HACCP Principles Exam Questions and Answers

HACCP Principles Exam Questions and Answers Hazard Analysis Critical Control Point (HACCP) - Answer-A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation. HACCP Principles - Answer-1. Hazard analysis 2. Determine critical control points (CCPS) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for documentation Hazard Analysis - Answer-identify what food safety hazards may be in the food -what is the severity of the hazard and likelihood of the hazard occurring Examples of Hazards - Answer-Physical - bones, glass Chemical - medicines, toxins Biological - bacteria, viruses, parasites Identify Critical Control Points - Answer-Operational step in food prep process at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level. Ex: cooking, hot holding, receiving, source of food Establishing Critical Limits - Answer-One of more prescribed parameters that must be met to ensure that hazards are effectively -usually established by regulations -measurable and quantifiable Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours CCP monitoring criteria - Answer-Act of observing and making measurements to help determine if CL are being met and maintained Ex: ~Visual observations - hand washing ~Time - time as a public health control, cooling parameters ~pH - measuring the pH of a food to which an acid has been added to lower the pH below 4.6 ~Taking temperatures - final cook temps