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HACCP Exam
| HACCP focuses on which five processes? | Hazard Analysis, Critical Control Points, Critical Limits, Monitoring, Corrective Actions |
| A food safety plan focuses on which five processes? | Hazard Analysis, Preventive Controls, Parameters and Values, Monitoring, Corrective Action or Corrections |
| Acid foods | Foods with a pH 4.6 or below. |
| What is the difference between a corrective action and a correction? | Corrections are a one time fix, whereas corrective actions involve the incorporation of a procedure so that the issue does not happen again. |
| Defect action level | A level of non-hazardous, naturally occurring, unavoidable defect at which the FDA may regard a food product "adulterated". |
| Deviation | Failure to meet a critical limit. |
| What are the most common food allergens? | Milk, egg, fish, shellfish, wheat, peanuts, and soybeans |
| Hazard | Any biological, chemical, or physical agent that has the potential to cause illness or injury. |
| Monitor | To conduct a planned sequence of observations or measurements to assess whether control measures are operating as intended. |
| Operating limits | Criteria that are more stringent than critical limits that are used by an operator to reduce the risk of deviation. |
| T or F: GMPs are considered a prerequisite program. | True |
| Rework | Clean, unadulterated food that has been removed from processing fro reasons other than insanitary conditions or has been reconditioned by reprocessing. |
| What is required in a food safety plan? | Hazard analysis, preventive controls, recall plan, procedures for monitoring, corrective action, and verification |
| What is useful but not required in a food safety plan? | Facility overview, food safety team, product description, flow diagram, process description |
| What are the three possible sources of hazards? | People, ingredients, environment |
| T or F: Products may be grouped if hazards and controls are managed generally the same. | True |
| T or F: Defect action levels involve food which presents a health hazard. | False |
| T or F: Hygienic zoning is considered a prerequisite program. | True |
| Foodborne infection | Pathogen invades the body after consumption of contaminated food. |
| Foodborne intoxication | Pathogen growth in the food produces a toxin that causes illness when consumed. |
| Name three organisms which can cause foodborne intoxication. | S. aureus, B. cereus, C. botulinum |
| Name three organisms which can cause foodborne infection. | E.coli, Salmonella, L. monocytogenes |
| Name the three methods to prevent biological hazards. | Kill them, control growth, prevent contamination. |
| Name three types of sporeforming bacteria. | B. cereus, C. botulinum, C. perfrigens |
| T or F: Foodborne viruses grow in food. | False |
| Foodborne viruses can survive _____. | freezing |
| What is the primary viral foodborne virus? | Norovirus, hepatitis A |
| T or F: Foodborne protozoa grow in food. | False |
| Name the three types of chemical hazards. | Naturally occurring (eg. allergens), used in formulation, unintentionally present (eg. sanitizing chemicals). |
| Mycotoxins | Chemical hazards produced by certain molds. |
| What are the responsibilities of a food safety team? | Develops, documents, maintains, and reviews a food safety plan, oversees food safety plan implementation, ensured personnel are trained properly. |
| What is the severity of food safety hazards evaluated on? | Magnitude/duration of illness, possible impact of secondary problems, susceptibility of intended customers. |
| Food safety hazards take into account _____ and _____. | severity, likelihood |
| Critical limit | The maximum or minimum value to which any biological, chemical, or physical parameter must be controlled to significantly minimize a hazard requiring a process control. |
| _____ monitoring is preferred. | Continuous |
| _____ records are generated only when a limit is not met (eg. cooler records when temp goes above a set limit). | Exception |
| Corrective action | Must be taken when process preventive controls are not properly implemented. |
| What must corrective actions accomplish? | Identify and correct problem with implementation, reduce likelihood of occurrence, evaluate affected product for safety, prevent affected food from entering commerce. |
| What two parties are excluded from supply-chain preventive controls? | Importers with foreign supplier compliance, food supplied for research or evaluation use. |
| What are the supply-chain program general requirements? | Use approved suppliers, determine supplier verification activities, conduct/document supplier verification activities, third party audit when applicable. |
| What are considered appropriate supplier verification activities? | Onsite audit, sampling and testing. |
| What are the exceptions to supplier verification? | A very small business, a farm which is not covered under Standards for Produce Safety regulations. |
| T or F: A documented onsite audit must be performed before using the raw material. | True |
| Auditing should be completed _____. | annually |
| T or F: Supply-chain sampling and testing can be conducted by the supploer. | True |
| Name three types of supply-chain verification activities. | Records reviews, requesting certificates of conformance, requesting continuing guarantees. |
| T or F: Records of actions taken for non-conformance are not required. | False |
| What is the difference between verification and validation? | Validation aquires technical evidence that a hazard us being controlled, whereas verification describes the application of methods, procedures, tests, and evaluations. |
| T or F: A food safety plan reanalysis is a type of system verification. | True |
| T or F: Validation must be performed or overseen by a preventive controls qualified individual. | True |
| Validation must be completed when? | Before the plan is implemented or within the 90 days of production, or within a reasonable time frame as determined by preventive controls qualified individual, when a control measure is changed. |
