6. FSC 342 SSOPs Exam Questions and Answers Graded A+
what does SSOP stand for - Answers Sanitation Standard operating procedures
SSOP are essential what for HACCP - Answers prereq programs
SSOPs are used to... - Answers exclude lessor biological, chemical and physical hazards from HACCP
SSOPs help... - Answers assure production of wholesome, unadulterated food, enhances product quality,
shelf-life and operational efficiency, reduces maintenance costs
general sanitation includes the following: - Answers cleaning of equipment, cleaning the facility,
personnel practices, equipment design and operation, pest control, warehousing practices
general sanitation is addressed in FDA and USDA regulations- FDA recommence written SSOPs for ____ -
Answers fish and seafood
USDA mandates SSOPs for - Answers meat and poultry processors
failure to comply with SSOPs can - Answers lead to legal or criminal action
successful sanitation programs have - Answers proactive approach, employees participating, employee
education, delegation of responsibilities, management commitment, monitoring procedures, record
keeping
FDA SSOPs are for - Answers general food establishments, fish and seafood processors
USDA SSOPs are for - Answers meat and poultry processors
SSOPs for meat and poultry - Answers provide criteria for complying with inspection acts, mandates
continuous inspection of all slaughter operations by USDA, development and implementation and
maintenance of written SSOP mandated by USDA
SSOPs for meat and poultry must include - Answers daily procedures used before and during operations,
signed by overall authority, minimum pre-operational procedures, frequency to be conducted and by
whom
corrective actions are taken when - Answers SSOP fails to prevent product contamination or
adulteration
SSOPs have an emphasis on - Answers preventing adulterations, contamination and cross-contamination
pre-operational sanitation - Answers ensures that facilities, equipment and utensils are free from soul,
tissue debris, chemicals and other hazards before starting
operational sanitation - Answers written procedures for maintaining sanitation during product
preparation, storage and handling
what does SSOP stand for - Answers Sanitation Standard operating procedures
SSOP are essential what for HACCP - Answers prereq programs
SSOPs are used to... - Answers exclude lessor biological, chemical and physical hazards from HACCP
SSOPs help... - Answers assure production of wholesome, unadulterated food, enhances product quality,
shelf-life and operational efficiency, reduces maintenance costs
general sanitation includes the following: - Answers cleaning of equipment, cleaning the facility,
personnel practices, equipment design and operation, pest control, warehousing practices
general sanitation is addressed in FDA and USDA regulations- FDA recommence written SSOPs for ____ -
Answers fish and seafood
USDA mandates SSOPs for - Answers meat and poultry processors
failure to comply with SSOPs can - Answers lead to legal or criminal action
successful sanitation programs have - Answers proactive approach, employees participating, employee
education, delegation of responsibilities, management commitment, monitoring procedures, record
keeping
FDA SSOPs are for - Answers general food establishments, fish and seafood processors
USDA SSOPs are for - Answers meat and poultry processors
SSOPs for meat and poultry - Answers provide criteria for complying with inspection acts, mandates
continuous inspection of all slaughter operations by USDA, development and implementation and
maintenance of written SSOP mandated by USDA
SSOPs for meat and poultry must include - Answers daily procedures used before and during operations,
signed by overall authority, minimum pre-operational procedures, frequency to be conducted and by
whom
corrective actions are taken when - Answers SSOP fails to prevent product contamination or
adulteration
SSOPs have an emphasis on - Answers preventing adulterations, contamination and cross-contamination
pre-operational sanitation - Answers ensures that facilities, equipment and utensils are free from soul,
tissue debris, chemicals and other hazards before starting
operational sanitation - Answers written procedures for maintaining sanitation during product
preparation, storage and handling
