HACCP Exam 1 Questions and Answers

HACCP Exam 1 Questions and Answers who was NOT involved in the creation of HACCP -NAS -NACMCF -NASA -Committee of food hygiene - None of the above - Answer ️️ --Committee of food hygiene NAS- national academy of science NASA - national aeronautics and space adminstration reasons for determining a potential hazard is not reasonably likely to occur include -it does not occur even without control -occurs at levels that will not cause injury or illness - equipment design -prerequisites programs -all of the above - Answer ️️ --all by applying the questions in the decisions tree prior to the completion pf the hazard analysis will lead to -too many ccps being identified -too few ccps being identified -an incomplete record -a faster HACCP plan implementation - Answer ️️ --too many ccps being identified What does HACCP stand for , who developed it and why? - Answer ️️ -Hazard analysis and critical control point Developed by scientists and engineering by The Pillbury Company, NASA, US army natick. Create quality and food safety products for space programs What does CFR stand for? - Answer ️️ -- code of federal regulation where in the CFR will you find cGMP requirememts - Answer ️️ -21 CFR 117 True/False. 21 CFR 117 contains the current good manufacturing practice - Answer ️️ -T True/False. 21 CFR and 9 CFR contain no regulatory requirements related to monitoring - Answer ️️ -F True/False. The primary focus of HACCP is to create a sanitary production environment - Answer ️️ -T True/False. histamine is a chemical hazard associated with seafood - Answer ️️ - T True/False. all chemical used during sanitation and maintenance programs should meet appropriate regulatory requirements - Answer ️️ -T True/False. HACCP addresses all physical contaminants including those objects that will NOT cause injuries or illness - Answer ️️ -F True/False. Poor employee practices are responsible for most of physical contaminants entering product during production - Answer ️️ -T True/False. all employee must receive training in areas that pertain to their jobs - Answer ️️ -T True/False. FDA and USDA/FSIS agree that HACCP should focus only on food safety hazard - Answer ️️ -F which regulation contains rules for juice HACCP. - 21 CFR 123 -21 CFR 113 - 21 CFR 120 -21 CFR 114 - Answer ️️ -C: - 21 CFR 12