Applying HACCP Principles

Question 1

HACCP is based on ___

Answer 1

UFSDA food code

Question 2

Define HACCP. What does it focus on?

Answer 2

A system that identifies hazards associated with a food product or process in order to control them.
Focuses on highly controllable points.

Question 3

What prerequisites does HACCP system require? (2)

Answer 3

• GRP’s (Good Retail Practice)

- SSOP’s (Sanitation Standard Operation Procedures)

Question 4

SSOP includes what?

Answer 4

-hand washing, glove usage, receiving practices etc.

Question 5

What are the 7 HACCP principles?(HC/CMC/VR)They are made on the assumption of what?

Answer 5

-Conducting Hazard Analysis
-Establishing Critical Control Points
-Establishing Critical Limits
-Monitoring procedures
-Corrective actions
-Verification Procedure
-Record-keeping system
These are based on the assumption that good hygiene is already in place

Question 6

How are the 7 HACCP principles organized?

Answer 6

Pre-operational
Operational
Management

Question 7

What are the HACCP principles at the pre-operational level? (HC)

Answer 7

Conducting Hazard Analysis

Establishing CCP

Question 8

What are the HACCP principles at the operational level? (CMC)

Answer 8

Establishing Critical Limits
Monitoring
Corrective actions

Question 9

What are the HACCP principles at the management level? (VR)

Answer 9

Establishing a Verification Procedure

Establishing a Record-keeping system

Question 10

What are the 3 steps that need to be taken prior to applying HACCP principles?

Answer 10

1) Assemble HACCP team
2) Describe product/intended use
3) Construct and confirm flow diagrams

Question 11

Define a hazard

Answer 11

Something that can cause harm and that is reasonably likely to occur if not controlled

Question 12

What are the 3 types of hazards?

Answer 12

1) Biological
2) Chemical
3) Physical

Question 13

Which of the following are HACCP Standards for preventing infection?
A) Wash all fruits/veg prior to cutting
B) Do not serve sprouts
C) Cook extra 30 mins after adding spices
D) Blast freeze sushi
E) All of the above

Answer 13

E)

Question 14

(T/F) To prevent intoxications the HACCP standards indicate that good personal hygiene and covering infected cuts, wounds will prevent botulism.

Answer 14

False, will prevent staph infections

Question 15

What is the Critical Control Point? CCP? What level does it operate at?

Answer 15

Point in the process where a CONTROL an be applied to mitigate hazards. (needs measurable criteria/standards)
Operates at the pre-operational level. (HC)

Question 16

Give an example of a CCP

Answer 16

Cooking

Question 17

How are critical limits established? What level does it operate at?

Answer 17

The limits ate which the hazard remain acceptable without compromising food safety.
Operates at the operational level (CMC)

Question 18

Give an example of a critical limit

Answer 18

During cooking, a specific temperature must be mandated to ensure harmful bacteria are killed off

Question 19

Differentiate CCP and critical limits

Answer 19

Critical Control Points are POINTS and therefore not quantitative
i.e. CCP = cooking
Critical Limit when cooking = cook to an internal temperature to 74 C

Question 20

____ is critical to ensure control measures are successful in mitigating risk

Answer 20

Monitoring

Question 21

Give an example of monitoring

Answer 21

When cooking, worker should have a specific method of measuring temperature using a specialized thermometer

Question 22

When there’s deviation from the critical limit ____ is needed to bring the process back on track

Answer 22

corrective actions

Question 23

What are some examples of corrective actions?

Answer 23

• refusing delivery
• discarding
• reheating
• assign areas of refrigerator to various items

Question 24

(T/F) Washing produce under running water for 5 minutes is an example of a corrective action

Answer 24

True

Question 25

____ is complimentary to monitoring

Answer 25

Verification

Question 26

Why does verification occur? At what level of HACCP does it operate?

Answer 26

To validate the success of the HACCP control measures. | Operates at the management level.

Question 27

``` When a HACCP system is first implements, self-inspection and verification must be done: A) Yearly B) Monthly C) Quarterly B) Bi-Weekly ```

Answer 27

C) Quarterly

Question 28

``` Once the effectiveness of a HACCP system is confirmed, self inspection and verifications must be done: A) Yearly B) Monthly C) Bi-Annually D) Bi-Weekly ```

Answer 28

A) Yearly

Question 29

A HACCP plan is a ___

Answer 29

working document

Question 30

Why should a record-keeping system/documentation exist?At what level of operation is this?

Answer 30

Can be used to identify trends and provides information on the success of control measures. Operates at the management level.

Question 31

Give examples of documentation/record keeping

Answer 31

- Temperature and time monitoring records (logs) - Thermometer calibration records - Training records

Question 32

Receiving temperatures should be recorded on ___

Answer 32

invoices

Question 33

Food temperature and time should be recorded on ___

Answer 33

production/yield sheets

Question 34

CCP's should be recorded on ___

Answer 34

recipes in BOLD

Question 35

HACCP requires which of the following to be included in each file for each menu item? A) Recipe B) Flowchart C) Ingredient suppliers D) Monitoring and corrective action forms E) All of the above

Answer 35

E)

Question 36

Formal reviews of HACCP plan are conducted by ____ and ____

Answer 36

HACCP team | outside auditors