HACCP FINAL EXAM QUESTIONS WITH
CORRECT ANSWERS- GUARANTEED
PASS
Hazard Analysis and Critical Control Point - Answer-HACCP means:
HACCP - Answer-It is designed to prevent problems before they occur and to correct
deviations as soon as they are detected.
Critical Control Points (CCP's) - Answer-the KEY ACTION that can be taken to reduce
or eliminate the risk of the hazards.
HACCP - Answer-is used in the industry to identify potential food safety hazards
Critical Control Points (CCP's) - Answer-The system is used in all the stages of food
production and preparation.
Identify foods and procedures most likely to cause illness,
Establish procedures to reduce the risk of food borne illness outbreaks,
Monitor handling practices to ensure food safety. - Answer-HACCP is a voluntary
process and helps food service operators or consumers to:
What is HACCP? - Answer-If we approach the same old problems in the same old
ways, we'll continue to get the same old results
HACCP concentrates on? - Answer--Foods likely to cause illness
- Taking corrective actions before trouble
HACCP defintion: - Answer-Hazard Analysis Critical Control Points
-Process of assuring food safety
-system to: identify + correct errors as they occur throughout food flow
HACCP is: - Answer--systematic
-science based
-preventative approach to food safety
-addresses biological, chemical and physical hazards by --> anticipating & preventing
rather than by inspecting finished product
-recognized worldwide
HACCP Process - Answer-2 basic sections:
, - Analysis = discover what can go wrong
- Control = do something about it
HACCP definitions - Answer-CRITICAL: vital to something, really important
CONTROL POINT: something that; a.) determines an outcome and b.) makes a game-
changing difference
Critical Control Point - Answer-Any point in a food's processing which must be;
- under control
- verifiable
OR
Food has an unacceptable risk of being unsafe
7 Steps of HACCP - Answer-1) Analyze hazards of high risk foods
-determine where in process significant hazards could occur
- create food flow diagrams
- facility & equipment (cross contamination potential)
- food worker practices
2) Identify critical control points
- point, step or procedure at which a control can be applied and a food safety hazard
can be: prevented, eliminated or reduced to acceptable level
- ask HOW they make the product (not assume)
- discern WHERE in process pathogens could survive, multiple & be transported
- COOKING = major kill step
3) Establish critical limits
- CCP must be met for the food to be safe
- Ex: bare-handing of RTE foods, hamburger final cook temp >155F, Cool leftover
spaghetti sauce in 2" pans from >135 F to 70F within 2 hrs
- if you cannot monitor a critical step, REMOVE from menu
4) Develop critical control point monitoring procedures
5) Establish pre-setcorrective actions
- decide in ADVANCE what actions will be taken when CL not met
6) Create and use a record keeping system
CORRECT ANSWERS- GUARANTEED
PASS
Hazard Analysis and Critical Control Point - Answer-HACCP means:
HACCP - Answer-It is designed to prevent problems before they occur and to correct
deviations as soon as they are detected.
Critical Control Points (CCP's) - Answer-the KEY ACTION that can be taken to reduce
or eliminate the risk of the hazards.
HACCP - Answer-is used in the industry to identify potential food safety hazards
Critical Control Points (CCP's) - Answer-The system is used in all the stages of food
production and preparation.
Identify foods and procedures most likely to cause illness,
Establish procedures to reduce the risk of food borne illness outbreaks,
Monitor handling practices to ensure food safety. - Answer-HACCP is a voluntary
process and helps food service operators or consumers to:
What is HACCP? - Answer-If we approach the same old problems in the same old
ways, we'll continue to get the same old results
HACCP concentrates on? - Answer--Foods likely to cause illness
- Taking corrective actions before trouble
HACCP defintion: - Answer-Hazard Analysis Critical Control Points
-Process of assuring food safety
-system to: identify + correct errors as they occur throughout food flow
HACCP is: - Answer--systematic
-science based
-preventative approach to food safety
-addresses biological, chemical and physical hazards by --> anticipating & preventing
rather than by inspecting finished product
-recognized worldwide
HACCP Process - Answer-2 basic sections:
, - Analysis = discover what can go wrong
- Control = do something about it
HACCP definitions - Answer-CRITICAL: vital to something, really important
CONTROL POINT: something that; a.) determines an outcome and b.) makes a game-
changing difference
Critical Control Point - Answer-Any point in a food's processing which must be;
- under control
- verifiable
OR
Food has an unacceptable risk of being unsafe
7 Steps of HACCP - Answer-1) Analyze hazards of high risk foods
-determine where in process significant hazards could occur
- create food flow diagrams
- facility & equipment (cross contamination potential)
- food worker practices
2) Identify critical control points
- point, step or procedure at which a control can be applied and a food safety hazard
can be: prevented, eliminated or reduced to acceptable level
- ask HOW they make the product (not assume)
- discern WHERE in process pathogens could survive, multiple & be transported
- COOKING = major kill step
3) Establish critical limits
- CCP must be met for the food to be safe
- Ex: bare-handing of RTE foods, hamburger final cook temp >155F, Cool leftover
spaghetti sauce in 2" pans from >135 F to 70F within 2 hrs
- if you cannot monitor a critical step, REMOVE from menu
4) Develop critical control point monitoring procedures
5) Establish pre-setcorrective actions
- decide in ADVANCE what actions will be taken when CL not met
6) Create and use a record keeping system
