FSHN 420 Final Exam Questions And
Answers
What does HACCP stand for? - - correct answer ✅Hazard Analysis
Critical Control Point
What is HACCP? - - correct answer ✅A food safety system
becoming more popular. Designed to prevent outbreaks of food-
borne disease. A way to identify and correct errors before they
become a problem (process control -- preventative approach)
Give important dates to HACCP - - correct answer ✅1960s-
developed by NASA and Natick Laboratories
1971- Pillsbury Company used HACCP to ensure safety of foods for
astronauts
What are the quality control and quality assurance aspects of
HACCP - - correct answer ✅Quality control: verification that a
production process has been conducted correctly
ex. things have been done right
Quality assurance: a set of procedures that help in achieving a
desired result. Reduces risk of error. Eliminates chance of food-
borne outbreak.
,FSHN 420 Final Exam Questions And
Answers
What are 3 ways the HACCP food safety system helps in - - correct
answer ✅1. identify foods and procedures most likely to cause
food borne illness (HAZARD ANALYSIS)
2. establish procedures that reduce the risks of foodborne illness
(CRITICAL CONTROL POINTS & CRITICAL LIMITS)
3. Monitoring all procedures to ensure food safety (OBJECTIVE
MEASUREMENTS)
What are categories of hazards defined by the HACCP - - correct
answer ✅biological (microbes), chemical (detergent), physical
(toothpick or glass)
What is a critical control point in the HACCP - - correct answer
✅An operation, procedure, preparation step, or location where a
preventative or control measure can be applied that would...
-eliminate a hazard
-prevent a hazard
-reduce risk that hazard would occur
What are 2 requirements of a critical control point - - correct
answer ✅1. must be measurable on the spot
2. loos of control of a CCP can cause a health risk through
inadequate heating, improper handling temp, unsafe pH, aw
,FSHN 420 Final Exam Questions And
Answers
What is the difference between a HACCP Plan and HACCP System - -
correct answer ✅Plan= written document
System= plan in operation
Define control point in HACCP - - correct answer ✅any point in a
food system where loss of control does NOT cause a health risk
ex. moving beef from truck to fridge
Define Critical Control Point in HACCP - - correct answer ✅point of
procedure in a food system where control can be exercised and
hazards can be minimized/prevented. Corrective action can then be
applied.
Define critical limit in HACCP - - correct answer ✅standards that
must be met to ensure that a CCP controls a health hazard
ex. heat to internal temp of 160F for at least 15 seconds
ex. maintain temp of product at >140F
ex. cool rapidly to <40F within 2 hours
Define deviation in HACCP - - correct answer ✅failure to meet a
critical limit set for a CCP
, FSHN 420 Final Exam Questions And
Answers
Define monitoring in HACCP - - correct answer ✅observations or
measurements of critical limits. Produces accurate records. Ensures
that critical limits are achieved to maintain product safety. Then,
take corrective action if not monitored.
Define risk category in HACCP - - correct answer ✅one of six
categories that prioritize risk based on food hazards
Define verification in HACCP - - correct answer ✅Methods,
procedures, and tests that determine if the HACCP system is in
compliance with the HACCP plan.
Making sure that the plan is correct in theory and practice
What are the 6 steps in developing the HACCP Plan - - correct
answer ✅1. Assemble the HACCP team
2. Describe the food and its method of distribution
3. Identify intended use and consumers of the food
4. Develop a simple flow diagram describing the process
5. Verify the flow diagram
6. Conduct Hazard analysis
Answers
What does HACCP stand for? - - correct answer ✅Hazard Analysis
Critical Control Point
What is HACCP? - - correct answer ✅A food safety system
becoming more popular. Designed to prevent outbreaks of food-
borne disease. A way to identify and correct errors before they
become a problem (process control -- preventative approach)
Give important dates to HACCP - - correct answer ✅1960s-
developed by NASA and Natick Laboratories
1971- Pillsbury Company used HACCP to ensure safety of foods for
astronauts
What are the quality control and quality assurance aspects of
HACCP - - correct answer ✅Quality control: verification that a
production process has been conducted correctly
ex. things have been done right
Quality assurance: a set of procedures that help in achieving a
desired result. Reduces risk of error. Eliminates chance of food-
borne outbreak.
,FSHN 420 Final Exam Questions And
Answers
What are 3 ways the HACCP food safety system helps in - - correct
answer ✅1. identify foods and procedures most likely to cause
food borne illness (HAZARD ANALYSIS)
2. establish procedures that reduce the risks of foodborne illness
(CRITICAL CONTROL POINTS & CRITICAL LIMITS)
3. Monitoring all procedures to ensure food safety (OBJECTIVE
MEASUREMENTS)
What are categories of hazards defined by the HACCP - - correct
answer ✅biological (microbes), chemical (detergent), physical
(toothpick or glass)
What is a critical control point in the HACCP - - correct answer
✅An operation, procedure, preparation step, or location where a
preventative or control measure can be applied that would...
-eliminate a hazard
-prevent a hazard
-reduce risk that hazard would occur
What are 2 requirements of a critical control point - - correct
answer ✅1. must be measurable on the spot
2. loos of control of a CCP can cause a health risk through
inadequate heating, improper handling temp, unsafe pH, aw
,FSHN 420 Final Exam Questions And
Answers
What is the difference between a HACCP Plan and HACCP System - -
correct answer ✅Plan= written document
System= plan in operation
Define control point in HACCP - - correct answer ✅any point in a
food system where loss of control does NOT cause a health risk
ex. moving beef from truck to fridge
Define Critical Control Point in HACCP - - correct answer ✅point of
procedure in a food system where control can be exercised and
hazards can be minimized/prevented. Corrective action can then be
applied.
Define critical limit in HACCP - - correct answer ✅standards that
must be met to ensure that a CCP controls a health hazard
ex. heat to internal temp of 160F for at least 15 seconds
ex. maintain temp of product at >140F
ex. cool rapidly to <40F within 2 hours
Define deviation in HACCP - - correct answer ✅failure to meet a
critical limit set for a CCP
, FSHN 420 Final Exam Questions And
Answers
Define monitoring in HACCP - - correct answer ✅observations or
measurements of critical limits. Produces accurate records. Ensures
that critical limits are achieved to maintain product safety. Then,
take corrective action if not monitored.
Define risk category in HACCP - - correct answer ✅one of six
categories that prioritize risk based on food hazards
Define verification in HACCP - - correct answer ✅Methods,
procedures, and tests that determine if the HACCP system is in
compliance with the HACCP plan.
Making sure that the plan is correct in theory and practice
What are the 6 steps in developing the HACCP Plan - - correct
answer ✅1. Assemble the HACCP team
2. Describe the food and its method of distribution
3. Identify intended use and consumers of the food
4. Develop a simple flow diagram describing the process
5. Verify the flow diagram
6. Conduct Hazard analysis
