HACCP STUDY GUIDE EXAM
QUESTIONS WITH CORRECT ANSWERS
Prerequisite Programs to Control Contamination insures that - Answer-1.
soiled/unsensitized surfaces do not contact food
2. workers with vomiting or diarrhea are restricted/excluded
3. raw animal food doesn't contaminate cooked food
4. effective handwashing
5. eating, smoking, drinking in food prep areas prohibited
6. water used is potable
7. toxic compounds are labeled, stored, and safely used.
8. Contaminants (pesticides, cleaning compounds etc) don't con't any food
9. Food, packing, and food contact surfaces not contaminated by physical hazards like
broken glass, jewelry, etc.
10. Effective pest control system is in place.
11. hair restraints are used and clean clothing is worn.
12. wearing of jewelry other than wedding ring is prohibited
Before HACCP system to be effective you need a strong foundation based on
prerequisite programs. These include things like - Answer-facility design, supplier
control, ingredient specifications, equipment design, cleaning and sanitation, personal
hygiene, employee training, pest control, receiving, storing, and shipping procedures.
Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially
hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or
below.
Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact
surfaces including utensils are cleaned/sanitized
2. tempurature devices calibrated regularly
3. cooking and hot holding equipment are routinely checked
4. cold holding and cool equipment routinely checked
5. warewashing equipment is operated according to manufacturer's specifications
6. toilet facilities are accessible to employees and maintanied
There should be SOPs (standard operating procedures) related to each of prereq
programs. The SOP's will describe: - Answer-What tasks are to be done, who will
complete the tasks, standards that must be met, and how the completion of the task will
be documented.
7 HACCP Principles - Answer-1.Conduct Hazard Analysis 2. Decide on the Critical
Control Points (CCP's) 3. Determine the Critical Limits 4. Establish Procedures to
Monitor CCPs 5. Develop Corrective Actions 6. Establish Verification Procedures 7.
Establish a Record Keeping System
, HACCP Principle 1: Conduct Hazard Analysis - - Answer-Understanding the operation
and determining what food safety hazards are likely to occur.
HACCP Principle 2: Decide on Critical Control Points - - Answer-Once the control
measures in principle 1 are determined, it's necessary to identify which of the control
measures are absolutely essential to ensuring safe food. A CCP is an operational step
where control can be applied and is essential for ensuring that a food safety hazard is
eliminated, prevented, or reduced to an acceptable level. If a later step in the same
process that will eliminate/reduct the hazard then the former step is not a CCP. Not all
steps are CCPs. Only the ones that are absolutely essential to food safety are CCPs.
HACCP Principle 3: Determine the Critical Limits- - Answer-Each CCP needs
boundaries that define safety. Critical limits are parameters that must be achieved to
control a food safety hazards. For example for cooking pork chops the critical limit is
145 degrees for 15 seconds. Critical limits are MEASURABLE and OBSERVABLE.
HACCP Principle 4: Establish Procedures to Monitor CCPs- - Answer-Monitoring
involves making direct observations or measurements to see that the CCPs are kept
under control be adhering to the established critical limits. Basically someone has to
keep track of the CCP.
HACCP Principle 5: Develop Corrective Actions - - Answer-Occasionally the process or
procedure will fail to meet the established critical limits. This step establishes a plan for
what happens when a critical limit wasn't met at a critical control point.
Operator decides what will happen in that event, communicates those actions to the
employees, and trains them in making right decisions.
HACCP Principle 6: Establish Verification Procedures - - Answer-This principle is about
making sure that the system is scientifically sound to effectively control teh hazards.
This step additionally ensures that the system is operating according to what the
specified plan. Like calibrating equipment, observing employees, etc. See if anything
needs to be modified or improved.
HACCP Principle 7: Establish Record Keeping System - - Answer-The HACCP plan
itself and any monitoring, corrective action, or calibration records produced in the
operation of HACCP system. Should be as simple as possible so employees will have
time to keep records up to date.
HACCP was originally developed for food manufacturing plants so it can be difficult to
apply these same principles in retail and food service establishments. What sets retail
apart from most food processors? - Answer-High employee turnover, so food safety
training must be continuously provided. Low profit margin and less capital to work with.
There is an almost endless number of production techniques, products, menu items, etc
that are not easily adapted to a simple, standardized approach.
