HACCP Training Questions & Answers (rated A+)

Seven Principles of HACCP - ANSWER 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - ANSWER We Deliver Brands that Consumers can Trust and Value HACCP - ANSWER Hazard Analysis Critical Control Point HACCP - ANSWER A system to identify hazards and a means to document the hazard. 3 steps to Allergen Control - ANSWER 1. Label to formula match 2. Allergen clean with triple inspection 3. Separation of equipment, buckets and tools A Element of the Food Safety Modernization Act - ANSWER Preventative controls and Hazard Analysis A Element of the Food Safety Modernization Act - ANSWER Inspection and Compliance A Element of the Food Safety Modernization Act - ANSWER Imported Food safety A Element of the Food Safety Modernization Act - ANSWER Response A Element of the Food Safety Modernization Act - ANSWER Enhanced Partnership Signed the Food Safety Modernization Act into effect - ANSWER Obama FSSC - ANSWER Food Safety System Certification General Mills Food Defense Program requirements - ANSWER self assessment Training Team of QRO, HR, Security and facility managers Site Plan Communication Food Safety Hazard - ANSWER Any biological, physical, or chemical property that may cause a food to be unsafe for human consumption. CCP - ANSWER Critical Control Point CCP - ANSWER A point, step or procedure at which control can be applied and significant food-safety hazard can be prevented, eliminated or reduced to acceptable levels. first step to developing a HACCP plan - ANSWER Conduct Hazard Analysis product zone - ANSWER The area directly above exposed raw material, intermediate or unwrapped food product, and/or food contact equipment surfaces.