HACCP Training Questions with correct answers

HACCP Training Questions with correct answers Seven Principles of HACCP - Answer-1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - Answer-We Deliver Brands that Consumers can Trust and Value HACCP - Answer-Hazard Analysis Critical Control Point HACCP - Answer-A system to identify hazards and a means to document the hazard. 3 steps to Allergen Control - Answer-1. Label to formula match 2. Allergen clean with triple inspection 3. Separation of equipment, buckets and tools A Element of the Food Safety Modernization Act - Answer-Preventative controls and Hazard Analysis A Element of the Food Safety Modernization Act - Answer-Inspection and Compliance A Element of the Food Safety Modernization Act - Answer-Imported Food safety A Element of the Food Safety Modernization Act - Answer-Response A Element of the Food Safety Modernization Act - Answer-Enhanced Partnership Signed the Food Safety Modernization Act into effect - Answer-Obama FSSC - Answer-Food Safety System Certification General Mills Food Defense Program requirements - Answer-self assessment Training Team of QRO, HR, Security and facility managers Site Plan Communication Food Safety Hazard - Answer-Any biological, physical, or chemical property that may cause a food to be unsafe for human consumption. CCP - Answer-Critical Control Point CCP - Answer-A point, step or procedure at which control can be applied and significant food-safety hazard can be prevented, eliminated or reduced to acceptable levels. first step to developing a HACCP plan - Answer-Conduct Hazard Analysis product zone - Answer-The area directly above exposed raw material, intermediate or unwrapped food product, and/or food contact equipment surfaces. Two environmental sources General mills Environmental Program targets - Answer-Salmonella and Listeria GMP - Answer-Good Manufacturing Practices GMP - Answer-Part of the Code of Federal Regulations and are mandatory for food production facilities Red bristle - Answer-the approved color bristle for raw milk food contact White bristle - Answer-the approved color bristle for food contact approved for food contact surfaces - Answer-white clear