FSC 342 FINAL EXAM UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS

FSC 342 FINAL EXAM UPDATED ACTUAL QUESTIONS
AND CORRECT ANSWERS

Question:
1. hazard
Answer:
airway blockage (choking), hard (broken tooth), or sharp (cut mouth)

Question:
2. physical hazards are
Answer:
responsible for the vast majority of consumer complaints

Question:
3. concerned with ____ and not ____
Answer:
hazards, aesthetics

Question:
4. non-hazards
Answer:
mold, insects, insect fragments, hair, sand, paper, filth

Question:
5. HACCP
Answer:
hazard analysis critical control point

Question:
6. HACCP definition
Answer:
systematic approach to the identification, evaluation and control of food safety hazards

Question:
7. what type of approach?
Answer:
common sense based on prevention rather than inspection

Question:
8. NASA concerns
Answer:
1. crumbs and water droplets in zero gravity- electrical shorts
2. assurance that foods are free from pathogens and biological toxins

, Question:
9. problems with end product sampling
Answer:
no real assurance of safety impractical, destructive, expensive

Question:
10. U.S. Army Natick Labs: "Modes of Failure Concept"
Answer:
-predict what might go wrong (a hazard) and where
- select points in the process (critical control points) to measure and/or observe to demonstrate if the
process is being controlled

Question:
11. prerequisite programs
Answer:
procedures including goof manufacturing practices, that address operational conditions providing the
foundation for the HACCP system

Question:
12. HACCP plan
Answer:
the written document that delineates the procedures to be followed

Question:
13. HACCP system/program
Answer:
the result of implementing the HACCP plan

Question:
14. HACCP is solely focused on _______-not product quality
Answer:
hazards

Question:
15. principle 1
Answer:
conduct a hazard analysis

Question:
16. principle 2
Answer:
establish critical control points (CCP)

Question:
17. principle 3