HACCP FINAL EXAM QUESTIONS WITH CORRECT ANSWERS

HACCP FINAL EXAM QUESTIONS WITH
CORRECT ANSWERS
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 responsible, 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 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