Food Safety Exam Questions and Answers

Food Safety Exam Questions and Answers HACCP - Answer-HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product .The HACCP system consists of the following seven principles: - Answer-PRINCIPLE 1 Conduct a hazard analysis. PRINCIPLE 2 Determine the Critical Control Points (CCPs). PRINCIPLE 3 Establish critical limit(s). PRINCIPLE 4 Establish a system to monitor control of the CCP. PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is working effectively. PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application. .1. Assemble HACCP team - Answer-- The appropriate product specific knowledge and expertise is necessary for the development of an effective HACCP plan. - Optimally, this is accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. - The scope of the HACCP plan should be identified. The scope should describe which segment of the product chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes). .2. Describe product - Answer-A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure, microcidal/static treatments, packaging,durability and storage conditions and method of distribution. .3. Identify intended use - Answer-The intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered. .4. construct flow diagram - Answer-The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.