| T or F: Food allergen, sanitation, supply chain, and recall plan preventive controls do not need to be validated. | True |
| _____ demonstrates that the food safety plan is consistently being implemented as written. | Verification |
| Verification includes what? | Calibration of processing monitoring instruments, records review. |
| Environmental monitoring applies to ____ food exposed to the environment. | RTE |
| A food safety plan must be reanalyzed when? | At least every 3 years, with a significant change in product or processes, when new information becomes available about potential hazards, with an unanticipated problem, when a preventive control is ineffective. |
| What are the different implementation records? | Preventive control monitoring data, corrective actions taen, verification activities, validation documents, supply-chain implementation, applicable training. |
| Required records must be retained at least ____ years. | two |
| T or F: Electronic records can be considered onsite if they can be accessed onsite. | True |
| Records can be stored offsite if they are accessible within ____. | 24 hours |
| T or F: Class III recalls are the most serious. | False |
| What are the common elements of a recall plan? | Defined roles and responsibilities, contact lists, lot identification and verification info, effectiveness check procedures, product disposition procedures. |
| What are the regulatory agencies that must be informed in a recall? | FDA, state recall coordinator |
| T or F: The public does not need to be notified in a class III recall. | True |
| T or F: In the event of a recall, a reanalysis of the food safety plan is not required. | False |
| _____ recalls are used to verify that the plan is current. | Mock |
| Who determined proper disposition of the product? | FDA and regulatory authorities |
| What are the two US food inspection agencies? | FDA, FSIS |
| FDA determines the safety of food _____. | ingredients |
| T or F: FSIS allows only the use of ingredients approved by the FDA | True |
| FSIS is in charge of what foods? | Meat, poultry, catfish, egg products (non-shell), foods with >3% raw meat/poultry, open-faced sandwiches |
| FDA is in charge of which foods? | Shell eggs, pet foods, foods with <3% raw meat/poultry, sandwiches with bread on top, all other food |
| T or F: FDA defines pathogen levels (performance standards) for raw meat and poultry. | False |
| T or F: FSIS requires all establishments to have a HACCP plan. | True |
| T or F: HACCP also adresses quality in addition to food safety. | False |
| T or F: The prelinary steps in a food safety plan are required in a HACCP plan. | True |
| Aflatoxin in corn and peanuts is considered a _____ toxin. | natural |
| Risk | Likelihood of occurrance. |
| Critical control point | A step at which a control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. |
| Name three examples of CCPs. | Acidification, pasteurization, cooking, chilling, retorting, pre-testing sensitive ingredients. |
| Critical limit | A criterion which separates acceptability from unacceptability. |
| What are the three purposes of monitoring? | Assess control, provide written record, create data to determine trends. |
| T or F: HACCP plan validation should take place during the development of the HACCP plan. | True |
| What are the seven principles of HACCP? | Hazard analysis, CCPs, Critical limits, Monitoring, Corrective Actions, Verification, Record Keeping Procedures |
| How frequently does FSIS require record review? | Before shipping product. |
| How frequently does FDA require record review? | Within one week after the record was created. |
| Sanitation Standard Operating Procedures are mandated by _____. | FSIS |
| Good Manufacturing Practices are mandated by ____. | FDA |
| Good Hygiene Practices are mandated by ____. | Codex |
| Prerequisite programs are mandated by ____. | NACMCF |
| Transient pathogens | Removed by cleaning and sanitation; where a limited amount of food is exposed. |
| Resident pathogens | Become established and persist over time; numerous lots of food can be exposed. |
| What are two examples of resident pathogens? | Salmonella, L.monocytogenes, S. aureus, E,coli |
| Persistent strains | Cause extended outbreaks until food and source are identified and food is removed from the market. |
| Harborage sire | A site where Listeria can become established ad multiply. |
| T or F: Construction projects can increase the risk of contaminated product. | True |
| T or F: Randomizing sample sites is effective for assessing microbiological control. | False |
| The ____ step in the process where exposed product is packaged should be included. | final |
| Zone 1 | Product contact surfaces. |
| Zone 2 | Non-product contact surfaces in close proximity to the product. |
| T or F: SSOPs have been very effective for controlling Listeria on RTE meat and poultry. | True |
| T or F: FSIS requires validation of cooking instructions if the products are to be cooked in the home. | True |
| What are the two validation elements? | Scientific or technical support (design), in-plant validation data (execution). |
| What are the connections between the FDA Food Code and HACCP? | Establishes preventive controls and critical limits, makes formal hazard analysis unnecessary for many processes, makes routine product sampling unnecessary, describes when facility-specific plans are required. |
| What is a difference between retail HACCP and traditional HACCP? | Retail is not defined by specific commodities; processes are based on the number of times through the temperature danger zone. |
| What is the process for food prep with no cook step? | Receive, Store, Prepare, Hold, Serve |
| What is the process for food prep for same day service? | Receive, Store, Prepare, Cook, Hold, Serve |
| What is the process for complex food prep? | Receive, Store, Prepare, Cook, Cool, Reheat, Hot Hold, Serve |
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goberoi