HACCP EXAM REVIEW QUESTIONS
AND ANSWER
-food safety concerns must be differentiated from quality concerns.
-Prepare a list of steps in the process where significant hazards occur.
-significant hazards identified must be controlled with a critical control point. - Answer-
When conducting a hazard analysis:
Critical control points - Answer-Points in the process where food safety hazards can be
prevented, eliminated or reduced to acceptable levels.
safety of food products. - Answer-HACCP focuses on
-are applied at steps where a hazard could occur in the absence of a control.
-could be process, allergen, sanitation or supply chain. - Answer-Preventative controls:
-are based on cGMPS and sanitation regulations
-create necessary foundation for food safety. - Answer-Prerequisite programs
-protects food products from intentional adulteration
-plans should be completed using FDA/USDA self assessment checklists
-guidelines are available on the FSIS website - Answer-Food defense
-must identify facility cleaning and corrective actions.
-prevent direct contamination or adulteration of product.
-Records should be made available by beginning of the next shift. - Answer-Sanitation
SOP's
the cooking step - Answer-Th step that poses the greatest potential for control of a
microbial hazard is:
-include pathogens, parasites and viruses.
-Include environmental pathogens.
-Are primarily bacterial - Answer-Biological hazards:
include pesticides and allergens. - Answer-Chemical hazards:
, are biological hazards - Answer-Pathogenetic bacteria:
-Killing methods include chemicals and temperature.
-Is directly related to feces and worker practices. - Answer-Bacteria
-Must be developed for each product or group of products.
-Includes all processes of the operation.
-Must be verified and updated as needed for HACCP to be successful - Answer-A
HACCP flow diagram
-is responsible to keep process on track and properly validated.
-Assures reassessments are effectively completed. - Answer-The HACCP Coordinator:
-Select team members who are multi-disciplinary, representing different functional
areas.
-Ground rules should be explained and discussion encourage. - Answer-When
assembling the HACCP team:
should be completed before applying the 7 HACCP principles. - Answer-The HACCP
preliminary steps:
includes identifying sensitive populations such as hospitals or school lunch programs. -
Answer-Describing the intended use and consumers:
-for processes should be based on analysis of each step in the flow chart.
-includes evaluating hazards to assess severity of illness or injury.
-is the most important principle of HACCP - Answer-Hazard analysis:
includes residues and contaminants. - Answer-Chemical hazards
can prevent, reduce or eliminate a food safety hazard. - Answer-A critical Control Point
(CCP) differs from a control point because it:
-transportation practices
-intended or reasonably foreseeable use
-storage and distribution - Answer-Hazard evaluation must consider the effects of:
-are necessary to control significant hazards
AND ANSWER
-food safety concerns must be differentiated from quality concerns.
-Prepare a list of steps in the process where significant hazards occur.
-significant hazards identified must be controlled with a critical control point. - Answer-
When conducting a hazard analysis:
Critical control points - Answer-Points in the process where food safety hazards can be
prevented, eliminated or reduced to acceptable levels.
safety of food products. - Answer-HACCP focuses on
-are applied at steps where a hazard could occur in the absence of a control.
-could be process, allergen, sanitation or supply chain. - Answer-Preventative controls:
-are based on cGMPS and sanitation regulations
-create necessary foundation for food safety. - Answer-Prerequisite programs
-protects food products from intentional adulteration
-plans should be completed using FDA/USDA self assessment checklists
-guidelines are available on the FSIS website - Answer-Food defense
-must identify facility cleaning and corrective actions.
-prevent direct contamination or adulteration of product.
-Records should be made available by beginning of the next shift. - Answer-Sanitation
SOP's
the cooking step - Answer-Th step that poses the greatest potential for control of a
microbial hazard is:
-include pathogens, parasites and viruses.
-Include environmental pathogens.
-Are primarily bacterial - Answer-Biological hazards:
include pesticides and allergens. - Answer-Chemical hazards:
, are biological hazards - Answer-Pathogenetic bacteria:
-Killing methods include chemicals and temperature.
-Is directly related to feces and worker practices. - Answer-Bacteria
-Must be developed for each product or group of products.
-Includes all processes of the operation.
-Must be verified and updated as needed for HACCP to be successful - Answer-A
HACCP flow diagram
-is responsible to keep process on track and properly validated.
-Assures reassessments are effectively completed. - Answer-The HACCP Coordinator:
-Select team members who are multi-disciplinary, representing different functional
areas.
-Ground rules should be explained and discussion encourage. - Answer-When
assembling the HACCP team:
should be completed before applying the 7 HACCP principles. - Answer-The HACCP
preliminary steps:
includes identifying sensitive populations such as hospitals or school lunch programs. -
Answer-Describing the intended use and consumers:
-for processes should be based on analysis of each step in the flow chart.
-includes evaluating hazards to assess severity of illness or injury.
-is the most important principle of HACCP - Answer-Hazard analysis:
includes residues and contaminants. - Answer-Chemical hazards
can prevent, reduce or eliminate a food safety hazard. - Answer-A critical Control Point
(CCP) differs from a control point because it:
-transportation practices
-intended or reasonably foreseeable use
-storage and distribution - Answer-Hazard evaluation must consider the effects of:
-are necessary to control significant hazards
