HACCP /18 0 votes, 0 avg 0 HACCP 1 / 18 Which statements are true about Hazard Analysis Critical Control Points (HACCP)? HACCP was created by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP is a system that manages food safety by identifying hazards at different points during food preparation HACCP is based on 7 basic principles HACCP programs should be based on written plans that are different for every operation HACCP identifies hazards so they can be prevented, eliminated, or reduced to safe levels All are correct Wrong! Thats right! To be effective the HACCP system must be based on a written plan that is specific to each facility’s menu guests equipment processes and operations 2 / 18 What does a HACCP system need to be based on to be effective? A written plan A Regulatory Variance Neither Both Wrong! Thats right! 3 / 18 In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm? Eliminate the hazard Reduced the hazard to a safe level Neither Both Wrong! Thats right! 4 / 18 According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”? Determine how your operation will monitor the critical limits Identify who will monitor the critical limits and how often they will be checked Neither Both Wrong! Thats right! The critical limits must be monitored to make sure they are being met. Principle 4 deals with this by "Establishing Monitoring Procedures". 5 / 18 Which of these are food processing methods that require a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 6 / 18 In a food safety management system like HACCP, what should your record keeping be able to prove to an inspector? You have procedures for monitoring CCP's You are monitoring CCP's regularly You take corrective action when necessary You are verifying the effectiveness of the procedures All are correct Wrong! Thats right! 7 / 18 Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits? Establish a minimum or maximum limit for each critical control point These limits prevent, eliminate, or reduce the hazard to a safe level Neither Both Wrong! Thats right! 8 / 18 Which procedures required a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 9 / 18 What three groups do the principles break into? Principles 1 and 2 identify and evaluate the hazards Principles 3, 4, and 5 establish ways to control the hazards Principles 6 and 7 maintain the HACCP system and verify its effectiveness All are correct Wrong! Thats right! 10 / 18 Keep records for what actions? Corrective actions Monitoring activities Working with suppliers (invoices, specifications) Validating equipment (checking for good working conditions) All are correct Wrong! Thats right! 11 / 18 Why is every HACCP plan different? Because the Model Food Code is just a set of recommendations Because every operation has different equipment and processes Neither Both Wrong! Thats right! 12 / 18 What are some examples of Principle 6 verifying that the system works? Comparing and analyzing temperature logs each week Performing procedural checks every shift to identify problems Neither Both Wrong! Thats right! 13 / 18 What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation? Hazard Analysis Critical Control Point (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 14 / 18 If a HACCP plan works for one operation, why can’t the same plan work for all operations? Because every HACCP plan is different Because every operation is different Neither Both Wrong! Thats right! 15 / 18 You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC? The Flow of Food A HACCP program Neither Both Wrong! Thats right! 16 / 18 How is a Hazard Analysis conducted? Identifying the hazards at each point in a food processing method and assessing their risks Developing measures to prevent, eliminate, or reduce risks to a safe level Neither Both Wrong! Thats right! Once the hazards and risks are understood, measures can be developed to prevent, eliminate, or reduce them to safe levels. 17 / 18 What is a critical control point (CCP) in the HACCP system? A specific point in a food processing method where you can intervene A point where identified hazards can be prevented, eliminated, or reduced to safe levels Neither Both Wrong! Thats right! Depending on the process, there may be more than one CCP. 18 / 18 When could your regulatory authority require you to submit a HACCP plan? When applying for a variance When serving a high-risk population Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter New Questions Continue
