FSC 342 FINAL EXAM | QUESTIONS AND ANSWERS |
100% CORRECT
A sequence of questions to assist in determining whether a control point is a
CCP Answer - CCP Decision Tree
(a) To manage the conditions of an operation to maintain compliance with
establishedcriteria. (b) The state where correct procedures are being followed
and criteria are being met. Answer - Control
Any action or activity that can be used to prevent, eliminate or reduce a
significant hazard Answer - Control Measure
Any step at which biological, chemical, or physical factors can be controlled
Answer - Control Point
Procedures followed when a deviation occurs. Answer - Corrective Action
A requirement on which a judgement or decision can be based Answer -
Criterion
A step at which control can be applied and is essential to prevent oreliminate a
food safety hazard or reduce it to an acceptable level Answer - Critical Control
Point
, A maximum and/or minimum value to which a biological, chemical or
physicalparameter must be controlled at a CCP to prevent, eliminate or reduce
to an acceptable levelthe occurrence of a food safety hazard Answer - Critical
Limit
Failure to meet a critical limit Answer - Deviation
A systematic approach to the identification, evaluation, and control of food
safetyhazards Answer - HACCP
The written document which is based upon the principles of HACCP and
whichdelineates the procedures to be followed Answer - HACCP Plan
The result of the implementation of the HACCP Plan Answer - HACCP System
The group of people who are responsible for developing, implementing
andmaintaining the HACCP system Answer - HACCP Team
A biological, chemical, or physical agent that is reasonably likely to cause illness
orinjury in the absence of its control. Answer - Hazard
The process of collecting and evaluating information on hazards associatedwith
the food under consideration to decide which are significant and must be
addressed in theHACCP plan Answer - Hazard Analysis
To conduct a planned sequence of observations or measurements to assess
whether aCCP is under control and to produce an accurate record for future
use in verificatio Answer - Monitor
100% CORRECT
A sequence of questions to assist in determining whether a control point is a
CCP Answer - CCP Decision Tree
(a) To manage the conditions of an operation to maintain compliance with
establishedcriteria. (b) The state where correct procedures are being followed
and criteria are being met. Answer - Control
Any action or activity that can be used to prevent, eliminate or reduce a
significant hazard Answer - Control Measure
Any step at which biological, chemical, or physical factors can be controlled
Answer - Control Point
Procedures followed when a deviation occurs. Answer - Corrective Action
A requirement on which a judgement or decision can be based Answer -
Criterion
A step at which control can be applied and is essential to prevent oreliminate a
food safety hazard or reduce it to an acceptable level Answer - Critical Control
Point
, A maximum and/or minimum value to which a biological, chemical or
physicalparameter must be controlled at a CCP to prevent, eliminate or reduce
to an acceptable levelthe occurrence of a food safety hazard Answer - Critical
Limit
Failure to meet a critical limit Answer - Deviation
A systematic approach to the identification, evaluation, and control of food
safetyhazards Answer - HACCP
The written document which is based upon the principles of HACCP and
whichdelineates the procedures to be followed Answer - HACCP Plan
The result of the implementation of the HACCP Plan Answer - HACCP System
The group of people who are responsible for developing, implementing
andmaintaining the HACCP system Answer - HACCP Team
A biological, chemical, or physical agent that is reasonably likely to cause illness
orinjury in the absence of its control. Answer - Hazard
The process of collecting and evaluating information on hazards associatedwith
the food under consideration to decide which are significant and must be
addressed in theHACCP plan Answer - Hazard Analysis
To conduct a planned sequence of observations or measurements to assess
whether aCCP is under control and to produce an accurate record for future
use in verificatio Answer - Monitor
