L28 7 PRINCIPLES OF HACCP EXAM QUESTIONS

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L28 7 PRINCIPLES OF HACCP EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: HACCP Records

What is a hazard analysis summary?

Answer:

HACCP Records

• Rationale for hazards and control measures

Question 2: What is a caution when conduction a hazard analysis?

Answer:

Potentially different hazards for the same product based on facility or processes

Question 3: What does maintenance of the HACCP plan consist of?

Answer:

• Regular scheduled verification activities
• HACCP plan updated and revised needed
• Proper training and importance of individual roles in maintaining effectiveness

Question 4: HACCP is based on _____ application of technical and scientific principles to the production process from "___ to ____"

Answer:

1) common sense

2) Farm to fork

Question 5: What are the purposes for establishing monitoring procedures (principle 4)?

Answer:

1) To track trends in the operation which allows for corrective action before deviation occurs

2) To determine deviations at the CCP (exceeding or not meeting a critical limit)

3) To provide written documentation for verification

Question 6: What does hazard identification all entail?

Answer:

• Review ingredients, activities at each step of processing, equipment used, final product, method of

storage, and distribution, intended use and consumers

• Brain storming to identify biological, chemical and physical hazards that may be introduced, increased,

or controlled during processing

• Epidemiological evidence, risk assessments

Question 7: What is the definition of establish critical limits (principle 3)?

Answer:

The maximum and/or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate or reduce the hazard to an acceptable level

Question 8: What is the definition of determining CCP's (Principle 2)?

Answer:

A step at which control can be applied and is essential to either prevent/eliminate the hazard to reduce the hazard to an acceptable level.

• Identification of CCP's based on previous hazard analysis is fundamental to controlling hazards.

Question 9: What is the purpose for establishing corrective actions (principle 5)?

Answer:

Prevent potentially hazardous foods from reaching consumers

Question 10: What is the definition of the HACCP plan?

Answer:

The written document that delineates the procedures to be followed

Question 11: What are the seven procedures for establishing verification procedures (principle 6)?

Answer:

1) Should require minimal end-product testing

2) Review HACCP plan for scientific and technical accuracy

3) Are the hazards appropriate?

4) Are the CCP's and control strategies appropriate?

5) Verification based on: expert advice/scientific studies, and in-plant observations, measurements, and evaluations 6) Verification: periodically by an unbiased independent authority - internal, external experts, regulatory agencies (flow diagram, hazard analysis, each HACCP step, appropriate records) 7) Re-validation of HACCP plan by HACCP team and independent experts (system failures, product formulation/packaging changes, new hazards, following HACCP plan, CCP monitoring, corrective action records)

Question 12: What are the two stages of hazard analysis?

Answer:

1) Hazard identification

2) Hazard Evaluation

Question 13: What does hazard evaluation all entail?

Answer:

Decide what hazards must be included in the HACCP plan based on:

1) Severity: type of illness, duration, exposure (short or long), complications

2) Likelihood of occurrence: Epidemiological data, literature, impact of food preparation method, transportation, storage target population

Question 14: What does a HACCP plan consist of?

Answer:

• Team members and responsibilities
• Description of food, distribution, intended use and consumer
• Verified flow diagram

Question 15: What is needed for implementation and maintenance of the HACCP plan?

Answer:

1) Commitment from top management

2) List HACCP coordinator and team responsible for developing, implementing and maintaining the HACCP system

3) Initiate product teams to develop HACCP plans for specific products (appropriate training)

4) Develop prime line of activities for HACCP plan development and implementation Question 16: What are the four procedures when establishing corrective actions (principle 5)?

Answer:

1) Determine what to do when a deviation occurs

2) Determine who is responsible for implementing the corrective action

3) Determine the disposition of the non-compliant product (consult experts ?)

4) Determine who will develop and maintain a record of the event

Question 17: What is the purpose of establishing critical limits? (principle 3)

Answer:

To distinguish between safe operating conditions and unsafe deviations at a CCP Question 18: What is the definition of establishing monitoring procedures (principle 4)

Answer:

A planned sequence of observations or measurements that are recorded to determine if a CCP is under control

Question 19: What are the 7 principles of HACCP (in order)?

Answer:

1) Conduct a hazard analysis

2) Determine CCP's

3) Establish critical limits

4) Establish monitoring procedures