FSHN 420 Final Exam Study Guide:
Comprehensive Practice Questions and
Answers for Food Safety and HACCP
2024 updated version
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is HACCP?
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
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
,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.
What are 3 ways the HACCP food safety system helps in
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
biological (microbes), chemical (detergent), physical (toothpick or glass)
What is a critical control point in the HACCP
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
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
,What is the difference between a HACCP Plan and HACCP System
Plan= written document
System= plan in operation
Define control point in HACCP
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
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
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
failure to meet a critical limit set for a CCP
Define monitoring in HACCP
, 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
one of six categories that prioritize risk based on food hazards
Define verification in HACCP
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
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
the dorito infused food very hot
Describe "Step 1: assemble the HACCP team" in HACCP Plan
form team from personnel directly involved in daily processing activities. Team should be
multidisciplinary.
Comprehensive Practice Questions and
Answers for Food Safety and HACCP
2024 updated version
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is HACCP?
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
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
,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.
What are 3 ways the HACCP food safety system helps in
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
biological (microbes), chemical (detergent), physical (toothpick or glass)
What is a critical control point in the HACCP
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
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
,What is the difference between a HACCP Plan and HACCP System
Plan= written document
System= plan in operation
Define control point in HACCP
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
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
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
failure to meet a critical limit set for a CCP
Define monitoring in HACCP
, 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
one of six categories that prioritize risk based on food hazards
Define verification in HACCP
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
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
the dorito infused food very hot
Describe "Step 1: assemble the HACCP team" in HACCP Plan
form team from personnel directly involved in daily processing activities. Team should be
multidisciplinary.
