FOOD SAFETY EXAM QUESTIONS AND
ANSWERS
Establish critical limits for each CCP - Answer-Critical limits must be specified and
validated if possible for each Critical Control Point. In some cases more than one critical
limit will be elaborated at a particular step. Criteria often used include measurements of
temperature, time, moisture level, and –
Determine Critical Control Points - Answer-There may be more than one CCP at which
control is applied to address the same hazard.
Establish a monitoring system for each CCP - Answer-Monitoring is the scheduled
measurement or observation of a CCP relative to its critical limits. The monitoring
procedures must be able to detect loss of control at the CCP. Further, monitoring should
ideally provide this information in time to make adjustments to ensure control of the
process to prevent violating the critical limits. Data derived from monitoring must be
evaluated by a designated person with knowledge and authority to carry out corrective
actions when indicated.
If monitoring is not continuous, then the amount or frequency of monitoring must be
sufficient to guarantee the CCP is in control. Most monitoring procedures for CCPs will
need to be done rapidly because they relate to on-line processes and there will not be
time for lengthy analytical testing. Physical and chemical measurements are often
preferred to microbiological testing because they may be done rapidly and can often
indicate the microbiological control of the product. All records and documents
associated with monitoring CCPs must be signed by the person(s) doing the monitoring
and by a responsible reviewing official(s) of the company.
Establish verification procedures - Answer-Establish procedures for verification.
Verification and auditing methods, procedures and tests, including random sampling
and analysis, can be used to determine if the HACCP system is working correctly. The
frequency of verification should be sufficient to confirm that the HACCP system is
working effectively.
Examples of verification activities include:
Review of the HACCP system and its records;
Review of deviations and product dispositions;
Confirmation that CCPs are kept under control.
Where possible, validation activities should include actions to confirm the efficacy of all
elements of the HACCP plan.
Establish Documentation and Record Keeping - Answer-Efficient and accurate record
keeping is essential to the application of a HACCP system. HACCP procedures should
, be documented. Documentation and record keeping should be appropriate to the nature
and size of the operation.
Documentation examples are:
- Hazard analysis;
- Critical limit determination.
- CCP determination;
Record examples are:
- CCP monitoring activities;
- Deviations and associated corrective actions;
- Modifications to the HACCP system
.Standard Operating Procedures - Answer-Standard Operating Procedures (SOPs) are
descriptions of particular tasks undertaken in a food processing operation.
A specific SOP should address the following:
The purpose and frequency of doing a task,
Who will do the task, a description of the procedure to be performed that includes all the
steps involved,
And the corrective actions to be taken if the task is performed incorrectly
.Sanitation Standard Operating Procedures (SSOP) - Answer-These are written
procedures that a plant develops and implements to prevent direct contamination or
adulteration of a product.
The establishment must maintain daily records to show these SSOPs are done and
record any necessary corrective action.
.Good Manufacturing Protocols - Answer-- Current food good manufacturing practices
(GMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR
110).
- GMPs describe the methods, equipment, facilities, and controls for producing
processed food.
- As the minimum sanitary and processing requirements for producing safe and
wholesome food, they are an important part of regulatory control over the safety of the
nation's food supply.
- GMPs also serve as one basis for FDA inspections.
.SOP - Answer-SOPs represent a different set of jobs to be performed that may or may
not be related to the safety of a food product, while GMPs refer to a set of procedures
and measures taken by a plant to ensure that the food is not adulterated: i.e."
manufactured under such conditions that it is unfit for food"
*should never see a product with no english (in the USA)
.ISO 9000 - Answer-International Organization for Standardization
ISO is the world's largest developer of voluntary International Standards
ANSWERS
Establish critical limits for each CCP - Answer-Critical limits must be specified and
validated if possible for each Critical Control Point. In some cases more than one critical
limit will be elaborated at a particular step. Criteria often used include measurements of
temperature, time, moisture level, and –
Determine Critical Control Points - Answer-There may be more than one CCP at which
control is applied to address the same hazard.
Establish a monitoring system for each CCP - Answer-Monitoring is the scheduled
measurement or observation of a CCP relative to its critical limits. The monitoring
procedures must be able to detect loss of control at the CCP. Further, monitoring should
ideally provide this information in time to make adjustments to ensure control of the
process to prevent violating the critical limits. Data derived from monitoring must be
evaluated by a designated person with knowledge and authority to carry out corrective
actions when indicated.
If monitoring is not continuous, then the amount or frequency of monitoring must be
sufficient to guarantee the CCP is in control. Most monitoring procedures for CCPs will
need to be done rapidly because they relate to on-line processes and there will not be
time for lengthy analytical testing. Physical and chemical measurements are often
preferred to microbiological testing because they may be done rapidly and can often
indicate the microbiological control of the product. All records and documents
associated with monitoring CCPs must be signed by the person(s) doing the monitoring
and by a responsible reviewing official(s) of the company.
Establish verification procedures - Answer-Establish procedures for verification.
Verification and auditing methods, procedures and tests, including random sampling
and analysis, can be used to determine if the HACCP system is working correctly. The
frequency of verification should be sufficient to confirm that the HACCP system is
working effectively.
Examples of verification activities include:
Review of the HACCP system and its records;
Review of deviations and product dispositions;
Confirmation that CCPs are kept under control.
Where possible, validation activities should include actions to confirm the efficacy of all
elements of the HACCP plan.
Establish Documentation and Record Keeping - Answer-Efficient and accurate record
keeping is essential to the application of a HACCP system. HACCP procedures should
, be documented. Documentation and record keeping should be appropriate to the nature
and size of the operation.
Documentation examples are:
- Hazard analysis;
- Critical limit determination.
- CCP determination;
Record examples are:
- CCP monitoring activities;
- Deviations and associated corrective actions;
- Modifications to the HACCP system
.Standard Operating Procedures - Answer-Standard Operating Procedures (SOPs) are
descriptions of particular tasks undertaken in a food processing operation.
A specific SOP should address the following:
The purpose and frequency of doing a task,
Who will do the task, a description of the procedure to be performed that includes all the
steps involved,
And the corrective actions to be taken if the task is performed incorrectly
.Sanitation Standard Operating Procedures (SSOP) - Answer-These are written
procedures that a plant develops and implements to prevent direct contamination or
adulteration of a product.
The establishment must maintain daily records to show these SSOPs are done and
record any necessary corrective action.
.Good Manufacturing Protocols - Answer-- Current food good manufacturing practices
(GMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR
110).
- GMPs describe the methods, equipment, facilities, and controls for producing
processed food.
- As the minimum sanitary and processing requirements for producing safe and
wholesome food, they are an important part of regulatory control over the safety of the
nation's food supply.
- GMPs also serve as one basis for FDA inspections.
.SOP - Answer-SOPs represent a different set of jobs to be performed that may or may
not be related to the safety of a food product, while GMPs refer to a set of procedures
and measures taken by a plant to ensure that the food is not adulterated: i.e."
manufactured under such conditions that it is unfit for food"
*should never see a product with no english (in the USA)
.ISO 9000 - Answer-International Organization for Standardization
ISO is the world's largest developer of voluntary International Standards
