1.
State what is meant by HACCP.
[1 mark]
- Hazard Analysis and Critical Control Points
JD SCIENCE
HACCP in the food and drink industry
Indicative marking points. Award marks for equivalent scientific or mathematical wording. Do not issue this sheet with the student worksheet.
2.
State what is meant by a prerequisite programme.
[1 mark]
- basic hygiene that must already be in place
3.
State what is meant by a hazard analysis.
[1 mark]
- list what could go wrong at each step
4.
State what is meant by a CCP.
[1 mark]
- critical control point where control is essential
5.
State what is meant by a critical limit.
[1 mark]
- the value that separates safe from unsafe
6.
State what is meant by monitoring.
[1 mark]
- checking the CCP is in control
7.
State what is meant by corrective action.
[1 mark]
- what to do if a limit is failed
8.
State what is meant by verification.
[1 mark]
- checking the HACCP plan works
9.
State what is meant by documentation.
[1 mark]
- plan, logs, deviations
10.
State what is meant by a flow diagram.
[1 mark]
- steps from raw material to dispatch
11.
Pat is asked about HACCP in a Pearson Food Sciences paper.
(a) [2 marks]
- preventive food safety system
(b) [3 marks]
- legal requirement for FBOs
12.
Pat is asked about a prerequisite programme in a Pearson Food Sciences paper.
(a) [2 marks]
- cleaning, pest control, water, training
(b) [3 marks]
- HACCP sits on top
13.
Pat is asked about a hazard analysis in a Pearson Food Sciences paper.
(a) [2 marks]
- bio, chem, physical, allergen
(b) [3 marks]
- likelihood and severity
14.
Pat is asked about a CCP in a Pearson Food Sciences paper.
(a) [2 marks]
- e.g. cook temperature
(b) [3 marks]
- has a critical limit
15.
Pat is asked about a critical limit in a Pearson Food Sciences paper.
(a) [2 marks]
- e.g. 75 °C for 30 s
(b) [3 marks]
- must be measurable
16.
Pat is asked about monitoring in a Pearson Food Sciences paper.
(a) [2 marks]
- temperature log, metal detector
(b) [3 marks]
- frequency set in the plan
17.
A cook CCP is 75 °C. A core probe is 72 °C. Has the CCP passed?
[3 marks]
- Final answer: no
18.
Monitoring is every 30 min for an 8-hour shift. How many checks?
[3 marks]
- Final answer: 16
19.
A metal detector rejects 2 of 500 packs. Percentage?
[3 marks]
- Final answer: 0.40%
20.
Records are kept for 12 months. Weeks (approx)?
[3 marks]
- Final answer: 52
21.
Three CCPs on a line. If each has 2 critical limits, how many limits?
[3 marks]
- Final answer: 6
22.
A cooling CCP is 5 °C within 90 min. At 60 min the food is 8 °C. Still in time?
[3 marks]
- Final answer: yes, 30 min remain — but must continue monitoring
23.
Pat carries out a T-Level occupational task on HACCP in the food and drink industry. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: the factor being investigated
- Dependent: the measured result or quality check
(b) [2 marks]
- follow the SOP and keep other variables constant
- so the test is fair / only one variable is changed
(c) [2 marks]
- not recording the batch/lot number or operator ID
24.
Pat carries out writing or following an SOP for HACCP in the food and drink industry. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: a step in the method
- Dependent: whether the acceptance criteria are met
(b) [2 marks]
- same calibrated instrument
- so the test is fair / only one variable is changed
(c) [2 marks]
- skipping a verification check
25.
Pat carries out a COSHH / risk-assessment review for HACCP in the food and drink industry. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: hazard
- Dependent: control measure effectiveness
(b) [2 marks]
- same PPE and waste route
- so the test is fair / only one variable is changed
(c) [2 marks]
- using expired reagents or the wrong waste stream
26.
Pat carries out data review in a LIMS or quality log for HACCP in the food and drink industry. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: sample ID
- Dependent: result vs specification
(b) [2 marks]
- same calculation method
- so the test is fair / only one variable is changed
(c) [2 marks]
- transcription error between the instrument and the LIMS
27.
Compare HACCP with a CCP.
[4 marks]
- Hazard Analysis and Critical Control Points
- critical control point where control is essential
- state one workplace implication
28.
Compare a prerequisite programme with a critical limit.
[4 marks]
- basic hygiene that must already be in place
- the value that separates safe from unsafe
- state one workplace implication
29.
Compare a hazard analysis with monitoring.
[4 marks]
- list what could go wrong at each step
- checking the CCP is in control
- state one workplace implication
30.
Compare a CCP with corrective action.
[4 marks]
- critical control point where control is essential
- what to do if a limit is failed
- state one workplace implication
31.
Apply your knowledge of corrective action to this situation: hold, rework or dispose
[3 marks]
- hold, rework or dispose
32.
Apply your knowledge of verification to this situation: audit, microbiological swab, calibration
[3 marks]
- audit, microbiological swab, calibration