QUESTIONS AND VERIFIED ANSWERS | GRADED A+| PASS ON FIRST
The success of the HACCP plans depends on what 2 things? - ANSWER a. Management
commitment
b. HACCP team's managing and continually improving HACCP system
What is a CCP? - ANSWER Critical Control Point; a point, step, or procedure at which
control can be applied and afood safety hazard can be prevented, eliminated, or reduced to
acceptable levels
Can you have more than one Critical Limit per processing step? - ANSWER yes
What are the 3 components to establishing verification procedures? - ANSWER a. Initial
validation
b. Ongoing verification
c. Reassessment
What is the proper way to make modifications to written record keeping? - ANSWER Put
one line over incorrect information, rewrite correct information and then initial anddate the
change
What is the definition of "corrective action"? - ANSWER Procedure to be followed when a
deviation occurs
What are intentionally added chemicals? - ANSWER Chemicals that are intentionally
added to foods during growing, harvest, storing,processing, packaging, or distribution
1
, What is Principle 1 and how is it evaluated? - ANSWER Hazard Analysis; evaluated based
off severity and likelihood of occurrence
What are the justifications for not including potential hazards into HACCP plan? -
ANSWER Not Reasonably Likely to Occur: in absence of control, at levels likely to cause
illness orinjury, in finished product due to system design, because of a specific SSOP
orprerequisite program
What are the three steps for Principle 3 (Establishing Critical Limits)? - ANSWER
Determine if there is a regulatory critical limit already established. If no regulatorycritical
limit, may need assistance from external HACCP experts to conduct experimentsfor
establishing CLs. File letters or other documentation for critical limits that weredetermined
Define CCP's - ANSWER The steps in processing that will prevent, eliminate, or reduce
bacterial growth throughthese factors
What is Lethality? - ANSWER Processes used to eliminate pathogens in RTE products
Appendix A vs. Appendix BA: - ANSWER FSIS Cooking guideline for meat and poultry
products
B: FSIS Stabilization Guideline for Meat and Poultry Products
Principle 5 - ANSWER Establish corrective action to be taken when monitoring indicates
that there is adeviation an established critical limit
Principle 1 (conduct a hazard analysis - ANSWER Prepare a list of steps in the process
where significant hazards occur and describepreventative measures
What is the indicator pathogen for Appendix A? - ANSWER Salmonella
2
The success of the HACCP plans depends on what 2 things? - ANSWER a. Management
commitment
b. HACCP team's managing and continually improving HACCP system
What is a CCP? - ANSWER Critical Control Point; a point, step, or procedure at which
control can be applied and afood safety hazard can be prevented, eliminated, or reduced to
acceptable levels
Can you have more than one Critical Limit per processing step? - ANSWER yes
What are the 3 components to establishing verification procedures? - ANSWER a. Initial
validation
b. Ongoing verification
c. Reassessment
What is the proper way to make modifications to written record keeping? - ANSWER Put
one line over incorrect information, rewrite correct information and then initial anddate the
change
What is the definition of "corrective action"? - ANSWER Procedure to be followed when a
deviation occurs
What are intentionally added chemicals? - ANSWER Chemicals that are intentionally
added to foods during growing, harvest, storing,processing, packaging, or distribution
1
, What is Principle 1 and how is it evaluated? - ANSWER Hazard Analysis; evaluated based
off severity and likelihood of occurrence
What are the justifications for not including potential hazards into HACCP plan? -
ANSWER Not Reasonably Likely to Occur: in absence of control, at levels likely to cause
illness orinjury, in finished product due to system design, because of a specific SSOP
orprerequisite program
What are the three steps for Principle 3 (Establishing Critical Limits)? - ANSWER
Determine if there is a regulatory critical limit already established. If no regulatorycritical
limit, may need assistance from external HACCP experts to conduct experimentsfor
establishing CLs. File letters or other documentation for critical limits that weredetermined
Define CCP's - ANSWER The steps in processing that will prevent, eliminate, or reduce
bacterial growth throughthese factors
What is Lethality? - ANSWER Processes used to eliminate pathogens in RTE products
Appendix A vs. Appendix BA: - ANSWER FSIS Cooking guideline for meat and poultry
products
B: FSIS Stabilization Guideline for Meat and Poultry Products
Principle 5 - ANSWER Establish corrective action to be taken when monitoring indicates
that there is adeviation an established critical limit
Principle 1 (conduct a hazard analysis - ANSWER Prepare a list of steps in the process
where significant hazards occur and describepreventative measures
What is the indicator pathogen for Appendix A? - ANSWER Salmonella
2
