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HACCP Certification package with verified solutions.

What is the first principle of HACCP? - Answer ️️-Conduct a hazard analysis; The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.

A 32 week gestation infant with decreased renal function develops systemic candidiasis. The best choice of antifungal therapy for this baby is a. amphotericin B lipid complex b. fluconazole c. flucytosine - Answer️️-a. amphotericin B lipid complex Increased bowel sounds are indicative of a. Ileus b. Malrotation c. Starvation - Answer️️-b. Malrotation

The acronym HACCP stands for Hazard Analysis Control Critical Point - Answer ️️-FALSE HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - Answer ️️-Controls, Chemical A critical control point (CCP) is a point, step, or procedure where control can be applied and a food-safety hazard can be prevented, eliminated, or reduced to acceptable limits. - Answer ️️-T...

A HACCP system focuses the prevention of hazards rather then finished product -Answer ️️-TRUE The "C-C-P" in HACCP stands for crisis control point - Answer ️️-FALSE One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness - Answer ️️-FALSE

Principle 1 - Answer ️️-Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them Principle 2 - Answer ️️-Determine the Critical Control Points (CCPs): Points that are critical to product safety are identified. Can be done through judgement and experience, or using a structured tool, such as the Codex Decision Tree

7 Principles of HACCP - Answer ️️-1. conduct a hazard analysis 2. establish CCPs 3. monitor CCPs lish CLs 5. establish corrective action lish verification procedure 7. establish record keeping and documentation

HACCP - Answer ️️-Hazard Analysis Critical Control Points SSOPs - Answer ️️-Sanitary Standard Operating Procedures Critical Control Points - Answer ️️-Points at which measures are applied to maximum food safety

1. What does the acronym HACCP stand for? - Answer ️️-Hazards and Critical Control Points 2. Name Principle 1 and what does it state? - Answer ️️-Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures 3. Name Principle 2 and what does it state? - Answer ️️-Identify critical control points, identify the critical control points in the process

HAACP - Answer ️️Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - Answer ️️1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Recordkeeping and Documentation Procedures

Control Measure - Answer ️️-action/activity to prevent, eliminate or reduce a significant hazard Control point - Answer ️️-Any point, step or procedure where a biological, physical or chemical factor can be controlled CCP - Answer ️️-point, step or procedure where a control can be applied to prevent, eliminate or reduce to standard level of hazard

CDC - Answer ️️-Center for Disease Control WHO - Answer ️️-World Health Organization USDA - Answer ️️-United States Department of Agriculture

Components of USDA Rule - Answer ️️-- develop/implement written sanitation SOP's - regular microbial testing required for slaughter - all slaughter plants with raw meat requirements on pathogen reduction in salmonella - develop and implement programs (HACCP) PC for Food Steps - Answer ️️-Hazard Analysis, risk based PC, monitoring of effectiveness, corrective actions, verification, record keeping and documentation, required to re-analyze SOP - Answer ️️-Set of eplicit inst...

Aspergillus flavus - Answer ️️-Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️-Beef Patty Botulinum cook - Answer ️️-12 D process - for canned low acid foods

T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️-TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - Answer ️️-TRUE T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP - Answer ️️-TRUE

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 metcontrol measure - Answer ️️-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard

Hazard Analysis - Answer ️️--food from growing, harvesting, producing, distributing and consuming Hazard definition - Answer ️️-A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury Hazard Analysis (2 step process) - Answer ️️-1. Hazard Identification -assemble lost of all ingredients, processes and packaging materials

who was NOT involved in the creation of HACCP -NAS -NACMCF -NASA -Committee of food hygiene - None of the above - Answer ️️--Committee of food hygiene

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

The key themes for the Food Safety Modernization Act include - Answer ️️-Prevention Inspection Partnership Imported Food Safety The following are all examples of GMP elements except - Answer ️️-management learn Based on the preventative controls for human food rule, a reanalysis of food safety plan is required in any of the following situations except - Answer ️️-When there is no change in management