HACCP Exam Study Guide Questions and Answers 2024 Correctly done

CCP decision tree - Answer-a sequence of questions to assist in determining whether a control point is a CCP control - Answer-a) to manage the conditions of an operation to maintain compliance with established criteria b) the state where correct procedures are being followed and criteria are being met control measure - Answer-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard control point - Answer-any step at which biological, chemical, or physical factors can be controlled corrective action - Answer-procedures followed when a deviation occurs criterion - Answer-a requirement on which a judgement or decision can be based critical control point - Answer-a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level critical limit - Answer-a maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard deviation - Answer-failure to meet a critical limit HACCP - Answer-a systematic approach to the identification, evaluation, and control of food safety hazardsHACCP plan - Answer--the written document which is based upon the principles of HACCP and which delineates the procedures to be followed -a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles HACCP system - Answer-the result of the implementation of the HACCP plan HACCP team - Answer-the group of people who are responsible for developing, implementing, and maintaining the HACCP system hazard - Answer-a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control hazard analysis - Answer-The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan monitor - Answer-To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification prerequisite programs - Answer-Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system severity - Answer-the seriousness of the effect of a hazard step - Answer-a point, procedure, operation, or stage in the food system from primary production to final consumption validation - Answer-That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards verification - Answer-Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the planpreliminary steps - Answer-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 which describes the process 5) verify the flow diagram HACCP principles - Answer-Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures. Which of the following is not a preliminary step in developing a HACCP plan? a) Assemble the HACCP team b) Describe the food and its distribution c) Describe the intended use and consumers of the foodd) Describe the record-keeping procedures required for the HACCP plan - Answer-D The first HACCP principle is a) conduct a hazard analysis b) determine the critical control points c) establish critical limits d) develop a flow diagram which describes the process - Answer-A