HACCP Final Exam questions and answers graded A+

What does HAACP stand for? - Answer-Hazard Analysis Critical Control Points What is HACCP? - Answer-Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - Answer-Prevention HACCP is focused solely on _____ not product quality - Answer-Hazards Where was HACCP originated? - Answer-Food for Manned Space Flights Pillsbury Company & NASA What is the problem with end-product sampling? - Answer-- No real assurance of safety - Impractical, destructive, expensive What are the 3 principles of the original HACCP system? - Answer-1. identify/assess hazards 2. determine CCPs 3. monitoring systems to CCPs National Advisory Committee on Microbiological Criteria for Foods (NACMCF) - Answer-described 7 principles to assure safe food production What is Codex Alimentarius Committee on Food Hygiene? - Answer-- develops HACCP guidelines for international trade - work closely with NACMCF to define HACCP principles What is the NACMCF document? - Answer-- haccp principles more concise - revised definitions- added sections to prereq programs What are good manufacturing practices (GMP)? - Answer-provide basic environmental and operating conditions to produce safe food What are some common prerequisite programs? - Answer-- facilities - supplier control - SSOPs - personal hygiene What are the five preliminary tasks in developing a HACCP plan? - Answer-- Assemble HACCP team - describe food and its distribution - Develop a flow diagram - Verify the flow diagram What are the 7 steps of HACCP? - Answer-1. conduct hazard analysis 2. determine CCPs 3. establish critical limits 4. establish monitoring procedures 5. establish corrective action 6. establish verification procedures 7. establish record keeping/documentation procedures Step 1: conduct hazard analysis - Answer-two steps: hazard identification and hazard evaluation (severity/likelihood) Step 2: determine critical control points (CCPs) - Answer-- points where hazard can be eliminated/prevented - uses decision tree (ex: thermal processing, chilling)Step 3: establishing critical limits - Answer-- the maximum or minimum value to which a hazard must be controlled at a ccp (ex: time, temp, pH, Aw) Step 4: establish monitoring procedures - Answer-trends in operation recorded to determine if CCP is under control Continuous Monitoring Procedures - Answer-- rapid - chemical and physical methods - preferred method Non-continuous monitoring procedures - Answer-- establish reliable frequency and procedure - limitations in detecting pathogens and toxins Who is responsible for these monitoring procedures? - Answer-- production line supervisors, workers, maintenance, QC Step 5: establish corrective actions - Answer-- procedures followed when deviation occurs (what to do, who is reponsible, who will record) - prevents hazard foods from reaching consumers Step 6: Establish verification procedures - Answer-- determine if HACCP system is functioning according to the plan - are hazards and CCPs appropriate? - review HACCP plan for accuracy What is verification based on? - Answer-- expert advice/scientific studies - in plant observations, measurementsStep 7: establish record-keeping and documentation procedures - Answer-- hazard analysis summary table - verified flow diagram - list HACCP coordinator and team responsible for developing HACCP system - maintenance of HACCP plan What is the purpose of prerequisite programs? - Answer-- Assure proper function of HACCP - Simplifies development of HACCP plan Who introduced prerequisite programs? - Answer-Agriculture and Agri-Food Canada Seafood HACCP was created by who? - Answer-FDA HACCP for meat and poultry industry was created by who? - Answer-USDA-FSIS Prerequisite program vs. HACCP - Answer-Prerequisite programs unlikely to result in injurious products and include objectives other than food safety HACCP can result in products injurious to consumers and deals only with food safety What are the five steps to establishing prerequisite programs? - Answer-1. commitment from management 2. documentation for compliance and verification 3. employee training 4. verification 5. resources What are current good manufacturing practices (cGMPs)? - Answer-- personnel - building and facilities - equipment utensils- manufacturing operations