HACCP Questions With Solutions
HACCP may offer what addition advantages 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 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 a comprehensive HACCP plan
approved by regulatory authority and recores in support of plan must be kept.
HACCP has no single correct application 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 to have you,
the operator, take purposeful actions to ensure safe food.
, HACCP Questions With Solutions
What year and company was HACCP first used ...1960s by the Pillsbury Company to
produce the best food for astronauts.
What are hazards? biological, physical, or chemical properties that may cause food to be
unsafe for human consumption.
Biological hazard examples bacteria and their toxins, parasites, viruses.
Physical hazard examples Bandages, jewelry, stones, glass, etc.
Chemical hazard examples natural plant and animal toxins, unlabeled allergens, nonfood
grade lubricants, cleaning compounds, food additives, insecticides.
Basic prerequisite programs should be in place to: 1.Protect products from contamination,
2. control bacterial growth that can result from temperature abuse, 3. maintain equipment.
Before HACCP system to be effective you need a strong foundation based on prerequisite
programs. These include things like facility design, supplier control, ingredient
HACCP may offer what addition advantages 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 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 a comprehensive HACCP plan
approved by regulatory authority and recores in support of plan must be kept.
HACCP has no single correct application 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 to have you,
the operator, take purposeful actions to ensure safe food.
, HACCP Questions With Solutions
What year and company was HACCP first used ...1960s by the Pillsbury Company to
produce the best food for astronauts.
What are hazards? biological, physical, or chemical properties that may cause food to be
unsafe for human consumption.
Biological hazard examples bacteria and their toxins, parasites, viruses.
Physical hazard examples Bandages, jewelry, stones, glass, etc.
Chemical hazard examples natural plant and animal toxins, unlabeled allergens, nonfood
grade lubricants, cleaning compounds, food additives, insecticides.
Basic prerequisite programs should be in place to: 1.Protect products from contamination,
2. control bacterial growth that can result from temperature abuse, 3. maintain equipment.
Before HACCP system to be effective you need a strong foundation based on prerequisite
programs. These include things like facility design, supplier control, ingredient
