Questions Answers 100 Correct

HACCP Certification Complete Questions & Answers 100% Correct 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 top food 8 allergens - ANSWER peanut, tree nut, soybean, wheat, milk, egg, fish, crustacean.criterion - ANSWER requirement on which a judgement or decision is made Critical limit - ANSWER maximum/minimum that must be met at a CCP to prevent, eliminate, or reduce to acceptable level of the hazard preliminary tasks in the development of HACCP plans - ANSWER 1. assemble team

• describe the food and its distribution.
• describe intended use and consumers
• develop a flow diagram
• verify the flow program
• HACCP principles - ANSWER 1. conduct hazard analysis
• determine ccp's
• establish critical limits
• establish monitor procedures
• establish corrective action
• establish verification actions
• establish record-keeping and documentation procedures.

prerequisite program - ANSWER provide basic environmental and operating conditions that are necessary for the production of safe food

examples of prerequisite programs - ANSWER >facilities: location

>personnel: hygiene, training

>production & equipment >cleaning & sanitation >chemical, pest control

>supplier control: COA

• / 1