FSC 342 FINAL EXAM VERIFIED STUDY GUIDE
HACCP - Answers - Systematic approach to the identification, evaluation and control of
food safety hazards
HACCP Plan - Answers - The written document that delineates the procedures to be
followed
HACCP System - Answers - The result of implementing the HACCP Plan
HACCP Team - Answers - A multidisciplinary unit responsible for developing the
HACCP plan according to company policies and objectives
Hazard - Answers - biological, chemical, and physical properties in production
processes that can cause the finished product to be unsafe
Hazard Analysis - Answers - Develop a list of biological, chemical and physical agents
that are reasonably likely to occur and reasonably likely to cause injury to illness in the
absence of its control
Control - Answers - ?
Monitor - Answers - A planned sequence of observations or measurements to assess
whether a CCP is under control and produce an accurate record for future use in
verification
Control Point - Answers - Any step at which biological, physical or chemical factors can
be controlled
Control Measure - Answers - Used to minimize risk. Must prevent, eliminate, or reduce
the hazards to an acceptable level
Critical Control Point (CCP) - Answers - A step at which control can be applied and is
essential to prevent or eliminate a food safety hazards or reduce it to an acceptable
level
CCP Decision Tree - Answers - A tool in determining CCPs, three steps
CCP Decision Tree Step 1 - Answers - Evaluate each step where food safety hazards
can be prevented, eliminated or reduced to acceptable levels
CCP Decision Tree Step 2 - Answers - Determine if the step is a CP or CCP
CCP Decision Tree Step 3 - Answers - Summarize results and add to the HACCP plan
HACCP - Answers - Systematic approach to the identification, evaluation and control of
food safety hazards
HACCP Plan - Answers - The written document that delineates the procedures to be
followed
HACCP System - Answers - The result of implementing the HACCP Plan
HACCP Team - Answers - A multidisciplinary unit responsible for developing the
HACCP plan according to company policies and objectives
Hazard - Answers - biological, chemical, and physical properties in production
processes that can cause the finished product to be unsafe
Hazard Analysis - Answers - Develop a list of biological, chemical and physical agents
that are reasonably likely to occur and reasonably likely to cause injury to illness in the
absence of its control
Control - Answers - ?
Monitor - Answers - A planned sequence of observations or measurements to assess
whether a CCP is under control and produce an accurate record for future use in
verification
Control Point - Answers - Any step at which biological, physical or chemical factors can
be controlled
Control Measure - Answers - Used to minimize risk. Must prevent, eliminate, or reduce
the hazards to an acceptable level
Critical Control Point (CCP) - Answers - A step at which control can be applied and is
essential to prevent or eliminate a food safety hazards or reduce it to an acceptable
level
CCP Decision Tree - Answers - A tool in determining CCPs, three steps
CCP Decision Tree Step 1 - Answers - Evaluate each step where food safety hazards
can be prevented, eliminated or reduced to acceptable levels
CCP Decision Tree Step 2 - Answers - Determine if the step is a CP or CCP
CCP Decision Tree Step 3 - Answers - Summarize results and add to the HACCP plan
