Lesson 13

Question 1

What is the purpose of the Hazard Analysis Critical Control Point (HACCP) system?

Answer 1

The purpose of the HACCP system is to follow the flow of food through every step of the production process, from raw products entering the establishment to the finished product being served, to recognize and prevent potential food safety problems before they occur.

Question 2

What is a hazard in the context of HACCP?

Answer 2

A hazard is any condition in which microorganisms, foreign matter, or chemicals contaminate foods, allowing microorganisms to grow or survive.

Question 3

What does the analysis step in HACCP involve?

Answer 3

The analysis step involves studying a food item to determine the problems that are likely to occur and how these can be prevented, including examining ingredients, equipment, personnel, and the population to be served.

Question 4

What is a Critical Control Point (CCP) in HACCP?

Answer 4

A Critical Control Point (CCP) is a step at which action must be taken to prevent, reduce, or eliminate a hazard, and failure to do so will render the food unfit for human consumption.

Question 5

What are some common hazards identified in food safety?

Answer 5

Common hazards include improper cooling procedures, inadequate hot holding, inadequate reheating, inadequate cooking, improper sanitization, poor personal hygiene, ill food workers, cross-contamination, use of contaminated food or ingredients, and storing acidic foods in metal containers.

Question 6

What is the first step in the HACCP system?

Answer 6

The first step is to identify hazards and assess their severity and risks by reviewing recipes, identifying potentially hazardous foods or ingredients, and mapping the preparation process.

Question 7

What is the second step in the HACCP system?

Answer 7

The second step is to determine the Critical Control Points (CCPs) where action must be taken to prevent, reduce, or eliminate a hazard.

Question 8

What is the third step in the HACCP system?

Answer 8

The third step is to institute control measures and establish criteria to ensure control, determining the actions needed to prevent, reduce, or eliminate anticipated hazards.

Question 9

What is the fourth step in the HACCP system?

Answer 9

The fourth step is to monitor Critical Control Points (CCPs) and record data to ensure the hazards are controlled by the actions set up in the third step.

Question 10

What is the fifth step in the HACCP system?

Answer 10

The fifth step is to take immediate corrective action whenever monitoring results indicate that criteria are not met at the Critical Control Points (CCPs).

Question 11

What is the sixth step in the HACCP system?

Answer 11

The sixth step is to verify that the HACCP system is working as planned by reviewing the system, ensuring hazards are identified, corrective actions are taken, and a safe food product is produced.

Question 12

What is the seventh step in the HACCP system?

Answer 12

The seventh step is record-keeping, which allows managers to review the HACCP plan periodically to verify that the system is working effectively.

Question 13

What should be done if food temperature is between 41°F and 70°F for more than two hours during storage?

Answer 13

If food temperature is between 41°F and 70°F for more than two hours during storage, the food should be discarded.

Question 14

What should be done if food temperature is less than 165°F and more than two hours have elapsed during reheating?

Answer 14

If food temperature is less than 165°F and more than two hours have elapsed during reheating, the food should be discarded.

Question 15

What action should be taken if food is found to be stored under sewer lines?

Answer 15

If food is found to be stored under sewer lines, it should be discarded.

Question 16

What is the critical control point for the preparation of tuna salad?

Answer 16

The critical control point for the preparation of tuna salad includes ensuring no bare hand contact, sending ill workers home, maintaining food at 41°F or below, using clean and sanitized equipment and utensils, and proper hand washing techniques.

Question 17

What should be done if food is held at a temperature higher than 41°F for more than two hours during cold holding?

Answer 17

If food is held at a temperature higher than 41°F for more than two hours during cold holding, the food should be discarded.

Question 18

What is the critical control point for cooking fried chicken?

Answer 18

The critical control point for cooking fried chicken is uninterrupted cooking to reach an internal temperature of 165°F at the thickest part of the food.

Question 19

What should be done if the temperature of fried chicken is below 140°F for more than two hours during hot holding?

Answer 19

If the temperature of fried chicken is below 140°F for more than two hours during hot holding, the food should be discarded.

Question 20

What is the importance of record-keeping in the HACCP system?

Answer 20

Record-keeping is important in the HACCP system because it allows managers to review the plan periodically to verify that the system is working effectively and that food safety is maintained.