HACCP PRACTICE EXAM QUESTIONS
WITH COMPLETE SOLUTIONS
NASA's two concerns about space food: - Answer-1) *Crumbs and water droplets* in
zero gravity with
electrical equipment (Bite-sized foods and edible coatings to hold foods, Special
packaging to minimize exposure of foods)
2) *Microbiological safety*: foods are free from pathogens, parasites and biological
toxins
U.S. Army Natick Laboratories: "Modes of Failure Concept" - Answer-- Predict *what
might go wrong* (a hazard), how, when, and where
- *Select points* in the process (critical control points) - an increased probability of a
food safety problem if the process is out of control.
Meat (HACCP definition) - Answer-Defined in 9 CFR 301.2 as the part of the muscle of
any cattle, sheep, swine, or goats which is skeletal
Poultry (HACCP definition) - Answer-Defined in 9 CFR 381.1 as any domesticated bird
(chickens, turkeys, ducks, geese, guineas, ratites, or squabs, also termed young
pigeons from one to about thirty days of age), whether live or dead.
Egg Product (HACCP definition) - Answer-Defined in 9 CFR 590.5 as any dried, frozen,
or liquid eggs, with or without added ingredients...
In 1959 *Pillsbury* worked with US Army to create... - Answer-space foods for NASA
(the manned space program)
The original HACCP system - Answer-1971 National Conference on *Food Protection*
in Denver: *HACCP was first presented* to an audience beyond NASA
3 principles of the original HACCP system - Answer-1. *Identify and assess hazards*
potential hazards throughout growing, harvesting, and processing
2. *Determine critical control points* (CCPs) to control any identified hazard
3. *Establish systems to monitor* all identified CCPs
Botulism Outbreak - Answer-1971 - A deadly outbreak of botulism linked to Bon Vivant's
cold potato soup (Westchester, New York).
*New York man had died* and his wife has become seriously ill from botulism
Clostridium botulinum symptoms - Answer-food poisoning; weakness, trouble seeing,
feeling tired, trouble speaking, weakness of the arms, chest muscles, and legs
,Botulism Outbreak in NY, causes & outcomes - Answer--Had *not had an inspector* in
the Bon Vivant Plant in 4 years.
-Bon Vivant soups *undercooked* and not much in the way of record keeping.
-Filed for bankruptcy in a month
Early Uses of HACCP - Answer-- 1973 - *Training of FDA inspectors* in the element of
HACCP and *instituted HACCP inspections* of food plants
- Numerous *conferences and sessions* on HACCP including symposium at IFT 1974
- 1970's - *Low acid canning* was first to have the concept of HACCP under FDA.
- Late 1970's and 1985 - Decreased interest except for a few large companies
(Pillsbury, del Monte).
- On its own, *Pillsbury implemented HACCP* at all its facilities by 1974
Under FDA, HACCP came to... - Answer-*juice and seafood*
Industry concerns of HACCP - Answer-- HACCP as a *required regulation* to be widely
utilized
- Regulatory *access to company records*
National Advisory Committee on Microbiological Criteria for Foods (NACMCF) -
Answer-- First meeting in 1988
- *Scientific advisory committee* to the Secretaries of Agriculture, Commerce, Defense
and Health & Human Services
- *encourage adaption* of the HACCP approach to food safety
NACMCF in november 1989: - Answer-- Created *seven principles of HACCP*
- Endorsed the use of HACCP by industry and regulators
- Provided a HACCP plan development guide for specific foods.
Jack in the Box outbreak - Answer-1993: *Hamburgers contaminated with E. coli*
O157:H7 infected over 700 people, killing 4 children and leaving over 100 with
permanent kidney and brain damage
Jack in the Box outbreak cause - Answer-Believed to be caused by *meat being
contaminated by fecal material* on the harvest floor
Jack in the Box outbreak outcome - Answer-*Jumpstarted the implementation of
HACCP* principles in the ground beef industry
first application of HACCP: ground beef - Answer-*McDonald* Corporation's ground
beef patty producers worked with *Colorado State University* to develop and teach a
HACCP plan to beef packers
Top CCPs addressed by McDonalds & CSU - Answer--Skinning
-Eviscerating
-Final Washing
,-Chilling and Fabricating
-Storing and Distribution
1996: Final Rule announced by FSIS-USDA - Answer-*list four essential elements* to
reduce the contamination of meat & poultry and the risk of
foodborne illness
four essential elements listed: - Answer-1. Plant's use of Sanitation Standard Operating
Procedures (*SSOPs*)
2. *Adopt HACCP* as a system of process controls to
limit food safety hazards
3. *Meet Pathogen Reduction Performance* Standards set by FSIS-USDA
4. Conduct *tests for Generic E. coli* to verify the plant's control system prevents fecal
contamination
February 2016, The USDA - FSIS has announced new pathogen reduction performance
standards for... - Answer-*Salmonella and Campylobacter in ground chicken and turkey
products, plus raw chicken breasts, legs and wings*
Performance standards for whole chickens have been in place since... - Answer-1996
NACMCF also altered... - Answer-Inspector's roles in the plant too
inspectors went from being a command & control regulator to... - Answer-a Performance
Standard Monitor
