APPLICATION OF HACCP PRINCIPLES
EXAM QUESTIONS AND ANSWERS
Monitoring procedures should state the following: - Answer-Method of monitoring -
How?
Frequency of monitoring - When?
consistency
Responsibility of monitoring and recording - Who?
What will be monitored - What?
Establish Monitoring Procedures for each CCP - Answer-Monitoring is the measurement
or observation taken at a CCP
Demonstrates that identified food safety hazards are being controlled
Monitoring records are used to verify that a HACCP system is being implemented
correctly - documentation
- Element of flexibility - don't need to keep record of boiling water (simple visual check)
Monitoring activities shall be of a numerical value or a visual check
Establish Corrective Action Procedures for each CCP - Answer-Describes what
happens when a measurement or observation is found to be outside the agreed critical
limits.
Purpose of corrective action is to prevent food that may cause harm from reaching the
consumer
Corrective Action should describe the action to be taken: - Answer-In the event that
CCP control is lost
To prevent recurrence of loss of control
Corrective Action procedures should specify : - Answer-What action to be taken?
Who is responsible for the action?
Ex. food handler, manager
Who should be notified?
Establish Verification & Review Procedures - Verification - Answer-- Verification
demonstrates that the HACCp system has been implemented as planned and that food
safety hazards are being controlled
- Verification procedures should be established & implemented to verify the HACCP
system (procedures to define responsibility and frequency of verification)
- Verification activities should be carried out by a person who is not responsible for
monitoring the activities of the food operation
Verification may be carried out by a two step approach whereby - Answer-some of the
activities are verified frequently and
others are verified on a less frequent basis or even annually
EXAM QUESTIONS AND ANSWERS
Monitoring procedures should state the following: - Answer-Method of monitoring -
How?
Frequency of monitoring - When?
consistency
Responsibility of monitoring and recording - Who?
What will be monitored - What?
Establish Monitoring Procedures for each CCP - Answer-Monitoring is the measurement
or observation taken at a CCP
Demonstrates that identified food safety hazards are being controlled
Monitoring records are used to verify that a HACCP system is being implemented
correctly - documentation
- Element of flexibility - don't need to keep record of boiling water (simple visual check)
Monitoring activities shall be of a numerical value or a visual check
Establish Corrective Action Procedures for each CCP - Answer-Describes what
happens when a measurement or observation is found to be outside the agreed critical
limits.
Purpose of corrective action is to prevent food that may cause harm from reaching the
consumer
Corrective Action should describe the action to be taken: - Answer-In the event that
CCP control is lost
To prevent recurrence of loss of control
Corrective Action procedures should specify : - Answer-What action to be taken?
Who is responsible for the action?
Ex. food handler, manager
Who should be notified?
Establish Verification & Review Procedures - Verification - Answer-- Verification
demonstrates that the HACCp system has been implemented as planned and that food
safety hazards are being controlled
- Verification procedures should be established & implemented to verify the HACCP
system (procedures to define responsibility and frequency of verification)
- Verification activities should be carried out by a person who is not responsible for
monitoring the activities of the food operation
Verification may be carried out by a two step approach whereby - Answer-some of the
activities are verified frequently and
others are verified on a less frequent basis or even annually
