HACCP Exam Test Questions and Answers Graded A+
HACCP started in 1960
first used when foods were developed for the space program
HACCP is not preventive not reactive
HACCP is a management tool used to protect the food
biological, physical, and chemical hazards
supply against
HACCP stands for hazard analysis and critical control point system
Principle 1 hazard analysis
Principle 2 determine CCP
Principle 3 establishing critical limits
Principle 4 establish monitoring procedures
Principle 5 identify corrective action
Principle 6 verify that the system works
Principle 7 procedures for record keeping and documentation
steps or procedures that control the in-plant environ-
mental conditions that provide a foundation for safe food prerequisite program
production
examples of prerequisite programs sanitation, GMP, training, recall program
HACCP is not a zero risk system
HACCP is designed to minimize risks of food safety hazards
a proactive rather than reactive approach to addressing
active managerial control
the CDC's risk
a biological chemical or physical property that may cause
hazard
food to be unsafe for consumption
in HACCP, "hazards" refer to conditions or contaminants in
foods that can cause illness or injury. It does not refer to insects, hair, filth, spoilage, economic fraud
undesirable conditions or contaminants such as:
1/3
HACCP started in 1960
first used when foods were developed for the space program
HACCP is not preventive not reactive
HACCP is a management tool used to protect the food
biological, physical, and chemical hazards
supply against
HACCP stands for hazard analysis and critical control point system
Principle 1 hazard analysis
Principle 2 determine CCP
Principle 3 establishing critical limits
Principle 4 establish monitoring procedures
Principle 5 identify corrective action
Principle 6 verify that the system works
Principle 7 procedures for record keeping and documentation
steps or procedures that control the in-plant environ-
mental conditions that provide a foundation for safe food prerequisite program
production
examples of prerequisite programs sanitation, GMP, training, recall program
HACCP is not a zero risk system
HACCP is designed to minimize risks of food safety hazards
a proactive rather than reactive approach to addressing
active managerial control
the CDC's risk
a biological chemical or physical property that may cause
hazard
food to be unsafe for consumption
in HACCP, "hazards" refer to conditions or contaminants in
foods that can cause illness or injury. It does not refer to insects, hair, filth, spoilage, economic fraud
undesirable conditions or contaminants such as:
1/3
