Any step at which biological, chemical, or physical factors can be controlled.
What is a control point?
100
Procedures, including Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs), that address operational conditions providing the foundation for the HACCP system.
What are Prerequisite Programs?
100
What are 3 intrinsic factors that influence microbial growth?
What is the difference between verification and validation?
Verification = are you doing what you say you're doing?
Validation = is your system working?
200
What is a deviation?
Failure to meet a critical limit.
200
Name 3 examples of SSOPs
Check with instructor
200
Who should be on the HACCP team?
Ideally a cross section of business's personnel.
Personnel who can contribute different areas of expertise.
200
What are the 4 types of hazards?
Biological
Chemical
Physical
Radiological
200
Give 2 examples of verification activities?
Visual inspection, checking records
300
What is the difference between a HACCP plan and a HACCP system?
The HACCP plan is the written document which is based upon the principles of HACCP and which delineates the procedures to be followed.
The HACCP system is the result of the implementation of the HACCP Plan (everything together, including prerequisite programs)
300
What is an example of an SSOP that would follow under the section "Facility Controls"?
What pest control?
What is preventive maintenance and repairs?
300
Foods that require refrigeration are called...
TCS (Time-Temperature Control for Safety) foods
300
What are 3 ways to control a hazard?
Prevent
Eliminate
Reduce to an acceptable level
300
This pathogen is the 3rd biggest killer associated with foodborn illness.
Listeria monocytogenes
400
A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
What is a hazard?
400
What is the purpose of the prerequisite programs?
Foundation supporting the HACCP plan.
400
What are the 5 preliminary HACCP tasks?
1. Assemble the HACCP team
2. Describe food and its distribution
3. Describe intended use and consumer
4. Construct flow diagram
5. Verify flow diagram
400
A limit that is not critical, but if exceeded indicates system may be losing control.
Operating limit
400
This pathogen has been associated with spinach outbreaks and is commonly found in raw beef.
E. coli 0157:H7 or EHEC
500
Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
(Checking that you're doing what you say you're doing)
What is verification?
500
What are three of the basic components of an SSOP?
Purpose
Scope
Procedure
Notes
Corrective Actions
Records
500
What are the 8 major allergens?
1. Milk
2. Eggs
3. Fish
4. Crustacean shellfish
5. Tree nuts
6 Peanuts
7. Wheat
8. Soybeans
500
What are the 7 HACCP principles?
1. Conduct Hazard analysis
2. Determine CCPs
3. Determine Critical Limits for each CCP
4. Establish monitoring system for each CCP
5. Establish corrective actions
6. Establish verification procedures
7. Establish recordkeeping
500
What is the number one chemical hazard associated with recalls?