HACCP Exam Questions and Answers (Rated A+)

HACCP Exam Questions and Answers (Rated A+) HAACP - Answer-Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - Answer-1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Recordkeeping and Documentation Procedures Princple 1: - Answer-Conduct a Hazard Analysis Hazard Analysis - Answer-Key to preparing an effective HACCP plan. It is a process used to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled Hazard - Answer-a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control and are considered at each step of the production process Types of Hazards - Answer-1. Biological 2. Physical 3. Chemical Hazard Anaylsis objectives - Answer-1. Identify the hazard 2. Modify the process for safety 3. provides the basis for determining CCPs Hazard Analysis example - Answer-Produce a frozen Beef patty - Step: Cooking - Potential Hazard: Pathogen such as E-Coli - Justification: E-Coli associated with outbreaks when undercooked - Hazard to be addressed in plan: Yes Controlled measure: Cooking Hazard Analysis Stages - Answer-1. Hazard Identification 2. Hazard Evaluation Hazard Identification - Answer-Provides a rational basis for for determining hazards of significance that must include at least those that are associated with a specific product