HACCP Exam
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| show | Hazard Analysis, Critical Control Points, Critical Limits, Monitoring, Corrective Actions
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| A food safety plan focuses on which five processes? | show 🗑
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| Acid foods | show 🗑
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| show | Corrections are a one time fix, whereas corrective actions involve the incorporation of a procedure so that the issue does not happen again.
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| show | A level of non-hazardous, naturally occurring, unavoidable defect at which the FDA may regard a food product "adulterated".
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| show | Failure to meet a critical limit.
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| What are the most common food allergens? | show 🗑
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| show | Any biological, chemical, or physical agent that has the potential to cause illness or injury.
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| show | To conduct a planned sequence of observations or measurements to assess whether control measures are operating as intended.
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| Operating limits | show 🗑
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| show | True
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| Rework | show 🗑
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| show | Hazard analysis, preventive controls, recall plan, procedures for monitoring, corrective action, and verification
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| show | Facility overview, food safety team, product description, flow diagram, process description
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| show | People, ingredients, environment
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| show | True
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| show | False
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| T or F: Hygienic zoning is considered a prerequisite program. | show 🗑
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| Foodborne infection | show 🗑
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| show | Pathogen growth in the food produces a toxin that causes illness when consumed.
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| show | S. aureus, B. cereus, C. botulinum
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| Name three organisms which can cause foodborne infection. | show 🗑
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| show | Kill them, control growth, prevent contamination.
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| Name three types of sporeforming bacteria. | show 🗑
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| show | False
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| Foodborne viruses can survive _____. | show 🗑
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| show | Norovirus, hepatitis A
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| T or F: Foodborne protozoa grow in food. | show 🗑
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| show | Naturally occurring (eg. allergens), used in formulation, unintentionally present (eg. sanitizing chemicals).
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| Mycotoxins | show 🗑
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| show | Develops, documents, maintains, and reviews a food safety plan, oversees food safety plan implementation, ensured personnel are trained properly.
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| What is the severity of food safety hazards evaluated on? | show 🗑
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| Food safety hazards take into account _____ and _____. | show 🗑
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| show | 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.
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| show | Continuous
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| show | Exception
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| show | Must be taken when process preventive controls are not properly implemented.
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| show | Identify and correct problem with implementation, reduce likelihood of occurrence, evaluate affected product for safety, prevent affected food from entering commerce.
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| What two parties are excluded from supply-chain preventive controls? | show 🗑
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| show | Use approved suppliers, determine supplier verification activities, conduct/document supplier verification activities, third party audit when applicable.
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| show | Onsite audit, sampling and testing.
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| show | A very small business, a farm which is not covered under Standards for Produce Safety regulations.
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| T or F: A documented onsite audit must be performed before using the raw material. | show 🗑
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| show | annually
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| show | True
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| show | Records reviews, requesting certificates of conformance, requesting continuing guarantees.
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| T or F: Records of actions taken for non-conformance are not required. | show 🗑
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| show | Validation aquires technical evidence that a hazard us being controlled, whereas verification describes the application of methods, procedures, tests, and evaluations.
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| show | True
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| show | True
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| show | 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.
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| show | True
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| _____ demonstrates that the food safety plan is consistently being implemented as written. | show 🗑
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| Verification includes what? | show 🗑
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| Environmental monitoring applies to ____ food exposed to the environment. | show 🗑
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| show | 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.
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| show | Preventive control monitoring data, corrective actions taen, verification activities, validation documents, supply-chain implementation, applicable training.
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| Required records must be retained at least ____ years. | show 🗑
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| T or F: Electronic records can be considered onsite if they can be accessed onsite. | show 🗑
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| Records can be stored offsite if they are accessible within ____. | show 🗑
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| T or F: Class III recalls are the most serious. | show 🗑
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| What are the common elements of a recall plan? | show 🗑
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| show | FDA, state recall coordinator
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| show | True
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| T or F: In the event of a recall, a reanalysis of the food safety plan is not required. | show 🗑
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| show | Mock
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| Who determined proper disposition of the product? | show 🗑
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| show | FDA, FSIS
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| show | ingredients
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| T or F: FSIS allows only the use of ingredients approved by the FDA | show 🗑
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| show | Meat, poultry, catfish, egg products (non-shell), foods with >3% raw meat/poultry, open-faced sandwiches
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| FDA is in charge of which foods? | show 🗑
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| T or F: FDA defines pathogen levels (performance standards) for raw meat and poultry. | show 🗑
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| T or F: FSIS requires all establishments to have a HACCP plan. | show 🗑
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| show | False
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| T or F: The prelinary steps in a food safety plan are required in a HACCP plan. | show 🗑
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| show | natural
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| Risk | show 🗑
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| Critical control point | show 🗑
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| show | Acidification, pasteurization, cooking, chilling, retorting, pre-testing sensitive ingredients.
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| show | A criterion which separates acceptability from unacceptability.
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| What are the three purposes of monitoring? | show 🗑
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| T or F: HACCP plan validation should take place during the development of the HACCP plan. | show 🗑
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| show | Hazard analysis, CCPs, Critical limits, Monitoring, Corrective Actions, Verification, Record Keeping Procedures
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| show | Before shipping product.
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| How frequently does FDA require record review? | show 🗑
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| Sanitation Standard Operating Procedures are mandated by _____. | show 🗑
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| show | FDA
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| Good Hygiene Practices are mandated by ____. | show 🗑
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| show | NACMCF
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| Transient pathogens | show 🗑
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| Resident pathogens | show 🗑
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| What are two examples of resident pathogens? | show 🗑
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| show | Cause extended outbreaks until food and source are identified and food is removed from the market.
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| Harborage sire | show 🗑
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| T or F: Construction projects can increase the risk of contaminated product. | show 🗑
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| T or F: Randomizing sample sites is effective for assessing microbiological control. | show 🗑
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| show | final
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| Zone 1 | show 🗑
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| Zone 2 | show 🗑
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| show | True
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| T or F: FSIS requires validation of cooking instructions if the products are to be cooked in the home. | show 🗑
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| show | Scientific or technical support (design), in-plant validation data (execution).
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| What are the connections between the FDA Food Code and HACCP? | show 🗑
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| What is a difference between retail HACCP and traditional HACCP? | show 🗑
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| What is the process for food prep with no cook step? | show 🗑
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| What is the process for food prep for same day service? | show 🗑
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| show | Receive, Store, Prepare, Cook, Cool, Reheat, Hot Hold, Serve
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