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HACCP FOR SUPERSTARS
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Stage control: The sales records are ____ documents.
 
Output
 
Production process
 
Input
 
Preventive aspect
Stage control: The daily production list is a ____ document.
 
Production process
 
Input
 
Output
 
Waste disposal plan
Stage control: The reception control record is an ____ document.
 
Input
 
Output
 
Production process
 
Suveillance system
What objectives does the traceability plan pursue in a food company?
 
All the answers are correct
 
Locate unsafe products to remove them
 
Locate the point where the incident occurred
 
Clarify responsibilities
The records used in a HACCP system must include...
 
All the answers are correct
 
The verification activities
 
The person responsible
 
The results obtained and the incidents or errors detected
Which kind of traceability allows you to go back to find out the origin and characteristics of the raw materials: who provided them, when, in what quantity...
Backward traceability
Which type of traceability allows monitoring a product within the company?
Internal traceability
Which kind of traceability makes it possible to identify the destination of each product that leaves the company?
Forward traceability
What is traceability?
The ability to follow the path of a food throughout all stages of its life / from its origin to the final consumer.
Adding preservative additive is an example of which principles of the HACCP plan?
Determination of critical control points.
The growth of microorganisms is an example of which principles of the HACCP plan?
Analyze possible physical, chemical and microbiological hazards.
Can you name the 10 plans included in the prerequisites for a company's general hygiene plans.
Staff training/cleaning and disinfection/maintenance/pest control/temperature control/water control/provider/allergens/traceability
Which of the following is NOT a prerequisite in an HACCP system?
 
Sales and customer plan
 
Control plan for allergens and intolerances
 
Temperature control plan
 
Provider plan
Which of these plans is NOT a prerequisite in a HACCP system?
 
Pet control plan
 
Staff training plan
 
Cleaning and disinfection plan
 
Traceability plan
True or false? For an effective implementation of an HACCP system, only the management has to be committed.
False, all staff must be committed.
What is the HACCP methodology?
It is a system to detect and control possible dangers to food safety.
True or false: The people in the work team should be from different areas of the company.
True, the ideal is for the work team to be multidisciplinary
True or false? The company can delegate the implementation of a HACCP system to an external consultant
False, the day-to-day is the responsibility of the company.
Which of the three levels of the HACCP methodology refers to the preconditions necessary for the implementation of the plan?
The prerequisites
Which one of the three levels of the HACCP plan establishes the context for the plan?
The general aspects
Which three levels are involved in the implementation of an HACCP self-control system?
The general aspects, the prerequisites or previous requirements and the HACCP plan.
The HACCP methodology include 3 actions to keep your food safe: which are they?
Identification, evaluation and control of hazards
What is the objective of a self-control system?
To guarantee the hygiene and quality of the food that the company produces or sells.
A self-control system is designed to _______ and _______ hazards that can significantly ________ food safety.
DETECT / CONTROL / THREATEN
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