|ACTUAL QUESTIONS AND VERIFIED ANSWERS | GRADED A+| PASS
HACCP (Hazard Analysis Critical Control Point) - ANSWER A methodical and systemic
application of science and technology to plan, control, and document the safe production of
foods- prevention rather than inspection
Food for NASA through Pilsbury - ANSWER Where was HACCP originated? Why?
biological, chemical, physical - ANSWER 3 categories of potential hazards to food saftey
Crumbs and water droplets couldn't float and food had to be sterile - ANSWER Why was
space food more unique?
What might go wrong and when? Select points in the process to measure/observe to ensure
process is controlled - ANSWER Describe the Modes of Failure concepts
1971 National conference of Food Protection - ANSWER When and where HACCP was
created
1. Identify and assess hazards associated from growing/ harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP - ANSWER 3 ORIGINAL Principles of HACCP
Made HACCP principles more concise
Deleted, revised, and added definitions
Added sections on prerequisite programs, education and training, and implementation and
maintenance of HAACP plan (this pt seperate from plan) - ANSWER describe NACMCF
1
, basically HACCP for international trade - ANSWER Describe Codex Alimentarius
Committee on Food Hygiene
Deviations are detected/ corrected to re establish control and ensure contaminated product
does not hit consumer and HACCP systems are tailer made based on establishment and
product.
About training - ANSWER What are the main points of NACMF?
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation - ANSWER 7 Principles of
HACCP
true - ANSWER t or f: Haccp is applicable to all segments of food industry
GMPs, and basic environmental and operating conditions to produce safe and good quality
food - ANSWER Prerequisite HACCP Programs
HACCP and GMP - ANSWER 2 separate processes that need to have evidence processes
are working
Education and training, chemical control, receiving, storage and shipping, traceability and
recall, pest control - ANSWER What are some GMPs
2
HACCP (Hazard Analysis Critical Control Point) - ANSWER A methodical and systemic
application of science and technology to plan, control, and document the safe production of
foods- prevention rather than inspection
Food for NASA through Pilsbury - ANSWER Where was HACCP originated? Why?
biological, chemical, physical - ANSWER 3 categories of potential hazards to food saftey
Crumbs and water droplets couldn't float and food had to be sterile - ANSWER Why was
space food more unique?
What might go wrong and when? Select points in the process to measure/observe to ensure
process is controlled - ANSWER Describe the Modes of Failure concepts
1971 National conference of Food Protection - ANSWER When and where HACCP was
created
1. Identify and assess hazards associated from growing/ harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP - ANSWER 3 ORIGINAL Principles of HACCP
Made HACCP principles more concise
Deleted, revised, and added definitions
Added sections on prerequisite programs, education and training, and implementation and
maintenance of HAACP plan (this pt seperate from plan) - ANSWER describe NACMCF
1
, basically HACCP for international trade - ANSWER Describe Codex Alimentarius
Committee on Food Hygiene
Deviations are detected/ corrected to re establish control and ensure contaminated product
does not hit consumer and HACCP systems are tailer made based on establishment and
product.
About training - ANSWER What are the main points of NACMF?
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation - ANSWER 7 Principles of
HACCP
true - ANSWER t or f: Haccp is applicable to all segments of food industry
GMPs, and basic environmental and operating conditions to produce safe and good quality
food - ANSWER Prerequisite HACCP Programs
HACCP and GMP - ANSWER 2 separate processes that need to have evidence processes
are working
Education and training, chemical control, receiving, storage and shipping, traceability and
recall, pest control - ANSWER What are some GMPs
2
