HACCP FINAL Questions & Answers (rated A+)

T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - ANSWER TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - ANSWER TRUE T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP - ANSWER TRUE T or F: When writing a monitoring procedure the person who is identified to conduct a monitoring procedure should be identified by personal name instead of by their job title. - ANSWER FALSE T or F: Meat and poultry companies are not required to identify a CCP monitoring frequency in HACCP plans - ANSWER FALSE For a Food Safety Plan, all monitoring and corrective action records must be reviewed within __ working says from the time they are created. - ANSWER 7 Which of the following would NOT be considered a requirement for an on-going verification activity for a USDA FSIS HACCP plan? - ANSWER end product testing For a Food Safety Plan, companies do not need to validate... (3) - ANSWER food allergen preventive controls, supply chain program, sanitation preventive controls A Food Safety Plan must be reanalyzed at least every _____ years. - ANSWER 3 A HACCP Plan must be reanalyzed at least __________. - ANSWER annually, every year There are _______ required components that must be addressed as part of corrective actions for USDA FSIS HACCP plans. - ANSWER 4 For HACCP and Preventive Control plans, potential hazards are evaluated for significance based on two main criteria. Name these two criteria. - ANSWER 1) previous cases (has it happened before) 2) level of danger/harm Name the 4 types of preventive controls AND provide and example of what might be written as a preventive control (or control measure) for each type. - ANSWER Process- water activity measurement after baking a cookie to confirm it is below 0.85 Sanitation- Boil water to clean cans upon receiving to prevent transfer of pathogens