- Study guides, Class notes & Summaries

Haccp Individual Presentation Questions (Part 1) Qns And Ans

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13 pages

Written in 2024/2025

Grade A+

Constantina

Which of the following are advantages of HACCP Software? a. They are always inexpensive b. Easy accessibility to records c. Real-time alerts of non-compliance d. Reduced development time of HACCP plans e. b, c, & d - ANS e. b, c, & d Which of the following does NOT describe cloud-based HACCP software, as compared to conventional HACCP software? a. It can be operated remotely b. Information is less secure c. It allows for data sharing d. It can synthesize inter-departmenta...

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13 pages

Written in 2024/2025

Grade A+

DocLaura

HARPC - Answer Hazard analysis and Risk Based Preventive Controls The ultimate goal of managers under FSMA should be to - Answer create a culture of preventive food safety that is well documented, audit-ready and sustainable Risk Factors - Answer Severity of illness, probability of occurrence in abscence of preventive controls Effect of formulation, processing, facilit,equipment, ingredients and intended use Eval of invironmental pathogens for RTE foods exposed to environmen...

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8 pages

Written in 2024/2025

Grade A+

TestSolver9

What is required on a food label? - Answer name of the food, net quantity of contents, ingredient list, nutrition labeling, and optional health claims what food are labeling optional - Answer raw fruits, vegetables, and fish Who regulates food labeling on packaged foods - Answer FDA Who regulates food labeling on meat, poultry, and some eggs - Answer FSIS (USDA) Who is responsible for ensuring that foods produced domestically and imported are properly labeled? - Answer ...

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7 pages

Written in 2024/2025

Grade A+

TestSolver9

HACCP is a ________________ system, food safety program, ____________ approach, and applicable to any food pr0cessing facility - Answer comprehensive, systematic Purpose of HACCP - Answer produce safest food possible and prove that food was produced safely How does HACCP work? - Answer Identify hazards, establish controls and monitor controls Who came up with HACCP? - Answer 1960s - concept pioneered by Pillsbury company, US Army and NASA 1973 - FDA process regulations for ...

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4 pages

Written in 2024/2025

Grade A+

TestSolver9

HACCP is.. - Answer a systematic, science based process control system for food safety that serves as the basic structure of a preventative system for the production of food products that are safe to consume. USDA FSIS - Answer United States Department of Agriculture Food Safety and Inspection Service NACMCF - Answer National Advisory Committee of Microbiological Control of Food 1988 meetings encouraged the adoption of HACCP Expert scientific advisory panel to the Secretarie...

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5 pages

Written in 2024/2025

Grade A+

TestSolver9

When are preventive controls for allergens required - Answer when cross contamination has been identified and when product contains allergen ingredients When are preventive controls for sanitation required - Answer for environmental controls for RTE foods that are exposed after processing & before pkg.,when cross contamination has been identified, when unitentional contamination of allergens is a concern HACCP evolved from - Answer Modes of Failure concept (1959), army natick labs...

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15 pages

Written in 2024/2025

Grade A+

TestSolver9

SSOPs are issued by the FDA and can be found in - Answer 21 CFR SSOPs are issued by the USDA and can be found in - Answer 9 CFR GMPs are mandated by the USDA FSIS as a - Answer pre-requisite program HACCP is a preventive system that addresses - Answer food safety To date, FDA regulations have mandated GMPs only for seafood and juice products. - Answer FALSE Botulinum toxin can be destroyed by heat (e.g., boiling foR - Answer 10 MIN A low acid canned food can b...

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8 pages

Written in 2024/2025

Grade A+

TestSolver9

What is HACCP? - Answer *Hazard Analysis Critical Control Point* - A Food safety program with a systematic approach. The purpose is to produce the safest food possible. It defines hazards and eliminates them with monitoring and control. Know the brief history of HACCP. *1960s* - Answer Pillsbury Company, US Army, and Nasa started the program to avoid FB illnesses in astronauts. Food must be 100% safe. Know the brief history of HACCP *1973* - Answer The FDA processed regulations f...

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4 pages

Written in 2024/2025

Grade A+

TestSolver9

Which of the following are advantages of HACCP Software? a. They are always inexpensive b. Easy accessibility to records c. Real-time alerts of non-compliance d. Reduced development time of HACCP plans e. b, c, & d - Answer e. b, c, & d Which of the following does NOT describe cloud-based HACCP software, as compared to conventional HACCP software? a. It can be operated remotely b. Information is less secure c. It allows for data sharing d. It can synthesize inter-departmental ...

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19 pages

Written in 2024/2025

Grade A+

TestSolver9

What will be monitored? How does the critical limit relate to the monitoring activity? - Answer Control Measure at each CCP CL and monitoring limit activity must match What is the NACMCF description of monitoring? - Answer a planned sequence of observations or measurements to assess whether a CCP is under control in order to produce an accurate record for verification What causes a corrective action and why? - Answer a deviation = actual / potential hazard How will each ...

