FSC 342 HACCP FINAL EXAM TEST WITH GUARANTEED ACCURATE ANSWERS, Exams of Nursing

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FSC 342 HACCP FINAL EXAM TEST FSC 342 HACCP FINAL EXAM TEST WITH GUARANTEED ACCURATE ANSWERS Principle 1 - ACCURATE ANSWERS✔✔ Conduct a Hazard Analysis Develop a list of biological, chemical and physical hazards that are: Reasonably likely to occur Reasonably likely to cause injury or illness if not effectively controlled Principle 2 - ACCURATE ANSWERS✔✔ Determine CCPs A step at which control can be applied and is essential to either prevent / eliminate the hazard to reduce the hazard to an acceptable level. Identification of CCP's based on previous hazard analysis is fundamental to controlling hazards. Principle 3 - ACCURATE ANSWERS✔✔ Establish Critical Limits

The maximum and/or minimum value to which a biological, chemical or physical hazard must be controlled at a CCP to prevent, eliminate or reduce the hazard to an acceptable level of occurrence Principle 4 - ACCURATE ANSWERS✔✔ Establish Monitoring Procedures A planned sequence of observations or measurements that are recorded to determine if a CCP is under control Principle 5 - ACCURATE ANSWERS✔✔ Establish Corrective Action Procedures followed when deviation occur. Principle 6 - ACCURATE ANSWERS✔✔ Establish Verification Procedures Activities other than monitoring that determine the validity of a HACCP plan and that the system is operation according to the plan Principle 7 - ACCURATE ANSWERS✔✔ Record Keeping and Documentation Procedures Hazard analysis summary - rationale for hazards and control measures Prerequisite Program - ACCURATE ANSWERS✔✔ Procedures that address operating conditions providing the foundation for the HACCP system. This includes GMPs

What are the five preliminary steps in HACCP development? - ACCURATE ANSWERS✔✔ Assemble HACCP Team, Describe food/distribution, Describe intended use and consumers, Flow Diagram, Verify Flow Diagram HACCP - ACCURATE ANSWERS✔✔ Systematic approach to the identification, emulation, and control of food safety hazards HACCP Plan - ACCURATE ANSWERS✔✔ The written document that describes the procedures to be followed HACCP System - ACCURATE ANSWERS✔✔ The result of implementing the HACCP plan Hazard Anaylsis - ACCURATE ANSWERS✔✔ Develop a list of hazards that are reasonably likely to occur and reasonably likely to cause injury or illness if not effectively controlled Hazard Evaluation - ACCURATE ANSWERS✔✔ Which potential hazards present significant risk to consumers and need to be addressed in HACCP plan based on severity and likelihood of occurrence Control Point - ACCURATE ANSWERS✔✔ Any step at which biological, chemical, and/or physical factors can be controlled

Critical Control Point - ACCURATE ANSWERS✔✔ A step where control can be applied, and is essential to prevent/ eliminate. Reduce a food safety hazard to an acceptable level Decision Tree - ACCURATE ANSWERS✔✔ Useful tool for determining CCPs Critical Limits - ACCURATE ANSWERS✔✔ The maximum and/or minimum value to which a hazard must be controlled at a CCP to prevent, eliminate, or reduce the hazard to an acceptable level of occurrence Monitoring Procedure - ACCURATE ANSWERS✔✔ A planned sequence of observations or measurements that are recorded to determine if a CPP is under control and produce accurate record for future use in verification Control Measure - ACCURATE ANSWERS✔✔ Control used to reduce or eliminate the risk posed by the hazard i.e. metal detector Deviation - ACCURATE ANSWERS✔✔ Product exceeding or not meeting a critical limit Corrective Action - ACCURATE ANSWERS✔✔ Procedures followed when deviation occurs. Prevent potentially hazardous foods from reaching consumers.

SSOPs - ACCURATE ANSWERS✔✔ Sanitation and Standard Operating Procedures HACCP Coordinator - ACCURATE ANSWERS✔✔ Responsible for overall development, organization, and management of the HACCP program i.e. QA or Food Safety HACCP Team - ACCURATE ANSWERS✔✔ A multidisciplinary unit responsible for developing the HACCP plan according to company policies and objectives Hazard - ACCURATE ANSWERS✔✔ Any biological, chemical, or physical factor that could potentially cause illness or injury to someone Severity - ACCURATE ANSWERS✔✔ Seriousness of the potential illness or injury resulting from exposure to the hazard Operating Limits - ACCURATE ANSWERS✔✔ Limits established for non-food safety reasons that exceed those established for food safety Ideal Monitoring Device - ACCURATE ANSWERS✔✔ Non-invasive, continuous that provides a numerical value, permanent record of measurement, and an alarm

Validation - ACCURATE ANSWERS✔✔ The collecting and evaluating of scientific and technical information to determine if the HACCP plan will effectively control the hazard Verification - ACCURATE ANSWERS✔✔ Activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan Record - ACCURATE ANSWERS✔✔ Written evidence that documents a task