HACCP Sanitation & Hygiene Practices Flashcards
6 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP Sanitation & Hygiene Practices flashcards as text
In the context of HACCP, what is a Sanitation Standard Operating Procedure (SSOP)?
Answer: A written procedure that describes the methods a food facility uses to maintain sanitary conditions in the processing environment
An SSOP is a documented, facility-specific written procedure that specifies the sanitation methods and schedules used to keep the production environment clean and prevent contamination.
How do Sanitation Standard Operating Procedures (SSOPs) relate to a HACCP plan?
Answer: SSOPs are prerequisite programs that support the HACCP system by addressing baseline environmental and operational sanitation conditions
SSOPs are prerequisite programs that establish and maintain the hygienic environment needed for the HACCP plan to be effective, addressing sanitation hazards that are not managed by individual CCPs.
What is the recommended concentration range for chlorine-based sanitizers used on food contact surfaces in the US?
Answer: 50–200 ppm
The FDA Food Code specifies that chlorine sanitizing solutions for food contact surfaces should be maintained at 50–200 ppm to be effective without leaving harmful residues.
What does 'clean-in-place' (CIP) mean in the context of food manufacturing sanitation?
Answer: A system that cleans the interior surfaces of processing equipment without disassembly, using circulated cleaning and sanitizing solutions
CIP is an automated sanitation method that circulates cleaning chemicals through fixed pipelines and equipment interiors, eliminating the need to disassemble complex systems for manual cleaning.
Which of the following pathogens is most closely associated with environmental persistence in ready-to-eat (RTE) food facilities, making rigorous sanitation a critical control?
Answer: Listeria monocytogenes
Listeria monocytogenes can survive and multiply at refrigeration temperatures and persist in facility environments for years, making environmental sanitation controls critical in RTE food plants.
Under the FDA FSMA Preventive Controls for Human Food rule, what specific sanitation control is required to manage allergen risks?
Answer: Sanitation procedures designed to prevent allergen cross-contact between production runs of products containing different allergens
FSMA requires facilities to implement allergen sanitation controls—cleaning procedures that prevent cross-contact when switching between products with different allergen profiles.