inspectors jobs: - Answer-- *Ensure SSOP and HACCP plans* are within regulatory
requirements
- *Verify plants* follow SSOP, HACCP, and micro testing procedures correctly
- *Write up* Non-compliance Records (NRs) to document deviations from regulation
- *Take needed action* when a plant is non complying with regulation requirements
______ known agents of foodborne disease - Answer-31
_____ million illnesses - Answer-9.4
__________ hospitalizations due to foodborne illness - Answer-55,961
_________ deaths due to foodborne illness - Answer-1,351
HACCP as a management system: - Answer-management system (*prevention of
hazards*) to ensure the production of safe food products
HACCP as a combined system: - Answer-combined system of *science and technology*
to produce safe food products
, the idea of HACCP is to cover all types of food safety hazards (biological, physical,
and/or chemical) - whether they are... - Answer-naturally occurring in the food or
present in the surrounding environment
Principles of HACCP can be applied to... - Answer-*all phases of food production*, from
basic agriculture to food preparation and/or processing
*seven principles of HACCP* - Answer-1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring procedures
5. Establish Corrective Actions
6. Establish Verification procedures
7. Establish Record-Keeping and Documentation procedures
Codex Alimentarius Committee on Food Hygiene - Answer-- A committee of the United
Nations WHO/FAO Codex Alimentarius Commission
- *Develop HACCP guidelines for international trade*
- Work closely with NACMCF to define and refine HACCP principles and guidelines
Definition of HACCP - Answer-Systematic approach to the identification, evaluation and
control of *food safety hazards*
HACCP Plan: - Answer-The *written document* that delineates the procedures to be
followed
HACCP System or Program: - Answer-The *result* of implementing the HACCP Plan
HACCP is Based on *common-sense* application of _____________ and
____________ principles to the production process from "farm-to-fork" - Answer-
technical and scientific
Focused solely on _____________- not product quality - Answer-*HAZARDS*
Based on _______________ rather than inspection - Answer-PREVENTION
A single HACCP plan can be established for ... - Answer-a *single product* that passes
through multiple processing categories
FSIS specially required that establishments develop HACCP plans that fall into the
*nine processing categories*: - Answer-1. slaughter - all species
2. Raw product - ground
3. Raw product - not ground
4. Thermally processed - commercially sterile
5. Not heat treated - shelf stable
6. Heat treated - shelf stable
WITH COMPLETE SOLUTIONS
NASA's two concerns about space food: - Answer-1) *Crumbs and water droplets* in
zero gravity with
electrical equipment (Bite-sized foods and edible coatings to hold foods, Special
packaging to minimize exposure of foods)
2) *Microbiological safety*: foods are free from pathogens, parasites and biological
toxins
U.S. Army Natick Laboratories: "Modes of Failure Concept" - Answer-- Predict *what
might go wrong* (a hazard), how, when, and where
- *Select points* in the process (critical control points) - an increased probability of a
food safety problem if the process is out of control.
Meat (HACCP definition) - Answer-Defined in 9 CFR 301.2 as the part of the muscle of
any cattle, sheep, swine, or goats which is skeletal
Poultry (HACCP definition) - Answer-Defined in 9 CFR 381.1 as any domesticated bird
(chickens, turkeys, ducks, geese, guineas, ratites, or squabs, also termed young
pigeons from one to about thirty days of age), whether live or dead.
Egg Product (HACCP definition) - Answer-Defined in 9 CFR 590.5 as any dried, frozen,
or liquid eggs, with or without added ingredients...
In 1959 *Pillsbury* worked with US Army to create... - Answer-space foods for NASA
(the manned space program)
The original HACCP system - Answer-1971 National Conference on *Food Protection*
in Denver: *HACCP was first presented* to an audience beyond NASA
3 principles of the original HACCP system - Answer-1. *Identify and assess hazards*
potential hazards throughout growing, harvesting, and processing
2. *Determine critical control points* (CCPs) to control any identified hazard
3. *Establish systems to monitor* all identified CCPs
Botulism Outbreak - Answer-1971 - A deadly outbreak of botulism linked to Bon Vivant's
cold potato soup (Westchester, New York).
*New York man had died* and his wife has become seriously ill from botulism
Clostridium botulinum symptoms - Answer-food poisoning; weakness, trouble seeing,
feeling tired, trouble speaking, weakness of the arms, chest muscles, and legs
,Botulism Outbreak in NY, causes & outcomes - Answer--Had *not had an inspector* in
the Bon Vivant Plant in 4 years.
-Bon Vivant soups *undercooked* and not much in the way of record keeping.
-Filed for bankruptcy in a month
Early Uses of HACCP - Answer-- 1973 - *Training of FDA inspectors* in the element of
HACCP and *instituted HACCP inspections* of food plants
- Numerous *conferences and sessions* on HACCP including symposium at IFT 1974
- 1970's - *Low acid canning* was first to have the concept of HACCP under FDA.
