FSS4135 HACCP Food safety 1 QUESTIONS WITH COMPLETE SOLUTIONS 100% VERIFIED|
LATEST UPDATE GRADED A+
The HACCP Flow Diagram outlining sequential tasks (in order) incl. 1) Receiving
2) Storing
3) Thawing
4) Cooking
5) Holding
6) Serving
2 definitions of *Control* by *NACMCF*: 1) to manage the conditions of an operation to
maintain compliance w/ est. criteria
2) the state where correct procedures are being followed & criteria are being met
What is *USDA's policy concerning CCPs* (& principle 2 of HACCP establishing CCPs)? FSIS
(Food Safety Inspection Service) is currently unaware of any meat/poultry that can be deemed
categorically to pose no likely hazards, therefore *FSIS will treat failure to specify at least 1 CCP
for each process* (receiving, storing, etc.) *as a failure to develop & implement a HACCP plan*
FSIS stands for Food Safety & Inspection Service
What must be addressed in determining CCPs (in principle 2 of HACCP)? potential hazards
that are reasonably likely to cause illness or injury (identified in principle 1)
How is a CCP different from a CP? *Control point (CP*= any step at which biological,
physical, or chemical factors *can be controlled*, generally incl. *non-safety points related to
product quality/regulatory compliance* while
,CCPs (critical control points)= related to safety & are est. ONLY at points where hazards exist
that are not controlled at some point in the process
What is a *Control point* (CP)? (note: NOT the same thing as a CCP!) any step at which
biological, physical, or chemical factors can be controlled
Control points (CPs) are generally ........... points related to NON-SAFETY; product quality or
regulatory compliance
CCPs, unlike CPs, are related to SAFETY & are est. ONLY at points where hazards exist that
are not controlled at some point in the process
T/F: Identifying CCPs requires recognition that *there is a gradient in the ability to control a
hazard*. TRUE
The *# of CCPs in a HACCP plan will depend upon* the *production process & the hazards
involved*; the goal is to identify all CCPs needed to assure product safety
The goal of est. CCPs (principle 2) is to identify all CCPs needed to assure product safety
In principle 2 of HACCP (est. CCPs), there may be *debate over* 1) which steps in a process
ARE CCPs
2) how/how well CCPs can be controlled
3) alevel of confidence that hazards can be prevented when CCPs are under control
Tips for identifying CCPs: -Use the list of hazards generated from HA (principle 1)
-Employ CCP decision tree as a tool
-Use generic HACCP plans only as a guide for each CCP, method of control must be identified
, -different facilities preparing the same food can differ in the risks of hazards & the pints, steps
or procedures which are CCPs
CCP decision tree (that DOES lead to est. a CCP): 1) Do preventive measures exist at this step
or subsequent steps for the identified hazard? (YES) ==>
2) Does this step eliminate/reduce the likely occurrence of a hazard to an acceptable level? (YES
==> CCP) if NO ==>
3) Could contamination w/ identified hazards occur in excess of acceptable levels or could these
inc. to unacceptable levels? (if No ==> not a CCP) if YES ==>
4) Will a subsequent step eliminate identified hazards or reduce the likely occurrence to an
acceptable level? (if Yes ==> not a CCP) if NO ==> CCP
Where should the hazard being addressed by a CCP be prevented/controlled? *at the
processing step where it is first identified* or at a subsequent processing step
What should you do if a hazard is identified which cannot be controlled? the process may
need to be redesigned or the product may need to be reformulated
In HACCP principle 4 (est. monitoring procedures), it is essential that -the *HACCP
coordinator has the authority to implement the plan & take action as appropriate*
-the *HACCP plan is organized & managed so that it will sustained in the future*
What are the *2 areas of deficiencies in HACCP plans*? 1) *Insufficient "background"
documentation*
2) *Inadequate management of the HACCP system*
T/F: *Management commitment* is critical for HACCP to be successful. TRUE
LATEST UPDATE GRADED A+
The HACCP Flow Diagram outlining sequential tasks (in order) incl. 1) Receiving
2) Storing
3) Thawing
4) Cooking
5) Holding
6) Serving
2 definitions of *Control* by *NACMCF*: 1) to manage the conditions of an operation to
maintain compliance w/ est. criteria
2) the state where correct procedures are being followed & criteria are being met
What is *USDA's policy concerning CCPs* (& principle 2 of HACCP establishing CCPs)? FSIS
(Food Safety Inspection Service) is currently unaware of any meat/poultry that can be deemed
categorically to pose no likely hazards, therefore *FSIS will treat failure to specify at least 1 CCP
for each process* (receiving, storing, etc.) *as a failure to develop & implement a HACCP plan*
FSIS stands for Food Safety & Inspection Service
What must be addressed in determining CCPs (in principle 2 of HACCP)? potential hazards
that are reasonably likely to cause illness or injury (identified in principle 1)
How is a CCP different from a CP? *Control point (CP*= any step at which biological,
physical, or chemical factors *can be controlled*, generally incl. *non-safety points related to
product quality/regulatory compliance* while
,CCPs (critical control points)= related to safety & are est. ONLY at points where hazards exist
that are not controlled at some point in the process
What is a *Control point* (CP)? (note: NOT the same thing as a CCP!) any step at which
biological, physical, or chemical factors can be controlled
Control points (CPs) are generally ........... points related to NON-SAFETY; product quality or
regulatory compliance
CCPs, unlike CPs, are related to SAFETY & are est. ONLY at points where hazards exist that
are not controlled at some point in the process
T/F: Identifying CCPs requires recognition that *there is a gradient in the ability to control a
hazard*. TRUE
The *# of CCPs in a HACCP plan will depend upon* the *production process & the hazards
involved*; the goal is to identify all CCPs needed to assure product safety
The goal of est. CCPs (principle 2) is to identify all CCPs needed to assure product safety
In principle 2 of HACCP (est. CCPs), there may be *debate over* 1) which steps in a process
ARE CCPs
2) how/how well CCPs can be controlled
3) alevel of confidence that hazards can be prevented when CCPs are under control
Tips for identifying CCPs: -Use the list of hazards generated from HA (principle 1)
-Employ CCP decision tree as a tool
-Use generic HACCP plans only as a guide for each CCP, method of control must be identified
, -different facilities preparing the same food can differ in the risks of hazards & the pints, steps
or procedures which are CCPs
CCP decision tree (that DOES lead to est. a CCP): 1) Do preventive measures exist at this step
or subsequent steps for the identified hazard? (YES) ==>
2) Does this step eliminate/reduce the likely occurrence of a hazard to an acceptable level? (YES
==> CCP) if NO ==>
3) Could contamination w/ identified hazards occur in excess of acceptable levels or could these
inc. to unacceptable levels? (if No ==> not a CCP) if YES ==>
4) Will a subsequent step eliminate identified hazards or reduce the likely occurrence to an
acceptable level? (if Yes ==> not a CCP) if NO ==> CCP
Where should the hazard being addressed by a CCP be prevented/controlled? *at the
processing step where it is first identified* or at a subsequent processing step
What should you do if a hazard is identified which cannot be controlled? the process may
need to be redesigned or the product may need to be reformulated
In HACCP principle 4 (est. monitoring procedures), it is essential that -the *HACCP
coordinator has the authority to implement the plan & take action as appropriate*
-the *HACCP plan is organized & managed so that it will sustained in the future*
What are the *2 areas of deficiencies in HACCP plans*? 1) *Insufficient "background"
documentation*
2) *Inadequate management of the HACCP system*
T/F: *Management commitment* is critical for HACCP to be successful. TRUE
