HACCP Exam 2 with Complete & Verified Solutions

HACCP Exam 2 with Complete & Verified Solutions Aspergillus flavus - Answer ️️ -Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️ -Beef Patty Botulinum cook - Answer ️️ -12 D process - for canned low acid foods Heat resistance of microorganisms - Answer ️️ -D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to reduce it by 1 log, 90% of the population is 1 log, 99% is 2 log, 99.9% is 3 log...) Continuous monitoring - Answer ️️ -metal detector - is always on Scientific literature or regulatory requirements - Answer ️️ -Validation 161 F for 15 sec - Answer ️️ -Milk Pasteurization - equivalent at 135 for 30 min 7 log10 reduction in Salmonella - Answer ️️ -Cooked poultry products 5 log10 reduction in pathogen of concern - Answer ️️ -Juice Stop the line, put product on hold - Answer ️️ -Corrective action FOIA - Answer ️️ -Confidentiality - stands for Freedom Of Information Act, allows anyone to request records Name 5 main areas FDA addresses in its GMPs regulations. - Answer ️️ - List the 5 preliminary steps to HACCP as described by the USDA/FSIS - Answer ️️ - List the principles of HACCP according to the NACMCF - Answer ️️ - True or False: Validation is a component of verification - Answer ️️ - True or False: it is optional to provide scientific supporting documentation to support critical limit decisions in a HACCP plan - Answer ️️ - True or False: Verification should include calibration of process monitoring equipment - Answer ️️ - True or False: A control measure is described in the hazard analysis only if the identified hazard is reasonably likely to occur - Answer ️️ - to determine if a control measure at a critical control point is acceptable or unacceptable _____ limits are set - Answer ️️ - The process steps that are identified in a hazard analysis should be the same process steps that are found on the . - Answer ️️ - A company calibrates a pH monitoring device once per day that is used to monitor a critical limit for a CCP. The pH monitoring device was calibrated prior to production on December 6. On December 7, the pH monitoring device was re- calibrated prior to production and found to be Aout of calibration@ by 1.2 units. What record(s) should the company now review to assure the safety of the food that was produced? - Answer ️