HACCP EXAM STUDY
GUIDE/COMPREHENSIVE GUIDE/ACTUAL
EXAM QUESTIONS WITH 100% CORRECT
ANSWERS!!
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NUR 221 Exam 1 CHS 101 Final CHFM
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What will be monitored? Control Measure at each CCP
How does the critical limit relate CL and monitoring limit activity must match
to the monitoring activity?
a planned sequence of observations or measurements to assess
What is the NACMCF
whether a CCP is under control in order to produce an accurate
description of monitoring?
record for verification
What causes a corrective action a deviation = actual / potential hazard
and why?
1. Monitor measurement and observation
How will each control measure
2. Calibration
be monitored?
3. Right monitoring equipment
Describe how you would select Monitoring equipment must be real time, accurate, and precise
monitoring equipment
Calibration is crucial in order to know for sure that the equipment
why is calibration crucial? is working properly
How can microbial testing be Microbial testing can best be used as a verification method
best used?
Results have to be in real time so that if something is wrong they
Why do results have to be in real can fix it in real time
time?
What are concerns about chemical leaks and cross contamination
monitoring equipment that
touches products?
Why do you need to produce a Proof and verification
record? why are diversion values
not useful in monitoring?
, Advantages: preferred, needed when process has frequent
variations in CL
What are the advantages /
Disadvantages: Burdensome, impractical, infeasibl, burdensome
disadvantages of continuous
monitoring can lead to missing monitoring activity = HACCP
monitoring?
violation
Examples: Continuous metal detector
What are the advantages / Cons: is only representative of the sample taken
disadvantages of discontinuous
monitoring? Pros: can be used in case of low variations
Where must you list the person It must be listed in the HACCP plan
responsible for monitoring?
9 CFR 417.2
Which regulations pertain to
monitoring? (honestly I have no
21 CFR 123.6
idea how im gonna memorize
these butt screw it imma try)
21 CFR 120.8
Changing the process to reduce hazard risk
What is a corrective action?
(Deviation = actual / potential hazard)
How do you establish a
corrective action?
Corrective action depends on process parameter and type of
food
What is the goal of adjusting the To take care of the deviation
process?
It is a preventative measure because monitoring should allow for
Why is it a preventative adjustments prior to deviation
measure?
immediately adjust process (
no critical limit is broken)
What are your options for Stop the line, put product on hold, correct the program on line,
adjusting the process? rework produce (used if there is wrong equipment)
Equipment malfunction: quick fix, keep line running, non
compliant product on hold
Automatic control and monitoring, Operator intervention
Name possible actions that can
adjust the process, which option
In process adjustment is preferred (control time / temp, reroute
is preferred?
ingredients, don't use processing aid)
When and where are corrective Whenever / wherever a deviation occurs from a critical limit for a
actions needed? Compare critical control point
immediately detected deviations
to after process detected
deviations.
Determine and correct the cause
NACMCF Corrective actions
Determine disposition of product
must include?
Record a corrective action
GUIDE/COMPREHENSIVE GUIDE/ACTUAL
EXAM QUESTIONS WITH 100% CORRECT
ANSWERS!!
Save
Students also studied
Flashcard sets Study guides
NUR 221 Exam 1 CHS 101 Final CHFM
Teacher 54 terms Teacher 121 terms Teacher 100 terms
Kyalokyema Preview Shoj77 Preview clement_ndambiri4
What will be monitored? Control Measure at each CCP
How does the critical limit relate CL and monitoring limit activity must match
to the monitoring activity?
a planned sequence of observations or measurements to assess
What is the NACMCF
whether a CCP is under control in order to produce an accurate
description of monitoring?
record for verification
What causes a corrective action a deviation = actual / potential hazard
and why?
1. Monitor measurement and observation
How will each control measure
2. Calibration
be monitored?
3. Right monitoring equipment
Describe how you would select Monitoring equipment must be real time, accurate, and precise
monitoring equipment
Calibration is crucial in order to know for sure that the equipment
why is calibration crucial? is working properly
How can microbial testing be Microbial testing can best be used as a verification method
best used?
Results have to be in real time so that if something is wrong they
Why do results have to be in real can fix it in real time
time?
What are concerns about chemical leaks and cross contamination
monitoring equipment that
touches products?
Why do you need to produce a Proof and verification
record? why are diversion values
not useful in monitoring?
, Advantages: preferred, needed when process has frequent
variations in CL
What are the advantages /
Disadvantages: Burdensome, impractical, infeasibl, burdensome
disadvantages of continuous
monitoring can lead to missing monitoring activity = HACCP
monitoring?
violation
Examples: Continuous metal detector
What are the advantages / Cons: is only representative of the sample taken
disadvantages of discontinuous
monitoring? Pros: can be used in case of low variations
Where must you list the person It must be listed in the HACCP plan
responsible for monitoring?
9 CFR 417.2
Which regulations pertain to
monitoring? (honestly I have no
21 CFR 123.6
idea how im gonna memorize
these butt screw it imma try)
21 CFR 120.8
Changing the process to reduce hazard risk
What is a corrective action?
(Deviation = actual / potential hazard)
How do you establish a
corrective action?
Corrective action depends on process parameter and type of
food
What is the goal of adjusting the To take care of the deviation
process?
It is a preventative measure because monitoring should allow for
Why is it a preventative adjustments prior to deviation
measure?
immediately adjust process (
no critical limit is broken)
What are your options for Stop the line, put product on hold, correct the program on line,
adjusting the process? rework produce (used if there is wrong equipment)
Equipment malfunction: quick fix, keep line running, non
compliant product on hold
Automatic control and monitoring, Operator intervention
Name possible actions that can
adjust the process, which option
In process adjustment is preferred (control time / temp, reroute
is preferred?
ingredients, don't use processing aid)
When and where are corrective Whenever / wherever a deviation occurs from a critical limit for a
actions needed? Compare critical control point
immediately detected deviations
to after process detected
deviations.
Determine and correct the cause
NACMCF Corrective actions
Determine disposition of product
must include?
Record a corrective action
