HACCP Training, HACCP quiz test questions and well detailed answers

1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures - correct answers Seven Principles of HACCP We Deliver Brands that Consumers can Trust and Value - correct answers Food Safety Policy Hazard Analysis Critical Control Point - correct answers HACCP A system to identify hazards and a means to document the hazard. - correct answers HACCP 1. Label to formula match 2. Allergen clean with triple inspection 3. Separation of equipment, buckets and tools - correct answers 3 steps to Allergen Control Preventative controls and Hazard Analysis - correct answers A Element of the Food Safety Modernization Act Inspection and Compliance - correct answers A Element of the Food Safety Modernization Act Imported Food safety - correct answers A Element of the Food Safety Modernization Act Response - correct answers A Element of the Food Safety Modernization Act Enhanced Partnership - correct answers A Element of the Food Safety Modernization Act Obama - correct answers Signed the Food Safety Modernization Act into effect Food Safety System Certification - correct answers FSSC self assessment Training Team of QRO, HR, Security and facility managers Site Plan Communication - correct answers General Mills Food Defense Program requirements Any biological, physical, or chemical property that may cause a food to be unsafe for human consumption. - correct answers Food Safety Hazard Critical Control Point - correct answers CCP A point, step or procedure at which control can be applied and significant food-safety hazard can be prevented, eliminated or reduced to acceptable levels. - correct answers CCP Conduct Hazard Analysis - correct answers first step to developing a HACCP plan The area directly above exposed raw material, intermediate or unwrapped food product, and/or food contact equipment surfaces. - correct answers product zone Salmonella and Listeria - correct answers Two environmental sources General mills Environmental Program targets Good Manufacturing Practices - correct answers GMP Part of the Code of Federal Regulations and are mandatory for food production facilities - correct answers GMP the approved color bristle for raw milk food contact - correct answers Red bristle the approved color bristle for food contact - correct answers White bristle white clear stainless steel - correct answers approved for food contact surfaces 1. Peanuts 2. Milk 3. Soy 4. Wheat 5. Tree nuts 6. Eggs 7. Fish 8. Shellfish - correct answers Big 8 Allergens undeclared Allergens Microbiology - correct answers two common reasons for recalls Control Points - correct answers CP Product Protection Point - correct answers PPP CP - correct answers PPP was changed to X-ray - correct answers A CONTROL POINT Metal detector - correct answers A CONTROL POINT Cup series - correct answers A CONTROL POINT WBB screens - correct answers A CONTROL POINT magnets - correct answers List a CP Assures our customers we have good food safety programs and we do what we say we do - correct answers FSSC Program A HACCP Plan - correct answers Every General Mills Plant is required to have Pillsbury - correct answers Developed HACCP Program 1. Biological 2. Chemical 3. Physical - correct answers three parts of HACCP Pathogens-Bacteria - correct answers Biological Hazard Cleaning materials - correct answers Chemical Hazard Foreign Materials - correct answers Physical Hazard HACCP - correct answers Core Of The Food Safety Program When a Critical limit is not met at a CCP - correct answers A HACCP Deviation define the practices that the foodservice operation should be following regardless of the type of food item passing through - correct answers What are food safety prerequisite programs? Systematic approach to preventing foodborne illness during all phases of food production and preparation - correct answers What is HACCP? Point in HACCP process to be controlled to ensure food safety - correct answers What is a Critical Control Point (CCP?) Assess the hazards; identify the critical points - correct answers What is included in evaluate portion of HACCP? Establish limits at each critical control point; monitor critical points; take corrective action - correct answers What is included in the control portion of HACCP? Documentation; verification - correct answers What is included in verify its effectiveness of HACCP? Prepping and serving without cooking; prepping and cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving - correct answers What are some common food processes? Identify any potential food hazards, then look at where the food hazards are likely to occur for each food - correct answers What should you look for when looking at how foods are processed? Identify the hazards - biological, chemical, physical; assess the risk for these hazards; develop preventative measures to keep hazards under control - correct answers What are the purposes of hazard analysis? Any point in the food production system during which a loss of control may result in an unacceptable health risk - correct answers What is a CCP? Chilling; specific sanitation procedures; product formulation control - manufacturers; prevention of cross-contamination; employee and environmental hygiene - correct answers What are some examples of CCPs? Processing food; purchasing vulnerable foods; preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating; sanitation - cleanup, equipment, facilities, pest control, and water; storage - temperature; personnel - hygiene - correct answers What are some CCPs to be considered? Use approved reputable dealers; written specifications; certain foods treated with special care - correct answers How can we lessen the dangers of vulnerable foods? High-protein, high moisture foods - meat - beef, pork, lamb; poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based; tofu and other soy foods; stuffings exposed to poultry cav