HACCP Test #1
10. What is an Operating Limit?
A criterion that is more stringent than a critical limit and that is used by an operator to reduce the risk of deviation
11. What are the 3 categories of hazards?
Biological, chemical, and physical
7. What are the 5 preliminary steps before beginning HACCP?
Bring together HACCP resources and assemble team, describe the product and its method of distribution, develop a complete list of ingredients and raw materials used in the product, develop a process flow diagram, and have developed and practiced prerequisite programs
2. Name Principle 1 and what does it state?
Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures
18. What are the four questions when using the decision tree?
Do control measures exist for identified hazard, does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level, could contamination with the identified hazard occur in excess of acceptable levels or could it increase to an unacceptable level, will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an acceptable level
4. Name Principle 3 and what does it state?
Establish critical limits, establish critical limits for preventative measures associated with each identified CCP
8. What are the 4 Prerequisite Programs- often referred to as PPs?
Good manufacturing practices, good hygiene practices, standard operating procedures, and sanitation standard operating procedures
15. Each principle directs you to use a form. Three forms are created for the seven principles. Name the form for principle 1 and 2
Hazard analysis and CCPs
1. What does the acronym HACCP stand for?
Hazards and Critical Control Points
13. What should be management's commitment?
Highest level of management must support HACCP in order for HACCP to be an effective program. They can do this through personnel time, training resources, funding, delegation of authority, and employee training
3. Name Principle 2 and what does it state?
Identify critical control points, identify the critical control points in the process
19. Name the important considerations when using the decision tree.
It is used after the hazard analysis, it is used at the steps where a hazard that must be addressed in the HACCP plan has been identified, a subsequent step in the process may be more effective in controlling a hazard and may be the preferred CCP, more than one step in the process may be involved in controlling a hazard, more than one hazard may be controlled by a specific control measure
16. Name the headings for each of the columns on the hazard analysis and CCPs form
Potential hazards introduced, controlled, or enhanced in this step, does this potential hazard need to be addressed in the HACCP plan, why, what measures can be applied to prevent, eliminate, or reduce the hazards being addressed in the HACCP plan, is this step a CCP
6. What does the acronym SSOP stand for?
Sanitation standard operating procedures
5. What does the acronym SOP stand for?
Standard operating procedures
9. What is a critical limit?
The maximum and/or minimum value to which a hazard must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level of occurrence
12. Which of the following statement(s) are true?
a. HACCP is intended for food safety only
14. The washing of products applicable for
a. SSOP's
17. Name the applicable columns for principle 1 and principle 2 for the hazard analysis and CCPs form
the first 4
