Haccp validation Study guides, Class notes & Summaries

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules 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 True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above D A bacteria that can cause human illness is called A) Pathogen B) Parasite C) Coliform D) Mesophile A Psychrophilic bacter...

HACCP Exam Review Questions and Answer 7 - Answer-The number of principles that HACCP contains is: -plant workers -quality control personnel -supervisory - Answer-HACCP is a food safety program that should involve: -biological -chemical -physical - Answer-The category(ies) of hazards associated with food which must be considered when developing a HACCP plan are: Hazard Analysis Critical Control Point - Answer-HACCP is: HACCP is a reactive program that is applied during a crisi...

CCP decision tree - Answer-a sequence of questions to assist in determining whether a control point is a CCP control - Answer-a) to manage the conditions of an operation to maintain compliance with established criteria b) the state where correct procedures are being followed and criteria are being met control measure - Answer-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard control point - Answer-any step at which biological, chemical, or physi...

7 - Answer-The number of principles that HACCP contains is: -plant workers -quality control personnel -supervisory - Answer-HACCP is a food safety program that should involve: -biological -chemical -physical - Answer-The category(ies) of hazards associated with food which must be considered when developing a HACCP plan are: Hazard Analysis Critical Control Point - Answer-HACCP is: HACCP is a reactive program that is applied during a crisis. - Answer-Which of the following stateme...

HACCP Exam 2 Questions & Answers 2023/2024 Aspergillus flavus - ANSWER-Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - ANSWER-Beef Patty Botulinum cook - ANSWER-12 D process - for canned low acid foods Heat resistance of microorganisms - ANSWER-D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to reduce it by 1 log, 90% of the po...

HACCP Final Exam Questions & 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 taken - specify who is responsible for initiating CA - identify records to be maintained - identify who is responsible for oversight What are some adjusted factors? - ...

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS 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 controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...

HACCP Exam 1 Questions with Complete & Updated Solutions Components of USDA Rule - Answer ️️ -- develop/implement written sanitation SOP's - regular microbial testing required for slaughter - all slaughter plants with raw meat requirements on pathogen reduction in salmonella - develop and implement programs (HACCP) PC for Food Steps - Answer ️️ -Hazard Analysis, risk based PC, monitoring of effectiveness, corrective actions, verification, record keeping and documentation, requ...

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 controls in a FDA Food Safety Plan - ANSWER TRUE T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP - ANSWER TRUE T or F: When writing a ...

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS 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 controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...