HACCP Test Questions & Answers (rated A+)

What is NOT necessary in a food product flow diagram - ANSWER Where HACCP record are required in the process What is a common means to control physical hazards in liquid food products is the use of - ANSWER Screens In HACCP systems, a hazard analysis considers - ANSWER Food safety only True/False. Concerning critical points. They require end-product testing so they should be limited to one or two per process - ANSWER False What is an example of critical control point that can prevent a hazard from occurring - ANSWER Acidification of a food such as pickles prior to commercial canning. Generic food safety controls that are applied in all types of food operations to maintain a hygienic environment are - ANSWER Prerequisite programs True/False. Critical limits are determined only after identifying critical control points - ANSWER True To be effective, critical limits must be - ANSWER in place and operational, measurable and/or observable Critical limits established to control physical hazards should - ANSWER consider the potential of these hazards to cause injury based on their size, hardness or sharpness In HACCP systems, operating limits are commonly use - ANSWER To compensate for expected variation in operation of processing equipment so that critical limits are not exceeded. In HACCP, the act of conducting a planned sequence of observation or measurements of control parameters to access whether a CCP is under control is - ANSWER Monitering What are the points that need to be addressed by a well designed monitering procedure under HACCP? - ANSWER How, what, when True/False. The monitoring procedure should define when monitoring will take place and the frequency. - ANSWER True What ar