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HACCP Questions and Answers (Q&A)

G. Roland, Professor
Answered: Feb 11, 2019
In Human Resource, you may have heard of the term “corrective action.” It is a way of telling an employee that he or she needs to get better at her or his job based on something that...Read More

2 Answers

231 views
Mrgoodwin
Answered: Apr 07, 2020
Covering a cut with a bandage and finger cot

1 Answer

226 views
John Adney
Answered: May 10, 2017
What is "The Grand Forks critical limit for metal

2 Answers

220 views
John Smith
Answered: Apr 07, 2020
True

1 Answer

219 views
Surenderdhariwal
Answered: Nov 06, 2019
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), as a systematic preventive approach to food safety from biological, chemical, and physical hazards in production...Read More

4 Answers

214 views
John Smith
Answered: Apr 07, 2020
Store uncooked chicken breasts at 41F (5C)

1 Answer

214 views
C. Perez, Writer
Answered: Jun 13, 2019
The questions that must be answered are frequency, Who, How, and When. While many fields use monitoring principals, this particular question refers to HACCP. This stands for hazard, analysis, and...Read More

2 Answers

210 views
Blackey
Answered: Apr 07, 2020
Frequency, Who, How, When

1 Answer

205 views
John Smith
Answered: Apr 07, 2020
A point, step or porcedure in a food process at which a hazard can be controlled

1 Answer

205 views
John Smith
Answered: Apr 07, 2020
Environmental Hazard

2 Answers

204 views
John Adney
Answered: Feb 27, 2017
False. There are 7 principles

2 Answers

204 views
John Adney
Answered: Jul 12, 2017

Only documenting the deviationcannot be a coorective action, it must be activity in order to eliminate the hazard

2 Answers

201 views
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