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16 pages

Written in 2024/2025

Grade A+

TestSolver9

Hazard Analysis Critical Control Points (HACCP) - Answer • recommended as the best method for ensuring food safety and has been used for many years to monitor and protect food from contamination. HACCP key concept - Answer system helps food managers identify and control potential problems BEFORE they happen. HACCP method: - Answer follows the flow of food to identify and prevent problems. - The greatest amount of attention is placed on food and how it is handled during storage,...

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5 pages

Written in 2024/2025

Grade A+

TestSolver9

HACCP - Answer Preventative approach to food safety by identification of potential food safety hazard HACCP mandatory for? - Answer USDA: meat, poultry FDA: juice, seafood HACCP starts with hazard analysis of? - Answer - critical control points identified - limits set - monitoring - records kept to verify HACCP Principles - Answer 1. Asses the hazards 2. Identify CCP's 3. Establish limits at each CCP 4. Monitor CCP's 5. Take corrective action 6. Documentation...

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4 pages

Written in 2024/2025

Grade A+

TestSolver9

HACCP/ HARPC EXAM QUESTIONS WITH SOLVED ANSWERS List the 5 preliminary steps to HACCP as described by the USDA/FSIS ️️1. Assemble HACCP team 2. Describe the food and its distribution 3. Describe the intended use and consumers of the food 4. Develop a flow diagram that describes the process 5. Verify the flow diagram FIRST PRELIMINARY STEP TO HACCP ️️ASSEMBLE HACCP TEAM 2ND PRELIM STEP TO HACCP ️️DESCRIBE FOOD AND DISTRIBUTION 3RD PRELIM STEP TO HACCP ️️DESCRIBE INTEND...

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8 pages

Written in 2024/2025

Grade A+

BrainSpark

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - ANS C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - ANS True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - ANS D A bacteria that can cause human illness is called A) Pathogen B) Parasite C) Col...

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5 pages

Written in 2024/2025

Grade A+

DocLaura

What is Required/Regulated on a Food Label? - ANS •Name of the Food •Net Quantity of Contents •Ingredients List •Nutrition Labeling •Health Claims (optional) •Labeling for the following is voluntary: - ANS -Raw fruits -Raw vegetables -Fish Food Labeling Regulatory Agencies - ANS •FDA -Most packaged foods. •FSIS (USDA) -Meat, poultry, some eggs. Food Labeling - FDA - ANS •The FDA is responsible for ensuring that foods produced...

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11 pages

Written in 2024/2025

Grade A+

DocLaura

What is required/regulated on a food label? - ANS -Name of food -Net Quantity of Contents -Ingredients -Nutrients Labeling -Health Claims (optional) Food Labeling is Required For - ANS -Bread -Cereal -Canned Foods -Frozen Foods -Snacks -Desserts -Drinks -Etc Labeling is Voluntary for: - ANS -Raw fruits -Raw veggies -Fish FDA regulates - ANS -Most packaged foods (Food, Drugs and Cosmetics Act) -Responsible that foods are properly labeled -E...

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13 pages

Written in 2024/2025

Grade A+

DocLaura

HACCP - ANS Hazard Analysis Critical Control Point 1973 - ANS FDA regulates low acid canned food 1995 - ANS HACCP for seafood industry 1998 - ANS HACCP for meat and poultry industry 1999 - ANS L. m. contam. in RTE products; FSIS (food safety inspection services) 2001 - ANS HACCP for juice industry, voluntary for dairy 2003 - ANS Interim Final Rule- control LM in RTE meat and poulty HARPC - ANS Hazard Analysis an...

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2 pages

Written in 2024/2025

Grade A+

DocLaura

control point - ANS any step at which biologic, chemical, or physical factors can be controlled critical control point - ANS step at which control can be applied and is essential to prevent or eliminate a for safety hazard or to reduce ti to an acceptable level critical limit - ANS max/min value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level HACCP - ANS systematic ...

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8 pages

Written in 2024/2025

Grade A+

DocLaura

what does HACCP stand for - ANS Hazard Analysis and Critical Control Point what is HACCP - ANS -a management system focused on the prevention of problems in order to assure the production of food products that are safe -application of technical and scientific principles to food product from product/harvest through consumption where can HACCP be applied in - ANS -applicable to all phases of food production -basic agriculture, food preparation and handling, food pr...

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19 pages

Written in 2024/2025

Grade A+

DocLaura

What is HACCP? - ANS *Hazard Analysis Critical Control Point* - A Food safety program with a systematic approach. The purpose is to produce the safest food possible. It defines hazards and eliminates them with monitoring and control. Know the brief history of HACCP. *1960s* - ANS Pillsbury Company, US Army, and Nasa started the program to avoid FB illnesses in astronauts. Food must be 100% safe. Know the brief history of HACCP *1973* - ANS The FDA processed regulat...

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3 pages

Written in 2024/2025

Grade A+

DocLaura