- Late 1970's and 1985 - Decreased interest except for a few large companies
(Pillsbury, del Monte).
- On its own, *Pillsbury implemented HACCP* at all its facilities by 1974
Under FDA, HACCP came to... - Answer-*juice and seafood*
Industry concerns of HACCP - Answer-- HACCP as a *required regulation* to be widely
utilized
- Regulatory *access to company records*
National Advisory Committee on Microbiological Criteria for Foods (NACMCF) -
Answer-- First meeting in 1988
- *Scientific advisory committee* to the Secretaries of Agriculture, Commerce, Defense
and Health & Human Services
- *encourage adaption* of the HACCP approach to food safety
NACMCF in november 1989: - Answer-- Created *seven principles of HACCP*
- Endorsed the use of HACCP by industry and regulators
- Provided a HACCP plan development guide for specific foods.
Jack in the Box outbreak - Answer-1993: *Hamburgers contaminated with E. coli*
O157:H7 infected over 700 people, killing 4 children and leaving over 100 with
permanent kidney and brain damage
Jack in the Box outbreak cause - Answer-Believed to be caused by *meat being
contaminated by fecal material* on the harvest floor
Jack in the Box outbreak outcome - Answer-*Jumpstarted the implementation of
HACCP* principles in the ground beef industry
first application of HACCP: ground beef - Answer-*McDonald* Corporation's ground
beef patty producers worked with *Colorado State University* to develop and teach a
HACCP plan to beef packers
Top CCPs addressed by McDonalds & CSU - Answer--Skinning
-Eviscerating
-Final Washing
,-Chilling and Fabricating
-Storing and Distribution
1996: Final Rule announced by FSIS-USDA - Answer-*list four essential elements* to
reduce the contamination of meat & poultry and the risk of
foodborne illness
four essential elements listed: - Answer-1. Plant's use of Sanitation Standard Operating
Procedures (*SSOPs*)
2. *Adopt HACCP* as a system of process controls to
limit food safety hazards
3. *Meet Pathogen Reduction Performance* Standards set by FSIS-USDA
4. Conduct *tests for Generic E. coli* to verify the plant's control system prevents fecal
contamination
February 2016, The USDA - FSIS has announced new pathogen reduction performance
standards for... - Answer-*Salmonella and Campylobacter in ground chicken and turkey
products, plus raw chicken breasts, legs and wings*
Performance standards for whole chickens have been in place since... - Answer-1996
NACMCF also altered... - Answer-Inspector's roles in the plant too
inspectors went from being a command & control regulator to... - Answer-a Performance
Standard Monitor
inspectors jobs: - Answer-- *Ensure SSOP and HACCP plans* are within regulatory
requirements
- *Verify plants* follow SSOP, HACCP, and micro testing procedures correctly
- *Write up* Non-compliance Records (NRs) to document deviations from regulation
- *Take needed action* when a plant is non complying with regulation requirements
______ known agents of foodborne disease - Answer-31
_____ million illnesses - Answer-9.4
__________ hospitalizations due to foodborne illness - Answer-55,961
_________ deaths due to foodborne illness - Answer-1,351
HACCP as a management system: - Answer-management system (*prevention of
hazards*) to ensure the production of safe food products
HACCP as a combined system: - Answer-combined system of *science and technology*
to produce safe food products
, the idea of HACCP is to cover all types of food safety hazards (biological, physical,
and/or chemical) - whether they are... - Answer-naturally occurring in the food or
present in the surrounding environment
Principles of HACCP can be applied to... - Answer-*all phases of food production*, from
basic agriculture to food preparation and/or processing
*seven principles of HACCP* - Answer-1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring procedures
5. Establish Corrective Actions
6. Establish Verification procedures
7. Establish Record-Keeping and Documentation procedures
Codex Alimentarius Committee on Food Hygiene - Answer-- A committee of the United
Nations WHO/FAO Codex Alimentarius Commission
- *Develop HACCP guidelines for international trade*
- Work closely with NACMCF to define and refine HACCP principles and guidelines
Definition of HACCP - Answer-Systematic approach to the identification, evaluation and
control of *food safety hazards*
HACCP Plan: - Answer-The *written document* that delineates the procedures to be
followed
HACCP System or Program: - Answer-The *result* of implementing the HACCP Plan
HACCP is Based on *common-sense* application of _____________ and
____________ principles to the production process from "farm-to-fork" - Answer-
technical and scientific
Focused solely on _____________- not product quality - Answer-*HAZARDS*
Based on _______________ rather than inspection - Answer-PREVENTION
A single HACCP plan can be established for ... - Answer-a *single product* that passes
through multiple processing categories
FSIS specially required that establishments develop HACCP plans that fall into the
*nine processing categories*: - Answer-1. slaughter - all species
2. Raw product - ground
3. Raw product - not ground
4. Thermally processed - commercially sterile
5. Not heat treated - shelf stable
6. Heat treated - shelf stable