QUESTIONS WITH CORRECT ANSWERS
Prerequisite Programs to Control Contamination insures that - Answer-1.
soiled/unsensitized surfaces do not contact food
2. workers with vomiting or diarrhea are restricted/excluded
3. raw animal food doesn't contaminate cooked food
4. effective handwashing
5. eating, smoking, drinking in food prep areas prohibited
6. water used is potable
7. toxic compounds are labeled, stored, and safely used.
8. Contaminants (pesticides, cleaning compounds etc) don't con't any food
9. Food, packing, and food contact surfaces not contaminated by physical hazards like
broken glass, jewelry, etc.
10. Effective pest control system is in place.
11. hair restraints are used and clean clothing is worn.
12. wearing of jewelry other than wedding ring is prohibited
Before HACCP system to be effective you need a strong foundation based on
prerequisite programs. These include things like - Answer-facility design, supplier
control, ingredient specifications, equipment design, cleaning and sanitation, personal
hygiene, employee training, pest control, receiving, storing, and shipping procedures.
Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially
hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or
below.
Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact
surfaces including utensils are cleaned/sanitized
2. tempurature devices calibrated regularly
3. cooking and hot holding equipment are routinely checked
4. cold holding and cool equipment routinely checked
5. warewashing equipment is operated according to manufacturer's specifications
6. toilet facilities are accessible to employees and maintanied
There should be SOPs (standard operating procedures) related to each of prereq
programs. The SOP's will describe: - Answer-What tasks are to be done, who will
complete the tasks, standards that must be met, and how the completion of the task will
be documented.
7 HACCP Principles - Answer-1.Conduct Hazard Analysis 2. Decide on the Critical
Control Points (CCP's) 3. Determine the Critical Limits 4. Establish Procedures to
Monitor CCPs 5. Develop Corrective Actions 6. Establish Verification Procedures 7.
Establish a Record Keeping System
, HACCP Principle 1: Conduct Hazard Analysis - - Answer-Understanding the operation
and determining what food safety hazards are likely to occur.
HACCP Principle 2: Decide on Critical Control Points - - Answer-Once the control
measures in principle 1 are determined, it's necessary to identify which of the control
measures are absolutely essential to ensuring safe food. A CCP is an operational step
where control can be applied and is essential for ensuring that a food safety hazard is
eliminated, prevented, or reduced to an acceptable level. If a later step in the same
process that will eliminate/reduct the hazard then the former step is not a CCP. Not all
steps are CCPs. Only the ones that are absolutely essential to food safety are CCPs.
HACCP Principle 3: Determine the Critical Limits- - Answer-Each CCP needs
boundaries that define safety. Critical limits are parameters that must be achieved to
control a food safety hazards. For example for cooking pork chops the critical limit is
145 degrees for 15 seconds. Critical limits are MEASURABLE and OBSERVABLE.
HACCP Principle 4: Establish Procedures to Monitor CCPs- - Answer-Monitoring
involves making direct observations or measurements to see that the CCPs are kept
under control be adhering to the established critical limits. Basically someone has to
keep track of the CCP.
HACCP Principle 5: Develop Corrective Actions - - Answer-Occasionally the process or
procedure will fail to meet the established critical limits. This step establishes a plan for
what happens when a critical limit wasn't met at a critical control point.
Operator decides what will happen in that event, communicates those actions to the
employees, and trains them in making right decisions.
HACCP Principle 6: Establish Verification Procedures - - Answer-This principle is about
making sure that the system is scientifically sound to effectively control teh hazards.
This step additionally ensures that the system is operating according to what the
specified plan. Like calibrating equipment, observing employees, etc. See if anything
needs to be modified or improved.
HACCP Principle 7: Establish Record Keeping System - - Answer-The HACCP plan
itself and any monitoring, corrective action, or calibration records produced in the
operation of HACCP system. Should be as simple as possible so employees will have
time to keep records up to date.
HACCP was originally developed for food manufacturing plants so it can be difficult to
apply these same principles in retail and food service establishments. What sets retail
apart from most food processors? - Answer-High employee turnover, so food safety
training must be continuously provided. Low profit margin and less capital to work with.
There is an almost endless number of production techniques, products, menu items, etc
that are not easily adapted to a simple, standardized approach.
