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 traceability?
The ability to follow the path of a food throughout all stages of its life / from its origin to the final consumer.
Stage control: The daily production list is a ____ document.
Output
Input
Production process
Waste disposal plan
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.
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
Which of the following is NOT a prerequisite in an HACCP system?
Temperature control plan
Provider plan
Sales and customer plan
Control plan for allergens and intolerances
Which one of the three levels of the HACCP plan establishes the context for the plan?
The general aspects
The records used in a HACCP system must include...
The results obtained and the incidents or errors detected
The person responsible
All the answers are correct
The verification activities
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 growth of microorganisms is an example of which principles of the HACCP plan?
Analyze possible physical, chemical and microbiological hazards.
What objectives does the traceability plan pursue in a food company?
Locate the point where the incident occurred
All the answers are correct
Locate unsafe products to remove them
Clarify responsibilities
A self-control system is designed to _______ and _______ hazards that can significantly ________ food safety.
DETECT / CONTROL / THREATEN
The HACCP methodology include 3 actions to keep your food safe: which are they?
Identification, evaluation and control of hazards
Which of these plans is NOT a prerequisite in a HACCP system?
Traceability plan
Pet control plan
Cleaning and disinfection plan
Staff training plan
Which of the three levels of the HACCP methodology refers to the preconditions necessary for the implementation of the plan?
The prerequisites
Adding preservative additive is an example of which principles of the HACCP plan?
Determination of critical control points.
What is the HACCP methodology?
It is a system to detect and control possible dangers to food safety.
Stage control: The reception control record is an ____ document.
Production process
Input
Suveillance system
Output
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
What is the objective of a self-control system?
To guarantee the hygiene and quality of the food that the company produces or sells.
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
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
Stage control: The sales records are ____ documents.
Output
Preventive aspect
Production process
Input