HACCP FINAL EXAM QUESTIONS WITH
CORRECT ANSWERS
physical hazards - Answer-hazards most frequently feared by consumer
-commonly identified by consumers
-metal, glass, wood, plastic, bones
chemical hazards - Answer-pesticides, paints, lubricants, cleaners, sanitizers,
mycotoxins, plant toxins, improper use of food additives
-can be naturally present (fungi producing toxins)
-some not intentionally added but can get in (lubricant on joints, wrong concentration
sanitizer)
principle 2 - Answer-determine critical control point
ccp - Answer-a point, step or procedure in a process at which control can be applied to
prevent, eliminate, or reduce a food safety hazard to an acceptable level
-biological, chemical, or a combo
control point - Answer-cp
any point, step, or procedure in a process where loss of control is not likely to result in
an unacceptable health or safety risk but correction is required
specificity of ccp - Answer-product and process specific
use of ccp - Answer-use only for product safety, must be associated with a hazard, must
be able to be controlled, use ccp decision tree to identify, failure requires stopping
process and retaining product for evaluation
principle 3 - Answer-establish critical limits
critical limits - Answer-the max or min value to which biological, chemical, or physical
hazard must be controlled at a ccp to prevent, eliminate, or reduce to an acceptable
level the occurence of the identified food safety hazard
differing of critical limits - Answer-between acceptable and unnacceptable
establishing critical limits - Answer-determine regulatory limits or other scientific base
terms
-if there is no regulatory limits, establish own but use experts and other scientific data to
determine limit
-document sources used to determine critical limits
example of regulatory standards - Answer-pasteurized milk: temp and time must be met
, principle 4 - Answer-establish monitoring procedures
monitoring procedures - Answer--establish CCP monitoring requirements
-establish procedures for using the results to adjust the process and maintain control
-planned sequences of observations or measurements to assess if CCP is under control
and have a record for verification
-take action before critical limit is exceeded
next 3 principles... - Answer-core of hazard
-need to deal with on a daily basis
-need to determine if ccp is still under control
ways to monitor - Answer-continuous monitoring or noncontinuous monitoring
continuous - Answer-use of measuring equipment to continuously monitor ccp
noncontinuous - Answer-visual examination, inspection, random measurement
principel 5 - Answer-establish corrective action
define corrective actions - Answer-establish corrective action to be taken when
monitoring indicates that there is a deviation from an established critical limit
documentation for corrective actions - Answer-record deviation on ccp record
-record reason for holding product
-record derivation on plant derivation hold log
principle 6 - Answer-establish verification procedures
define verificaiton proceudres - Answer-the use of methods, tests or procedures, in
addition to monitoring to validate that the haccp plan is working correctly
verification activities - Answer-plant audits, calibration of instruments, targeted
sampling/testing, microbiological testing
plant audit - Answer-compare actual practice/procedures with what is written in a haccp
plan
-record-reviewing verification
calibration record review - Answer-check dates and methods
-test results of calibration (pass/fail)
targeted sampling and testing - Answer-vendor compliance may be checked by target
sampling when receipt of material is a CCP and purchase specifications are relied on as
critical limits
CORRECT ANSWERS
physical hazards - Answer-hazards most frequently feared by consumer
-commonly identified by consumers
-metal, glass, wood, plastic, bones
chemical hazards - Answer-pesticides, paints, lubricants, cleaners, sanitizers,
mycotoxins, plant toxins, improper use of food additives
-can be naturally present (fungi producing toxins)
-some not intentionally added but can get in (lubricant on joints, wrong concentration
sanitizer)
principle 2 - Answer-determine critical control point
ccp - Answer-a point, step or procedure in a process at which control can be applied to
prevent, eliminate, or reduce a food safety hazard to an acceptable level
-biological, chemical, or a combo
control point - Answer-cp
any point, step, or procedure in a process where loss of control is not likely to result in
an unacceptable health or safety risk but correction is required
specificity of ccp - Answer-product and process specific
use of ccp - Answer-use only for product safety, must be associated with a hazard, must
be able to be controlled, use ccp decision tree to identify, failure requires stopping
process and retaining product for evaluation
principle 3 - Answer-establish critical limits
critical limits - Answer-the max or min value to which biological, chemical, or physical
hazard must be controlled at a ccp to prevent, eliminate, or reduce to an acceptable
level the occurence of the identified food safety hazard
differing of critical limits - Answer-between acceptable and unnacceptable
establishing critical limits - Answer-determine regulatory limits or other scientific base
terms
-if there is no regulatory limits, establish own but use experts and other scientific data to
determine limit
-document sources used to determine critical limits
example of regulatory standards - Answer-pasteurized milk: temp and time must be met
, principle 4 - Answer-establish monitoring procedures
monitoring procedures - Answer--establish CCP monitoring requirements
-establish procedures for using the results to adjust the process and maintain control
-planned sequences of observations or measurements to assess if CCP is under control
and have a record for verification
-take action before critical limit is exceeded
next 3 principles... - Answer-core of hazard
-need to deal with on a daily basis
-need to determine if ccp is still under control
ways to monitor - Answer-continuous monitoring or noncontinuous monitoring
continuous - Answer-use of measuring equipment to continuously monitor ccp
noncontinuous - Answer-visual examination, inspection, random measurement
principel 5 - Answer-establish corrective action
define corrective actions - Answer-establish corrective action to be taken when
monitoring indicates that there is a deviation from an established critical limit
documentation for corrective actions - Answer-record deviation on ccp record
-record reason for holding product
-record derivation on plant derivation hold log
principle 6 - Answer-establish verification procedures
define verificaiton proceudres - Answer-the use of methods, tests or procedures, in
addition to monitoring to validate that the haccp plan is working correctly
verification activities - Answer-plant audits, calibration of instruments, targeted
sampling/testing, microbiological testing
plant audit - Answer-compare actual practice/procedures with what is written in a haccp
plan
-record-reviewing verification
calibration record review - Answer-check dates and methods
-test results of calibration (pass/fail)
targeted sampling and testing - Answer-vendor compliance may be checked by target
sampling when receipt of material is a CCP and purchase specifications are relied on as
critical limits
