HACCP Final Exam Latest Update - Actual Exam

HACCP Final Exam Latest Update - Actual Exam Questions and 100% Verified Correct Answers Guaranteed A+

• preliminary steps in HACCP plan development - CORRECT ANSWER: - assemble HACCP team
• describe food and its distribution
• describe intended use and consumers
• develop flow diagram
• very flow diagram

Continuous Monitoring Procedures - CORRECT ANSWER: - rapid

• chemical and physical methods
• preferred method

HACCP coordinator - CORRECT ANSWER: responsible for overall development, organization, management of HACCP program

HACCP for meat and poultry industry was created by who? - CORRECT ANSWER: USDA-FSIS

HACCP is focused solely on _____ not product quality - CORRECT ANSWER: Hazards

HACCP Team - CORRECT ANSWER: responsible for developing the HACCP plan according to company policies and objectives

HACCP's method is based on _______ rather than inspection - CORRECT ANSWER: Prevention

National Advisory Committee on Microbiological Criteria for Foods (NACMCF) - CORRECT ANSWER: described 7 principles to assure safe food production

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Non-continuous monitoring procedures - CORRECT ANSWER: - establish reliable frequency and procedure

• limitations in detecting pathogens and toxins

Prerequisite program vs. HACCP - CORRECT ANSWER: Prerequisite programs unlikely to result in injurious products and include objectives other than food safety

HACCP can result in products injurious to consumers and deals only with food safety

Seafood HACCP was created by who? - CORRECT ANSWER: FDA

Step 1: conduct hazard analysis - CORRECT ANSWER: two steps: hazard identification and hazard evaluation (severity/likelihood)

Step 2: determine critical control points (CCPs) - CORRECT ANSWER: - points where hazard can be eliminated/prevented

• uses decision tree

(ex: thermal processing, chilling)

Step 3: establishing critical limits - CORRECT 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 - CORRECT ANSWER: trends in operation recorded to determine if CCP is under control

Step 5: establish corrective actions - CORRECT ANSWER: - procedures followed when deviation occurs (what to do, who is reponsible, who will record)

• prevents hazard foods from reaching consumers

Step 6: Establish verification procedures - CORRECT ANSWER: - determine if HACCP system is functioning according to the plan

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