CHAPTER 4 – HACCP EXAM
QUESTIONS AND ANSWER
Documentation - Answer-- written HACCP plan required to identify all CCPs and CCLs
- record keeping system designed
- logs kept regarding monitoring of CCLs
- files of logs kept for documentation purposes and investigative purposes
Verification - Answer-Internal
- HACCP team verifies CCPs and CCLs
External
- Health department inspections
- FDA/USDA Inspections
- CDC responds to foodborne illness incidents
CCP flow chart - Answer-Process - hazard - critical control point - standard - monitoring
method - action to take if standard not met
CCPs: storage - Answer-No food stored directly on floor
Thermometers
First in first out rule (FIFO)
Personnel management and training programs - Answer-- food manager certificate
- servsafe
- food handling training
- handwashing
Establish limits at each CCP: Time CCL - Answer-- cooked potentially hazardous food
shall be cooled
Two hour rule - actual time out
Four hour rule - cumulative time out
Establish time limits at each CCP: pH CCL - Answer-4.6 - 7.5
Monitor CCPs - Answer-- tracking system so loss of control is recognized and corrective
action taken
- indicates corrective action must be taken
- written documentation for verification of the HACCP plan
Take corrective action - Answer-- determine if incident occurred
- take corrective action once it is found
- record action taken to fix
HARPC - Answer-Newer guideline
, - Hazard Analysis and Risk based Preventative Controls
- global set of required guidelines
- 8th step basically to HACCP
What are pre-requisite programs? - Answer-Prerequisite Programs (PRPs) provide a
hygienic foundation for the HACCP system by enabling environmental conditions that
are favorable for the production of safe food.
In order to develop effective PRPs, personnel must have knowledge and experience of
current best practice in food hygiene management, as well as an appreciation of the key
issues to be managed in their operation, for example, likely pest issues or constraints
from building fabric
why is end-product testing unfavourable, and why is it more important to maintain
PRPs? - Answer-End product testing is:
- not reliable
- costly
- waste of food
- cost of analysis
- time consuming
Better to prevent incidents through proper PRPs!
What are the 7 principles of PRPs? - Answer-the essential characteristics of PRPs are
laid out under the following headings for application to food businesses:
● Design and Facilities;
● Control of Operation;
● Maintenance and Sanitation;
● Personal Hygiene;
● Transportation;
● Product Information and Consumer Awareness;
● Training.
what are the responsibilities of the Food Safety Management on a country/international
vs operation level? - Answer-country/international:
- policy - standards
operation:
- HACCP - GMP (good manufacturing practices)/PRP
What are the 3 elements of the modern-day food safety management system (FSMS)? -
Answer-1) HACCP = Hazard analysis and confirmation of safe product design and
effective critical control points in the process.
2) PRPs = Particularly those environmental hygiene measures that control sources and
vectors of contamination. This requires hazard analysis skills.
3) Organizational culture = More than management responsibility, this is how ALL
employees think and behave
what is HACCP's role, with regard to PRPs and GMP? - Answer-normally, foods
produced with PRP are safe.
QUESTIONS AND ANSWER
Documentation - Answer-- written HACCP plan required to identify all CCPs and CCLs
- record keeping system designed
- logs kept regarding monitoring of CCLs
- files of logs kept for documentation purposes and investigative purposes
Verification - Answer-Internal
- HACCP team verifies CCPs and CCLs
External
- Health department inspections
- FDA/USDA Inspections
- CDC responds to foodborne illness incidents
CCP flow chart - Answer-Process - hazard - critical control point - standard - monitoring
method - action to take if standard not met
CCPs: storage - Answer-No food stored directly on floor
Thermometers
First in first out rule (FIFO)
Personnel management and training programs - Answer-- food manager certificate
- servsafe
- food handling training
- handwashing
Establish limits at each CCP: Time CCL - Answer-- cooked potentially hazardous food
shall be cooled
Two hour rule - actual time out
Four hour rule - cumulative time out
Establish time limits at each CCP: pH CCL - Answer-4.6 - 7.5
Monitor CCPs - Answer-- tracking system so loss of control is recognized and corrective
action taken
- indicates corrective action must be taken
- written documentation for verification of the HACCP plan
Take corrective action - Answer-- determine if incident occurred
- take corrective action once it is found
- record action taken to fix
HARPC - Answer-Newer guideline
, - Hazard Analysis and Risk based Preventative Controls
- global set of required guidelines
- 8th step basically to HACCP
What are pre-requisite programs? - Answer-Prerequisite Programs (PRPs) provide a
hygienic foundation for the HACCP system by enabling environmental conditions that
are favorable for the production of safe food.
In order to develop effective PRPs, personnel must have knowledge and experience of
current best practice in food hygiene management, as well as an appreciation of the key
issues to be managed in their operation, for example, likely pest issues or constraints
from building fabric
why is end-product testing unfavourable, and why is it more important to maintain
PRPs? - Answer-End product testing is:
- not reliable
- costly
- waste of food
- cost of analysis
- time consuming
Better to prevent incidents through proper PRPs!
What are the 7 principles of PRPs? - Answer-the essential characteristics of PRPs are
laid out under the following headings for application to food businesses:
● Design and Facilities;
● Control of Operation;
● Maintenance and Sanitation;
● Personal Hygiene;
● Transportation;
● Product Information and Consumer Awareness;
● Training.
what are the responsibilities of the Food Safety Management on a country/international
vs operation level? - Answer-country/international:
- policy - standards
operation:
- HACCP - GMP (good manufacturing practices)/PRP
What are the 3 elements of the modern-day food safety management system (FSMS)? -
Answer-1) HACCP = Hazard analysis and confirmation of safe product design and
effective critical control points in the process.
2) PRPs = Particularly those environmental hygiene measures that control sources and
vectors of contamination. This requires hazard analysis skills.
3) Organizational culture = More than management responsibility, this is how ALL
employees think and behave
what is HACCP's role, with regard to PRPs and GMP? - Answer-normally, foods
produced with PRP are safe.
