HACCP Certification Complete Questions & Answers 100% accurate

Control Measure - ANSWER action/activity to prevent, eliminate or reduce a significant hazard Control point - ANSWER Any point, step or procedure where a biological, physical or chemical factor can be controlled CCP - ANSWER point, step or procedure where a control can be applied to prevent, eliminate or reduce to standard level of hazard top food 8 allergens - ANSWER peanut, tree nut, soybean, wheat, milk, egg, fish, crustacean. criterion - ANSWER requirement on which a judgement or decision is made Critical limit - ANSWER maximum/minimum that must be met at a CCP to prevent, eliminate, or reduce to acceptable level of the hazard preliminary tasks in the development of HACCP plans - ANSWER 1. assemble team 2. describe the food and its distribution. 3. describe intended use and consumers 4. develop a flow diagram 5. verify the flow program 7 HACCP principles - ANSWER 1. conduct hazard analysis 2. determine ccp's 3. establish critical limits 4. establish monitor procedures 5. establish corrective action 6. establish verification actions 7. establish record-keeping and documentation procedures. prerequisite program - ANSWER provide basic environmental and operating conditions that are necessary for the production of safe food examples of prerequisite programs - ANSWER >facilities: location >personnel: hygiene, training >production & equipment >cleaning & sanitation >chemical, pest control >supplier control: COA >consumer complaint management >SSOPs per-requisite program vs. HACCP - ANSWER Pre-Req: >deals indirectly with food safety issues >crosses multiple product lines >failures seldom result in food safety hazards HACCP: >Deals solely with food safety issues >specific to product & line >deviations considered food hazard