FSC 342 FINAL EXAM UPDATED QUESTIONS AND
CORRECT ANSWERS
Question:
1. Principle 1
Answer:
Conduct a hazard analysis of biological, chemical, and physical hazards that are reasonably likely to
cause harm and/or illness if not effectively controlled
Question:
2. Principle 2
Answer:
Establishing critical control points to prevent, eliminate, or reduce the hazard to an acceptable level
Question:
3. Principle 3
Answer:
establishing critical limits to obtain a maximum and minimum value of a hazard to prevent, eliminate,
or reduce the occurrence to an acceptable level
Question:
4. Principle 4
Answer:
conduct procedures consisting of observations or measurements that are recorded to determine if a
CCP is under control
Question:
5. Principle 5
Answer:
establishing corrective actions in case of a deviation
Question:
6. Principle 6
Answer:
establish verification procedures to determine validity of a HACCP plan and to ensure the system is
operating according to plan
Question:
7. principle 7
Answer:
establish record-keeping and documentation procedures to ensure the imple-mented HACCP plan
will produce a safe product and analysis of trends to prevent deviations
Question:
8. HACCP
, Answer:
Hazard analysis and critical control points - a systematic preventive approach to food safety from
biological, chemical, and physical hazards in production process-es that can cause the finished
product to be unsafe, and designs measurements to reduce these risks to a safe level
Question:
9. HACCP plan
Answer:
methodical and systematic application of science and technology to plan, control, and document the
safe production of foods written document that outlines the formal procedures to be followed in
accordance with the 7 principles of HACCP
Question:
10. HACCP system
Answer:
The result of the implementation of the HACCP Plan.
Question:
11. HACCP team
Answer:
The group of people who are responsible for developing, implementing and maintaining the HACCP
system.
Question:
12. hazard
Answer:
a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in absence
of its control
Question:
13. hazard analysis
Answer:
The process of collecting and evaluating information on hazards associated with the food under
consideration to decide which are significant and must be ad-dressed in the HACCP plan
Question:
14. control
Answer:
to manage the conditions of an operation to maintain compliance with established criteria the state
where correct procedures are being followed and criteria are being met
Question:
15. monitor
Answer:
to conduce a planned sequence of observations or measurements to access whether a CCP is under
control and to produce an accurate record for future use in verification
CORRECT ANSWERS
Question:
1. Principle 1
Answer:
Conduct a hazard analysis of biological, chemical, and physical hazards that are reasonably likely to
cause harm and/or illness if not effectively controlled
Question:
2. Principle 2
Answer:
Establishing critical control points to prevent, eliminate, or reduce the hazard to an acceptable level
Question:
3. Principle 3
Answer:
establishing critical limits to obtain a maximum and minimum value of a hazard to prevent, eliminate,
or reduce the occurrence to an acceptable level
Question:
4. Principle 4
Answer:
conduct procedures consisting of observations or measurements that are recorded to determine if a
CCP is under control
Question:
5. Principle 5
Answer:
establishing corrective actions in case of a deviation
Question:
6. Principle 6
Answer:
establish verification procedures to determine validity of a HACCP plan and to ensure the system is
operating according to plan
Question:
7. principle 7
Answer:
establish record-keeping and documentation procedures to ensure the imple-mented HACCP plan
will produce a safe product and analysis of trends to prevent deviations
Question:
8. HACCP
, Answer:
Hazard analysis and critical control points - a systematic preventive approach to food safety from
biological, chemical, and physical hazards in production process-es that can cause the finished
product to be unsafe, and designs measurements to reduce these risks to a safe level
Question:
9. HACCP plan
Answer:
methodical and systematic application of science and technology to plan, control, and document the
safe production of foods written document that outlines the formal procedures to be followed in
accordance with the 7 principles of HACCP
Question:
10. HACCP system
Answer:
The result of the implementation of the HACCP Plan.
Question:
11. HACCP team
Answer:
The group of people who are responsible for developing, implementing and maintaining the HACCP
system.
Question:
12. hazard
Answer:
a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in absence
of its control
Question:
13. hazard analysis
Answer:
The process of collecting and evaluating information on hazards associated with the food under
consideration to decide which are significant and must be ad-dressed in the HACCP plan
Question:
14. control
Answer:
to manage the conditions of an operation to maintain compliance with established criteria the state
where correct procedures are being followed and criteria are being met
Question:
15. monitor
Answer:
to conduce a planned sequence of observations or measurements to access whether a CCP is under
control and to produce an accurate record for future use in verification
