Haccp Quiz

8 Questions  I  By Jpatterson11407 on October 10, 2012

  
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1.  Which of the following discribes HACCP as compared to the prerequisite programs.  Check all that apply.
A.
B.
C.
D.
E.
F.
2.  HACCP stands for ______________________________________.
3.  When no amount of contaminate is allowed in a particular food product, such as Listeria monocytogenes in ready-to-eat products, it is called a _________________________ policy.
4.  A ______________________________ occurs when pathogenic invsive agents like Salmonella, Listeria monocytogenes, Campylobacter and ingested live with foods, and eventually reach and colonize in the GI tract causing diarrhea, nausea, or stomach flu.
5.  Give two examples of critical control points.  Give examples for type of products in which you may need the particular CCP.
6.  What is HACCP designed to do?
7.  List three type of hazards.   Give an example of each.
8.  List the seven principles of HACCP.
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