Haccp stuvia Study guides, Class notes & Summaries

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...

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 assessment, control) What is the incubation period for a chemical foodborne illness? - ANSWER-1-7 hours What would be the least hazardous food? - ANSWER-vegetables cooked by students What is the order that food sh...

What will be monitored? How does the critical limit relate to the monitoring activity? - ANSWER Control Measure at each CCP CL and monitoring limit activity must match What is the NACMCF description of monitoring? - ANSWER a planned sequence of observations or measurements to assess whether a CCP is under control in order to produce an accurate record for verification What causes a corrective action and why? - ANSWER a deviation = actual / potential hazard How will each control m...

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Principle 1 - ANSWER Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them Principle 2 - ANSWER Determine the Critical Control Points (CCPs): Points that are critical to product safety are identified. Can be done through judgement and experience, or using a structured tool, such as the Codex Decision Tree Principle 3 - ANSWER Establish critical limits. Critical limits are the safety limits that form the bo...

fter preliminary tasks what will the HACCP team need to work on the initial plan? - ANSWER-follow the HACCP principles which of the following is not included in the corrective action principle? -record the corrective actions that have been taken -create a sampling protocol -determine and correct the cause of non-compliance -determine the disposition of non compliant product - ANSWER-create a sampling protocol using the first principle the team conducts a hazard analysis and identifies ...

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 only True/False. Concerning critical points. They require end-product testing so they should be limited to one or two per process - ANSWER False What is an example of critical control point that can prevent...

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 ph...

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 a point, step, or procedure where control can be applied and a food-safety hazard can be prevented, eliminated, or reduced to acceptable limits. - ANSWER True If chicken is ...