IBWA CPO Chapter 7 Exam Questions

IBWA CPO Chapter 7 Exam Questions with 100% Correct Answers | Latest Version (2024/2025) Expert Verified HACCP stands for... Correct Answer- Hazard Analysis Critical Control Point HACCP is a system, which addresses food saf ety through the analysis and control of biological, chemical, and physi cal hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished prod uct - Correct Answer-management HACCP is a tool to assess hazards and establish control systems that f rather than relying mainly on end-ocus on product testing. - Correct Answer-prevention 7 Principles of HACCP: - Correct Answer-1.Conduct a hazard analysis. 2.Determine the critical control points (CCPs). 3. Establish critical limit (s) (CLs). 4. Establish a system to monitor control of the CCP. 5. Establish corrective action to be taken when monitoring indicates t hat a particular CCP is not under control. 6. Establish procedures for verification to confirm the HACCP system is working effectively. 7.Establish record- keeping and documentation procedures appropriate for these principl es and their application. The production of safe food products requires the HACCP system to b e based upon solid programs - Correct Answer-prerequisite programs provide the basic environmental and operating conditions necessary for the production of a safe food -Correct Answer-Prerequisite The Codex Alimentarius General Principles of Food Hygiene describe t he basic conditions and practices expected for foods intended for trade - Correct Answer-international The existence and effectiveness of prerequisite programs should be a ssessed during the design and implementation of the plan - Correct Answer-HACCP 9 Common Prerequisite Programs: - Correct Answer- Site requirements and approval Construction and control of product handling areas and storage areas Personnel hygiene and welfare Personnel processing practices Water, air and ice supply Storage and transport Separation of functions Waste Disposal Exterior What are the 5 steps needed before you can begin executing the 7 pri nciples of HACCP? - Correct Answer--Assemble the HACCP Team -Describe the Product and its Distribution -Describe the Intended Use and Consumers of the Food -Develop a Flow Diagram Which Describes the Process -Verify the Flow Diagram The HACCP team should be having individuals who have specific knowledge & expertise to the pr oduct or process must be assembled - Correct Answer-multidisciplinary When expertise is not available on site, advice may be obtained from other sources which are knowledgeable with the pote ntial biological, chemical and/or physical hazards associated with the product or process. - Correct Answer-expert The HACCP team will describe the food. A full of the product should be documented including packaging, storage co nditions and method of distribution. - Correct Answer-description Describe the normal expected use of the food. The intended may be the general public or a specific segment of t he population with special needs such as infants or the elderly. -Correct Answer-consumers The purpose of the is to pro vide an outline of all the steps involved in the process that are directl y under the control of the manufacturing facility. - Correct Answer-flow diagram The HACCP team should perform an on-site review of the processing operation against the flow diagram duri ng all stages and hours of operation in order to e flow diagram - Correct Answer-verify th Food concerns must be differentiated from concerns, when conducting the hazard analysis -Correct Answer-safety, quality A hazard is a biological, chemical or physical agent that is likely to cause illness or injury in the absence of its cont rol. - Correct Answer-reasonably] During the hazard analysis, list all the at each step from primary production, processing, manufacture, and distribut ion until the point of consumption. - Correct Answer-hazards Each possible hazard is evaluated on its and likely Correct Answer-severity, occurance A critical control point is a step at which control can be applied and is key to or a food safety hazard or reduce it to an acceptable level. - Correct Answer-prevent, eliminate If a hazard has been identified at a step where ecessary for safety, and no is n measure exists at th at step, or any other, then the product or process should be modified at that step, or at an earlier or later stage, to include the measure. Correct Answer-control A limit is a maximum or minimum value which a biological, chemical or physical parameter must be controlled at a C CP to prevent, eliminate or reduce to an acceptable level the occurre nce of a food safety hazard. - Correct Answer-critical will have one or more control measures to ass Each ure the identified hazards are prevented, eliminated or reduced to ac ceptable levels. - Correct Answer-CCP is the scheduled measurement or observation of a CCP and its critical limit. - Correct Answer-Monitoring Monitoring will provide timely information to make adjustments to e nsure control of the process to prevent exceeding the limits. - Correct Answer-critical A system can be manual or it can be automat ed. - Correct Answer-monitoring The justification of the CCP monitoring should also be part of the of your HACCP plan development. - Correct Answer-frequency 3 Things Corrective Actions should accomplish: - Correct Answer--identify and correct the cause of the non-compliance -determination of the disposition of all non-compliant product a record of the steps and procedures that have been taken to prevent recurrence and bring the CCP under control includes activities, other than monitoring tha t determine the validity of the HACCP plan and that the system is ope rating according to the plan. - Correct Answer-Verification 5 Verification Activities: - Correct Answer--Review of the HACCP plan for completeness -Review of records for deviations and corrective actions -Confirmation CCPs are kept under control -Confirmation of the accuracy of the flow diagram -Review of modifications to the HACCP plan maintained for a HACCP system should include the following a summary of the hazard analysis, including the rational e and justification for determining hazards and control measures. - Correct Answer-Records