FSC 342: FINAL EXAM 2026 (SOLVED) 100% CORRECT
Principle 1 Answer - Conduct a hazard analysis of biological, chemical, and
physical hazards that are reasonably likely to cause harm and/or illness if not
effectively controlled
Principle 2 Answer - Establishing critical control points to prevent, eliminate, or
reduce the hazard to an acceptable level
Principle 3 Answer - establishing critical limits to obtain a maximum and
minimum value of a hazard to prevent, eliminate, or reduce the occurrence to
an acceptable level
Principle 4 Answer - conduct procedures consisting of observations or
measurements that are recorded to determine if a CCP is under control
Principle 5 Answer - establishing corrective actions in case of a deviation
Principle 6 Answer - establish verification procedures to determine validity of a
HACCP plan and to ensure the system is operating according to plan
principle 7 Answer - establish record-keeping and documentation procedures
to ensure the implemented HACCP plan will produce a safe product and
analysis of trends to prevent deviations
,HACCP Answer - Hazard analysis and critical control points - a systematic
preventive approach to food safety from biological, chemical, and physical
hazards in production processes that can cause the finished product to be
unsafe, and designs measurements to reduce these risks to a safe level
HACCP plan Answer - methodical and systematic application of science and
technology to plan, control, and document the safe production of foods
written document that outlines the formal procedures to be followed in
accordance with the 7 principles of HACCP
HACCP system Answer - The result of the implementation of the HACCP Plan.
HACCP team Answer - The group of people who are responsible for
developing, implementing and maintaining the HACCP system.
hazard Answer - a biological, chemical, or physical agent that is reasonably
likely to cause illness or injury in absence of its control
hazard analysis Answer - The process of collecting and evaluating information
on hazards associated with the food under consideration to decide which are
significant and must be addressed in the HACCP plan
control Answer - to manage the conditions of an operation to maintain
compliance with established criteria
the state where correct procedures are being followed and criteria are being
met
, monitor Answer - to conduce a planned sequence of observations or
measurements to access whether a CCP is under control and to produce an
accurate record for future use in verification
control point Answer - Any step at which biological, chemical, or physical
factors can be controlled
control measure Answer - any action that can be used to prevent, eliminate, or
reduce a significant hazard
Critical Control Point (CCP) Answer - step at which control can be applied and
is essential to precent or eliminate a food safety hazard or reduce to an
acceptable level, based on the hazards and control measures identified during
hazard analysis
CCP decision tree Answer - A sequence of questions to assist in determining
whether a control point is a CCP.
critical limit Answer - a maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent,
eliminate or reduce a food safety hazard to an acceptable level
criterion Answer - a requirement on which a judgement or decision can be
based
deviation Answer - failure to meet a critical limit
corrective action Answer - Procedures followed when a deviation occurs
Principle 1 Answer - Conduct a hazard analysis of biological, chemical, and
physical hazards that are reasonably likely to cause harm and/or illness if not
effectively controlled
Principle 2 Answer - Establishing critical control points to prevent, eliminate, or
reduce the hazard to an acceptable level
Principle 3 Answer - establishing critical limits to obtain a maximum and
minimum value of a hazard to prevent, eliminate, or reduce the occurrence to
an acceptable level
Principle 4 Answer - conduct procedures consisting of observations or
measurements that are recorded to determine if a CCP is under control
Principle 5 Answer - establishing corrective actions in case of a deviation
Principle 6 Answer - establish verification procedures to determine validity of a
HACCP plan and to ensure the system is operating according to plan
principle 7 Answer - establish record-keeping and documentation procedures
to ensure the implemented HACCP plan will produce a safe product and
analysis of trends to prevent deviations
,HACCP Answer - Hazard analysis and critical control points - a systematic
preventive approach to food safety from biological, chemical, and physical
hazards in production processes that can cause the finished product to be
unsafe, and designs measurements to reduce these risks to a safe level
HACCP plan Answer - methodical and systematic application of science and
technology to plan, control, and document the safe production of foods
written document that outlines the formal procedures to be followed in
accordance with the 7 principles of HACCP
HACCP system Answer - The result of the implementation of the HACCP Plan.
HACCP team Answer - The group of people who are responsible for
developing, implementing and maintaining the HACCP system.
hazard Answer - a biological, chemical, or physical agent that is reasonably
likely to cause illness or injury in absence of its control
hazard analysis Answer - The process of collecting and evaluating information
on hazards associated with the food under consideration to decide which are
significant and must be addressed in the HACCP plan
control Answer - to manage the conditions of an operation to maintain
compliance with established criteria
the state where correct procedures are being followed and criteria are being
met
, monitor Answer - to conduce a planned sequence of observations or
measurements to access whether a CCP is under control and to produce an
accurate record for future use in verification
control point Answer - Any step at which biological, chemical, or physical
factors can be controlled
control measure Answer - any action that can be used to prevent, eliminate, or
reduce a significant hazard
Critical Control Point (CCP) Answer - step at which control can be applied and
is essential to precent or eliminate a food safety hazard or reduce to an
acceptable level, based on the hazards and control measures identified during
hazard analysis
CCP decision tree Answer - A sequence of questions to assist in determining
whether a control point is a CCP.
critical limit Answer - a maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent,
eliminate or reduce a food safety hazard to an acceptable level
criterion Answer - a requirement on which a judgement or decision can be
based
deviation Answer - failure to meet a critical limit
corrective action Answer - Procedures followed when a deviation occurs
