HACCP Principles Exam Questions and Answers 100% Pass

HACCP Principles Exam Questions and Answers 100% Pass Hazard Analysis - -food from growing, harvesting, producing, distributing and consuming Hazard defintion - A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury Hazard Analysis (2 step process) - 1. Hazard Identification -assemble lost of all ingredients, processes and packaging materials 2. Hazard Evaluation -liklihood -severity Approach to Hazard Analysis - -consider all possible hazards -analyze risks and severity of each hazard, focus on those REASONABLY likely to occur & sever enough to warrant control 2Katelyn Whitman, All Rights Reserved © 2025 Hazard Analysis=Operations Specific - -Hazards vary greatly from one facility/operation to another *sources of ingredients *processing methods *product formulations *length of processes *storage & distribution *employee experience, knowledge & attitude Hazard Analysis Control Measures - -control steps that prevent or eliminate good safety hazard -control measures encompass a wide array of activities -Physical, chemical or other factor can be used to control hazards -May be more thn one control for each hazard -Each control measure may control more than one hazard Biological Hazard Controls - -Time/temperature -Heating/Cooking processes -Cooling and freezing 3Katelyn Whitman, All Rights Reserved © 2025 -Fermentation and/or pH control -Addition of salt or other preservatives -Drying -Raw material source control Physical Hazard Controls - -Raw material souce control *Vendor certification *Raw material testing *visual examination *Production control Chemical Hazards - -Raw material source contro