective Action - ANSWER - determine and correct cause of non-compliance - determine disposition of non-compliant product - record CA that have been...

HACCP FINAL Questions & Answers (Graded A)HACCP FINAL Questions & Answers (Graded A)HACCP FINAL Questions & Answers (Graded A)HACCP FINAL Questions & Answers (Graded A) T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - ANSWER TRUE T or F: Validation establishes the scientific basis for process preventive contro...

HACCP Certification Complete Questions & Answers 100% CorrectHACCP Certification Complete Questions & Answers 100% CorrectHACCP Certification Complete Questions & Answers 100% CorrectHACCP Certification Complete Questions & Answers 100% CorrectHACCP Certification Complete Questions & Answers 100% Correct Control Measure - ANSWER action/activity to prevent, eliminate or reduce a significant hazard Control point - ANSWER Any point, step or procedure where a biological, physical or chemical fac...