HACCP Exam Review Questions with 100% Verified Answers

HACCP Exam Review Questions with 100% Verified Answers *HACCP definition - Answer-Hazard Analysis Critical Control Point Systematic approach to the identification, evaluation and control of food safety hazards Based on common-sense application of technical and scientific principles to the production process from "farm-to-fork" Focused solely on HAZARDS-not product quality Based on PREVENTION rather than inspection major emphasis biological original HACCP system - Answer-3 principles: -identify and assess hazards (growing, harvesting, marketing, prep) -determine critical control points to control hazard -monitoring systems to CCPs sections later added on prerequisite programs, education and training, and implementation and maintenance of HACCP Plan national advisory committee on microbiological criteria for foods (NACMCF) - Answer-Expert advisory panel of food microbiologists to Secretaries of Agriculture, Commerce, Defense, Health & Human Services -Definition of HACCP -Described 7 HACCP principles -Provided HACCP plan development guide for specific foods *7 steps/principles of HACCP - Answer-1. conduct hazard analysis 2. determine critical control points 3. critical limits 4. monitoring procedures 5. corrective action 6. verification procedures 7. record keeping and documentation procedures *prerequisite programs - Answer-Procedures that address operational conditions providing the foundation for the HACCP system; specific to operations