HACCP EXAM QUESTIONS WITH
COMPLETE SOLUTIONS
examine and document hazards associated with - Answer-- raw material.
- formulation
- process
-packaging
- distribution
omission of common hazards - Answer-must have a basis clearly stated in a HACCP
plan
physical hazards include - Answer-- contaminated raw material
-poorly designed or maintained facilities
- poorly designed or maintained equipment
- faulty procedures during processing
- improper employee training and practices
risk assessment - Answer--determining level of risk
-examine and document hazards
- omission of common hazards
- reassessment of hazards
determining level of risk - Answer-follows establishment of hazards
reassessment of hazards - Answer-must be done if changes are made in the -
intended purpose of the product, raw materials, formulation, process, packaging,
distribution
A critical control point is (CCP) - Answer-a point, step or procedure in a process design
at which a control can be applied
CCP's can - Answer-prevent, eliminate, reduce
risk of hazards to an acceptable level CCPs are determined by - Answer-plant layout,
equipment, ingredients, suppliers.
CCPs include - Answer-slaughter procedures, thermal processing, chilling cooked
products, filing and sealing cans, product formulation control, intervention.
(removal of broken glass)
critical limits - Answer-the maximum and minimum values to which a process parameter
must be controlled for a CCP
-prevent
, -eliminate
-reduce
establishment of critical limits - Answer-should be based on government standards and
scientific based studies.
CCPs are based on process parameters - Answer-time, temperature, pH, physical
dimension, humidity, moisture level, water activity, preservatives, survival of target
pathogens.
Principle 4: establishment of monitoring procedures - Answer--physical and chemical
measurements
- Accurate detection of biological hazards
- biological testing is vital
Principle 4: monitoring - Answer--assesses whether a CCP is established correctly,
-allows verification through diligent record keeping
-warns trends and loss of control in HACCP
continuous monitoring - Answer--preferred, results in permanent record keeping that
can be assessed.
- usually done with measuring equipment such as thermometer (calibration)
non-continous monitoring - Answer--effective when used randomly to ensure hazard is
in control
-used when deemed more feasible
non-continous monitoring involves - Answer-visual examinations, monitoring ingredient
specifications, measuring , attribute sampling
best employees to monitoring - Answer-those directly associated with the assignment
ensure effective monitoring with - Answer-standard operating procedures (SOP) and
Good Employee training
employees should - Answer-- be aware of: importance and purpose of monitoring
-be unbiased
-have ready access to the: CCP being monitored and necessary calibrated
instrumentation
Corrective actions in principle 5 - Answer-should be in place to make changes when
monitoring indicates a deviation from a CCP
significant devotion from a CCP could mean - Answer-changes should be made in the
HACCP plan
COMPLETE SOLUTIONS
examine and document hazards associated with - Answer-- raw material.
- formulation
- process
-packaging
- distribution
omission of common hazards - Answer-must have a basis clearly stated in a HACCP
plan
physical hazards include - Answer-- contaminated raw material
-poorly designed or maintained facilities
- poorly designed or maintained equipment
- faulty procedures during processing
- improper employee training and practices
risk assessment - Answer--determining level of risk
-examine and document hazards
- omission of common hazards
- reassessment of hazards
determining level of risk - Answer-follows establishment of hazards
reassessment of hazards - Answer-must be done if changes are made in the -
intended purpose of the product, raw materials, formulation, process, packaging,
distribution
A critical control point is (CCP) - Answer-a point, step or procedure in a process design
at which a control can be applied
CCP's can - Answer-prevent, eliminate, reduce
risk of hazards to an acceptable level CCPs are determined by - Answer-plant layout,
equipment, ingredients, suppliers.
CCPs include - Answer-slaughter procedures, thermal processing, chilling cooked
products, filing and sealing cans, product formulation control, intervention.
(removal of broken glass)
critical limits - Answer-the maximum and minimum values to which a process parameter
must be controlled for a CCP
-prevent
, -eliminate
-reduce
establishment of critical limits - Answer-should be based on government standards and
scientific based studies.
CCPs are based on process parameters - Answer-time, temperature, pH, physical
dimension, humidity, moisture level, water activity, preservatives, survival of target
pathogens.
Principle 4: establishment of monitoring procedures - Answer--physical and chemical
measurements
- Accurate detection of biological hazards
- biological testing is vital
Principle 4: monitoring - Answer--assesses whether a CCP is established correctly,
-allows verification through diligent record keeping
-warns trends and loss of control in HACCP
continuous monitoring - Answer--preferred, results in permanent record keeping that
can be assessed.
- usually done with measuring equipment such as thermometer (calibration)
non-continous monitoring - Answer--effective when used randomly to ensure hazard is
in control
-used when deemed more feasible
non-continous monitoring involves - Answer-visual examinations, monitoring ingredient
specifications, measuring , attribute sampling
best employees to monitoring - Answer-those directly associated with the assignment
ensure effective monitoring with - Answer-standard operating procedures (SOP) and
Good Employee training
employees should - Answer-- be aware of: importance and purpose of monitoring
-be unbiased
-have ready access to the: CCP being monitored and necessary calibrated
instrumentation
Corrective actions in principle 5 - Answer-should be in place to make changes when
monitoring indicates a deviation from a CCP
significant devotion from a CCP could mean - Answer-changes should be made in the
HACCP plan
