Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

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
Created by: goberoi