Haccp stuvia Study guides, Class notes & Summaries

HACCP - ANSWER-Hazard Analysis Critical Control Point When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- What is an example of a monitoring system for a HACCP plan? - ANSWER- What is the purpose of a regulatory authority inspection? - ANSWER- A manager wants to make sure his employees comply with the new food safety policy. What is the best way for the manager to promote compliance? - ANSWER-Train them on the new policy and then follow up. A food ma...

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 Vocab 100% Accurate HACCP Final Exam Vocab 100% Accurate HACCP Final Exam Vocab 100% Accurate HACCP Final Exam Vocab 100% Accurate CCP Decision Tree - ANSWER A sequence of questions to assist in determining whether a control point is a CCP. Control - ANSWER To manage the conditions of an operation to maintain compliance with established criteria.

HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!! 1. What does the acronym HACCP stand for? - ANSWER Hazards and Critical Control Points 2. Name Principle 1 and what does it state? - ANSWER Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the

1. What does the acronym HACCP stand for? - ANSWER Hazards and Critical Control Points 2. Name Principle 1 and what does it state? - ANSWER Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures 3. Name Principle 2 and what does it state? - ANSWER Identify critical control points, identify the critical control points in the process 4. Name Principle 3 and what does it state? - ANSWER Establish critical limit...

Biological Hazards - ANSWER Viruses, bacteria, and other organisms in the environment that harm human health are classified as What was the original hazards that HACCP was developed around? - ANSWER Biological hazards ______ million cases of foodborne illness - ANSWER 48 ____,_______ hospitalization caused by Foo - ANSWER 128,000 How many deaths are caused by foodborne illness? - ANSWER 3,000 A cost of more than _______ billion a year from top 5 of the foodborne pathogens - ANSWER...

HACCP Exam Questions & Answers 100% Correct!!!HACCP Exam Questions & Answers 100% Correct!!!HACCP Exam Questions & Answers 100% Correct!!!HACCP Exam Questions & Answers 100% Correct!!!

The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food process. A. hazard analysis. B. monitoring procedure. C. verification exercise. D. flow diagram. - ANSWER D. flow diagram. The MOST important element in starting an effective food safety management system is A. conducting a hazard analysis. B. obtaining management commitment. C. establishing pre-requisite programs. D. an operational employee health program. - ANSWER B. obtaining management co...

NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct The 7 HACCP principles are - ANSWER-1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - ANSWER-Development and implementation of food safety management systems to prevent, eli...

REHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% Correct What is the order of the HACCP Plan? - ANSWER-hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk ...