1.
State what is meant by HACCP. [1]
JD SCIENCE
HACCP in the food and drink industry
Answer all questions. Show working. Answers are in a separate file on the Worksheets page — do not look at them until you have finished.
2.
State what is meant by a prerequisite programme. [1]
3.
State what is meant by a hazard analysis. [1]
4.
State what is meant by a CCP. [1]
5.
State what is meant by a critical limit. [1]
6.
State what is meant by monitoring. [1]
7.
State what is meant by corrective action. [1]
8.
State what is meant by verification. [1]
9.
State what is meant by documentation. [1]
10.
State what is meant by a flow diagram. [1]
11.
Pat is asked about HACCP in a Pearson Food Sciences paper.
(a) Describe HACCP. [2]
(b) Explain why HACCP is important in this topic. [3]
12.
Pat is asked about a prerequisite programme in a Pearson Food Sciences paper.
(a) Describe a prerequisite programme. [2]
(b) Explain why a prerequisite programme is important in this topic. [3]
13.
Pat is asked about a hazard analysis in a Pearson Food Sciences paper.
(a) Describe a hazard analysis. [2]
(b) Explain why a hazard analysis is important in this topic. [3]
14.
Pat is asked about a CCP in a Pearson Food Sciences paper.
(a) Describe a CCP. [2]
(b) Explain why a CCP is important in this topic. [3]
15.
Pat is asked about a critical limit in a Pearson Food Sciences paper.
(a) Describe a critical limit. [2]
(b) Explain why a critical limit is important in this topic. [3]
16.
Pat is asked about monitoring in a Pearson Food Sciences paper.
(a) Describe monitoring. [2]
(b) Explain why monitoring is important in this topic. [3]
17.
A cook CCP is 75 °C. A core probe is 72 °C. Has the CCP passed? [3]
18.
Monitoring is every 30 min for an 8-hour shift. How many checks? [3]
19.
A metal detector rejects 2 of 500 packs. Percentage? [3]
20.
Records are kept for 12 months. Weeks (approx)? [3]
21.
Three CCPs on a line. If each has 2 critical limits, how many limits? [3]
22.
A cooling CCP is 5 °C within 90 min. At 60 min the food is 8 °C. Still in time? [3]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
27.
Compare HACCP with a CCP. [4]
28.
Compare a prerequisite programme with a critical limit. [4]
29.
Compare a hazard analysis with monitoring. [4]
30.
Compare a CCP with corrective action. [4]
31.
Apply your knowledge of corrective action to this situation: hold, rework or dispose [3]
32.
Apply your knowledge of verification to this situation: audit, microbiological swab, calibration [3]