Practice

Question 1

When assembling a HACCP team at an organization, the best results are usually achieved by including:

Answer 1

A cross-functional team

Question 2

The HACCP coordinator’s primary responsibility is to:

Answer 2

Keep the HACCP program up-to-date

Question 3

Accurately identifying the likely end user of a product produced under a HACCP plan is most important because:

Answer 3

some end users have certain risk factors

Question 4

The most important reason for documenting a process flow diagram is:

Answer 4

to produce an accurate description of the process

Question 5

Companies may develop one HACCP plan for multiple products provided that:

Answer 5

• product safety hazards are similar
• critical control points are similar

Question 6

HACCP standards are published by:

Answer 6

the Codex Alimentarius Commission

Question 7

HACCP was first developed to:

Answer 7

ensure a safe food supply for astronauts

Question 8

The scope of a HACCP program should be:

Answer 8

farm-to-table

Question 9

Monitoring is principle […]

Answer 9

4

Question 10

Verification is principle […]

Answer 10

6

Question 11

Define: monitoring

Answer 11

A planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety.

Question 12

Define: verification

Answer 12

The application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.

Question 13

Compare the purpose of monitoring vs verification.

Answer 13

Monitoring: To ensure that each critical control point (CCP) is under control by continuously checking that critical limits are being met.

Verification: To ensure the overall HACCP system is functioning as intended and that monitoring is being conducted correctly and consistently.

Question 14

When do we monitor vs. verify?

Answer 14

Monitor: During the operation, at the time the critical limit is being measured.

Verify: Periodically or as scheduled (e.g., daily, weekly, or during audits). Also done after any changes in the process or equipment.

Question 15

How is monitoring vs. verification done?

Answer 15

Monitoring: Observing or measuring parameters such as temperature, time, pH, or other critical limits at CCPs.

Verifying: Reviewing records, conducting tests (e.g., microbiological or chemical tests), and auditing procedures to ensure the HACCP plan is being properly implemented.

Question 16

What is the benefit of record keeping in monitoring vs. verification?

Answer 16

Monitoring: Provides documentation that the critical limits were adhered to and that the product is safe.

Verification: Provides evidence that the HACCP system is effective and complies with food safety regulations. Records help identify trends and areas for improvement.

Question 17

Who does it and at what frequency? Monitoring vs. verification

Answer 17

Monitoring: Continuous or at specified intervals depending on the nature of the CCP and the critical limit requirements. Usually the production or quality assurance personnel who are responsible for the process.

Verification: Less frequently than monitoring, often during routine audits or scheduled evaluations. Quality assurance team, food safety auditors, external auditors, or management.

Question 18

Name the principle;

1. At the end of each production day, review the “Daily Product Cooking Record” to ensure that it has been properly completed
2. Once per week, ensure that the monitoring of the temperature check follows the written monitoring procedure.
3. If non -conformance is found during the verification procedure, investigate the cause of the non -conformance and take necessary corrective actions to prevent reoccurrence
4. Record all observations (e.g., temperature readings, non - conformances, and corrective actions) on the “Daily Product Cooking Record,” including the date, the time and initials

Answer 18

Establish verification procedures

Question 19

Name the principle:

1. Measure the product’s internal temperature (i.e., of two samples collected from different areas of the kettle) once the operator believes the curry is finished cooking. These temperature readings must be taken each time a batch of curry is cooked.
2. Calibrate the thermometer to ensure it is working correctly before measuring the product’s internal temperature.
3. Collect a sample of the product in a sampling bowl. Place the thermometer into the middle of the sample without touching the sides of the sampling bowl and wait until the thermometer reading is steady.
4. Record the results on the “Daily Vegetable Curry Cooking Record,” including the date, the time, and initials

Answer 19

Establish monitoring procedures

Question 20

Name the principle:

A. When the metal detector fails to detect a metal test sample
1. Immediately stop the line and place all products processed since the last successful check on hold.
2. All products processed while the metal detector was not functional must be held until they can be passed through a functional metal detector.
B. When a product is rejected by the metal detector
1. Inspect the product for the metal Piece

For above listed non -conformances (A & B) investigate the cause of the non -conformance and take necessary corrective actions to prevent reoccurrence.

Record all non-conformances and corrective actions taken on the “Daily Metal Detector Check Record,” including the date, the time, and initials

Answer 20

Establish deviation procedures

Question 21

Name the principle:

Metal detector must detect 2.5 mm ferrous, 2.5 mm non-ferrous, and 3.0 mm stainless steel test samples when the test samples are passed through the detector with the product. The metal detector must reject the product.

Answer 21

Establish critical limits

Question 22

Name the principle:

1. Water temperature must be less than or equal to 4°C and water pH must be between 6.0 and 7.0 prior to the addition of the antimicrobial chemical.
2. The antimicrobial treatment solution (i.e., the chemical and water mix) must contain total chlorine levels between 100 ppm and 150 ppm.
3. The product must remain in contact with the antimicrobial treatment solution for 4–5 minutes.
   4.The antimicrobial treatment solution must be replaced every 4 hours.

Answer 22

Establish critical limits

Question 23

What is the HACCP team leader responsible for ensuring? [5]

Answer 23

• Team members have necessary knowledge and expertise through training and development
• All tasks relating to the development of HACCP are organized adequately
• Time is used effectively
• All skills, resources, knowledge and information needed are identified and sourced
• DOCUMENTS AND RECORDS ARE MAINTAINED EFFECIENTLY

Question 24

The HACCP team should meet on a regular basis to discuss: [5]

Answer 24

• Changes in the HACCP system
• Deficiencies in the HACCP system
• Root causes
• Action plans
• Inspector concerns

Question 25

What is a preventive control plan?

Answer 25

A written document that demonstrates how risks to food and food animals are identified and controlled.

Based on HACCP principles

The PCP also includes a description of measures taken related to packaging, labelling, grades and standards of identity.

Question 26

What is the primary tool for identifying potential areas of cross-contamination?

Answer 26

Form 4 - Plant schematic

Question 27

Define: control measure

Answer 27

a measure that can be applied to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an
acceptable level.

Question 28

Give examples of GMPs.

Answer 28

• Use clean plate
• Wash your hands
• First in first out
• Rotate stored food

Question 29

What are the 5 steps to hazard analysis?

Answer 29

• Review incoming materials
• Evaluate operations for hazards
• Observe actual operating practices
• Take measurements
• Analyze the measurements

Question 30

Describe the HACCP decision tree.

Answer 30

A series of 4 questions (Form 8)

Question 31

What are the components of a SOP? [9]

Answer 31

• Title
• Rationale
• Definitions
• Responsibility
• Equipment and supplies
• Safety concerns
• Procedure
• Contingency plan
• Record keeping

Question 32

What is the PDCA cycle applied to SOP implementation?

Answer 32

Plan
Do
Check
Act