Haccp exam - Study guides, Class notes & Summaries

HACCP Exam – Questions & Solutions – 100% Correct

HACCP EXAM-175 Questions and Answers

When are preventive controls for allergens required - Answer when cross contamination has been identified and when product contains allergen ingredients When are preventive controls for sanitation required - Answer for environmental controls for RTE foods that are exposed after processing & before pkg.,when cross contamination has been identified, when unitentional contamination of allergens is a concern HACCP evolved from - Answer Modes of Failure concept (1959), army natick labs...

HACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% Correct Principle 7 - ANSWER Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why...

HACCP Exam 1 Questions and Answers

Who termed the prerequisite program? - Canadian food safety Does Juice HACCP require SSOPs? - True Does USDA HACCP require SSOPs? - True What does SSOP stand for? - Sanitary Standard Operation Program Seafood HACCP has what type of program? - Codified prerequisite program Who issued paper on cGMPs and in what year? - 2005, FDA In what year did the prerequisite program focus on foreign material (directive on foreign material) to control Listeria - 2003 cGMPs can be found where? - FDA 21CF...

HACCP EXAM QUESTIONS AND ANSWERS

HACCP EXAM-175 Correct Questions & Answers 100% accurate! 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 ______...

Meat Inspection Act (1906) & Wholesome Meat Act of 1967 are still the legislative basis for meat inspection what laws/legislation established the organoleptic procedures No correlation between visual and microbiological contamination Reactive rather than proactive Limited remediation opportunities what are some shortcoming of organoleptic process issues with resulted in FSIS forming the Mega Reg it also instituted HACCP and pathogen regulation what happened with jack in the box in the...