HACCP Latest Exam Questions with Correct Answers

HACCP Latest Exam Questions with Correct Answers Active Managerial Control - Answer-preventative rather than reactive approach to food safety. Procedures to prevent, eliminate, or reduce foodborne illness risk factors through continuous system of monitoring and verification. Foodborne Illness Risk Factors include: - Answer-Food from unsafe sources, Inadequate Cooking, Improper Holding Temperatures, Contaminated Equipment, Poor Personal Hygiene. HACCP - what does it stand for - Answer-Hazard analysis and critical control point Active managerial control through HACCP principles is achieved by: - Answer-Identifying the food safety hazards attributes to products, determining the necessary steps that will control the identified hazards, and implementing on-going practices or procedures that will ensure safe food. HACCP voluntary or involuntary? - Answer-Food Code requires HACCP plan when doing specialized processes like reduced oxygen packaging. In general though the implementation of HACCP at the retail level is voluntary. FDS endorses voluntary implementation as effective means for controlling foodborne illness risk factors. HACCP may offer what addition advantages - Answer-Reduction in product loss, increase in product quality, better control of product inventory, consistency in product preparation, increase in profit, increase in employee awareness and participation in food safety. Federal performance standards - Answer-define safety expectations for specific foods, saying the number of disease causing microorganisms that need to be destroyed through a process. For example, instead of cooking chicken to 165 for 15 seconds like the Food Code says, performance standards allow you to use a different combo of time and temp as long as same level of public safety is achieved. When using performance standards you must have - Answer-a comprehensive HACCP plan approved by regulatory authority and recores in support of plan must be kept. HACCP has no single correct application - Answer-variations are appropriate as long as based on sound public health judgment. The goal in applying HACCP principles in retail and food service is to have - Answer-to have you, the operator, take purposeful actions to ensure safe food.