HACCP FINAL STUDY GUIDE | 102 QUESTIONS | LATEST UPDATE 2024/2025 WITH 100% DETAILED VE, Exams of Health sciences

Download HACCP FINAL STUDY GUIDE | 102 QUESTIONS | LATEST UPDATE 2024/2025 WITH 100% DETAILED VE and more Exams Health sciences in PDF only on Docsity! HACCP FINAL STUDY GUIDE | 102 QUESTIONS | LATEST UPDATE 2024/2025 WITH 100% DETAILED VERIFIED ANSWERS What will be monitored? How does the critical limit relate to the monitoring activity? Control Measure at each CCP CL and monitoring limit activity must match What is the NACMCF description of monitoring? a planned sequence of observations or measurements to assess whether a CCP is under control in order to produce an accurate record for verification What causes a corrective action and why? a deviation = actual / potential hazard How will each control measure be monitored? 1. Monitor measurement and observation 2. Calibration 3. Right monitoring equipment Describe how you would select monitoring equipment why is calibration crucial? How can microbial testing be best used? Why do results have to be in real time? Monitoring equipment must be real time, accurate, and precise Calibration is crucial in order to know for sure that the equipment is working properly Microbial testing can best be used as a verification method Results have to be in real time so that if something is wrong they can fix it in real time What are concerns about monitoring equipment that touches products? chemical leaks and cross contamination Why do you need to produce a record? why are diversion values not useful in monitoring? Proof and verification What are the advantages / disadvantages of continuous monitoring? Advantages: preferred, needed when process has frequent variations in CL Disadvantages: Burdensome, impractical, infeasibl, burdensome monitoring can lead to missing monitoring activity = HACCP violation Examples: Continuous metal detector What are the advantages / disadvantages of discontinuous monitoring? What does FSIS require concerning corrective action? Cause of deviation is identified and eliminated CCP is back under control by corrective action Measures are taken to prevent recurrence No unsafe product enters commerce Segregate and hold product Perform a review Prevent unsafe food from being distributed What is a corrective action plan? a plan that makes sure that no unsafe product is distributed, and the cause of deviation is corrected What do you do if you have no corrective action plan? Segregate and hold product Review product disposition Prevent unsafe product from entering commerce Take corrective action Trained individual performs verification / reassessment activities Who makes the decisions about corrective actions? The person making the decision must be clearly stated and outlined Should be a person familiar with the CCP Responsible for records What are the two objectives of verification? 1. To determine if HACCP plan is valid 2. To verify that HACCP plan is working according to plan Define Validation That element of verification focused on collecting and evaluation information to determine if HACCP plan will effectively control Hazards What is the initial validation? documenting the scientific basis for control methods When are experiments needed for validation? When can you skip supporting documentation? Experiments will be conducted or outside process authorities will be contacted as needed If a regulatory performance standard exists = no validation What do FSIS and FDA require concerning validation? Requires initial validation and continued review FDA seafood HACCP does not require validation FDA juice HACCP does require validation within 12 months of implementation When does validation occur? how can it affect your HACCP plan? During the first few weeks, the HA and HACCP plan are reviewed to make sure they are valid Validation can lead to changes in CCP selection, control measures, and CLs What is revalidation? When does it occur? a revalidation whenever there are changes made that could affect hazard analysis or HACCP plan "Reassessment" for seafood, meat, and poultry "Validation" for juice They occur at least annually or when changes occur What changes require reassessment? Prerequisite programs Raw materials equipment employee practices product formulation preparation procedures List and explain information that may trigger a reassessment? New information concerning safety of product / ingredient Product is linked to outbreak Agency alerts related to products process authority recommendation Multiple deviations Inadequate record-keeping Who conducts revalidation? What information is reviewed? The HACCP team conducts revalidation They review product description, flowchart, QA records, consumer complaints are also considered What questions need to be addressed during revalidation? List of HACCP and assigned responsibilities Description of food, distribution, intended use and consumer, flow diagram with CCP's listed HACCP plan summary What records should be part of the supporting documentation? describe each Written HA CCP establishment CL, monitoring, corrective action, and verification establishment Prerequisite programs What daily logs should be kept? Monitoring, Verification, Corrective Action What are recommended record keeping procedures? Records must be in real time No erasing data - no white out Standard forms and reviewed regularly FDA and USDA / FSIS have specific record keeping requirements What records are required by CFR 120 and 123? Name and location of processor Date and time of activity Product identification Processing information Actual observations Reviewer's signature and date What information must on a record according to FSIS? What additional information is recommended? Date and time Each entry has date and time signed Processing information Actual observation Reviewers signature Additional information: Company name and location, Title of record, CCP criteria, corrective action to be taken and by whom How does one revise documents? Replace all outdated documents Investigate reviews to assess success Who has to review records? how much access do the FDA and FSIS have to the records? FDA and USDA require review by individual trained in HACCP FSIS has access to everything regarding meat and poultry FDA juice has access to just the HACCP plan FDA seafood has access to the HACCP plan but not hazard analysis How do you best manage HACCP implementation? Don't just give HACCP plan to production Best broken down into steps Need commitment from management What 2 key steps are necessary for a successful implementation? 1. Education and training 2. Commitment from management When is validation necessary? A new HACCP plan has to be validated before implementation to make sure it works Amendments also need to be validated What activities should be included in the Action plan? Review CCP management requirements ID of additional support initiatives Listing modification requirements Consider personnel resources Consider existing documentation Consider general HACCP awareness Who should be on the HACCP team and how is it selected? Management, QA/QC, Sanitation, maintenance / engineering, production supervisors, product development / sales Should you rely on consultants? Depends on the specific company How can generic HACCP plans be useful? They can be reviewed and adapted to fit specific needs Describe the process of HACCP implementation 1) Training: Not everyone has to e a HACCP expert 2) Trial Period: catch unforseen problems and can take months What are the elements of a food safety program? Safe Design, HACCP, prerequisite programs What are the key fundamentals of a good maintenance plan Challenge effectiveness, is up to date, remains suitable Who is responsible for maintaining the HACCP plan and what must they provide? T/F codex alimentarius commission looks at general food on a global level? True Pre-assessment of Hazard Analysis is done to identify gaps in: Supplier's quality management, cleaning and sanitation, design of premise and pest control T/F all documentation of FSMS must be retained for at least two years and only FMSM members need to be trained of their roles in the management system F What does HAS stand for? Hygiene Assessment System What does TVC stand for? Total Viable Counts In cheese processing using raw milk, the presence of S. aureus was most likely because of __________________ Lack of cleanliness in the dairy farm T/F: in the canary islands of Spain, it was once thought that HACCP was too complicated for small and medium sized cheese - making operations T What main biological hazard does ultrafiltration prevent Pathogenic microbes The monitoring of an ultrafiltration system is measured by Measuring turbidity Using ultrafiltration as a critical control point allows for what? A microbial free product T/F All filtration can be considered "cold sterilization" due to the prevention of most microorganims False AF T/F the resulting brine product after ultrafiltration can no longer go through the same process again False What does RUTF stand for? Ready-To-Use Therapeutic Foods Which of the following are commonly known to be hazardous to RUTF foods? Salmonella and Aflatoxins What does FMEA stand for? Failure Mode and Effect Analysis What region of Spain is responsible for producing 45% of it's mushroom crop Castilla-La Mancha What is the highest degree of contamination for raw red meat? Cooling facilities Which is not a processing step for milk? Filtration What is the legal limit for aflatoxin presence in food? 10 ppb Which CCP is considered the most important in seafood processing? Cooling / chilling