HACCP Training - Questions & Complete Solutions
(Rated A+)
What does HACCP stand for? Right Ans - The Hazard Analysis and Critical
Control Point System
When, despite all efforts, contamination had been found in food that has
already been distributed, HACCP __________ will be part of managing the recall
process Right Ans - Documentation
Hazard means any biological, chemical (including radiological), or physical
agent that is reasonably likely to cause illness or injury in humans of animals
in the absence of its control Right Ans - True
A foodborne disease is when a person (or animal) eats food containing
harmful microorganisms, which then grow in the intestinal tract and cause
illness Right Ans - TRUE
A foodborne disease outbreak is the occurrence or 20 or more cases of the
same disease from a a food establishment, food handler or product Right
Ans - FALSE
The most common viral agents that cause foodborne disease are: Hepatitis A,
norovirus, rotavirus and HIV Right Ans - FALSE
A HACCP system focuses the prevention of hazards rather then finished
product Right Ans - TRUE
The "C-C-P" in HACCP stands for crisis control point Right Ans - FALSE
One of the most effective CCPs is the application of cooling to kill
microorganisms that can cause illness Right Ans - FALSE
The HACCP system is a common sense system to food production that simply
relies on the philosophy of "of it isn't broken, don't fix it" Right Ans - FALSE
Contamination is the unintended presence of potentially harmful substances -
identify what areas might be considered hazards to food safety:
,a. Microorganisms
b. Physical objects
c. Radiation
d. All of the above Right Ans - d
Indirect cross-contamination is the use of contaminated equipment, surfaces,
etc. to process foods Right Ans - TRUE
Any product that will not see further processing or washing, for instance
foods that the consumer buys as Ready to Eat (RTE) - like fresh produce -
should be particularly protected from cross-contamination Right Ans -
TRUE
Chemicals are divided into two primary categories: restricted substances and
unavoidable poisonous or deleterious substances Right Ans - TRUE
Chemicals which should be considered in your plan might also include:
a. Color additives
b. Direct food additives
c. Pesticide chemicals
d. All of the above Right Ans - d
Many feed formulation are grain based and have the potential for agricultural
chemical residues Right Ans - TRUE
What item has not been shown to cause an allergic reactions:
a. Peanuts
b. Lettuce
c. Pine nuts
d. Dairy Right Ans - b
Given the difficulty in eliminating allergen residues from production (and the
potential risks to consumers, if they are present), it is becoming more
frequent that a separate allergen sensitization program is developed as a
HACCP prerequisite Right Ans - TRUE
, Toxins are not produced by:
a. Harmful microorganisms
b. Chemical contamination
c. Naturally part of a plant or seafood
d. Sand and crushed gravel Right Ans - d
Physical hazards are foreign objects found in food, dangerous due to their
ability to cause choking, internal injury or broken teeth, and in some cases,
psychological trauma Right Ans - TRUE
Approximately 60% of incidents are serious enough to cause illness or injury
(to mouth, teeth and occasionally internal organs or choking), sometimes
requiring surgery to remove the foreign object in question Right Ans -
FALSE
What would not be a common physical hazard?
a. Glass
b. Mold
c. Nails
d. Construction Debris Right Ans - b
Which item would not be included under biological contamination?
a. Microbiological contamination
b. pesticides
c. prohibited mammalian protein
d. decomposition in feed and feed ingredients Right Ans - b
Disease from toxins produced in the body is known as toxin-mediated
infection Right Ans - TRUE
When microorganisms exist in the proper conditions to allow them to grow
they are known as non-vegetative Right Ans - FALSE
Viruses are tiny packets of RNA (or sometimes DNA) surrounded by a protein
or lipid coating. These tiny packets are known as verziones or virusito
particles Right Ans - FALSE
(Rated A+)
What does HACCP stand for? Right Ans - The Hazard Analysis and Critical
Control Point System
When, despite all efforts, contamination had been found in food that has
already been distributed, HACCP __________ will be part of managing the recall
process Right Ans - Documentation
Hazard means any biological, chemical (including radiological), or physical
agent that is reasonably likely to cause illness or injury in humans of animals
in the absence of its control Right Ans - True
A foodborne disease is when a person (or animal) eats food containing
harmful microorganisms, which then grow in the intestinal tract and cause
illness Right Ans - TRUE
A foodborne disease outbreak is the occurrence or 20 or more cases of the
same disease from a a food establishment, food handler or product Right
Ans - FALSE
The most common viral agents that cause foodborne disease are: Hepatitis A,
norovirus, rotavirus and HIV Right Ans - FALSE
A HACCP system focuses the prevention of hazards rather then finished
product Right Ans - TRUE
The "C-C-P" in HACCP stands for crisis control point Right Ans - FALSE
One of the most effective CCPs is the application of cooling to kill
microorganisms that can cause illness Right Ans - FALSE
The HACCP system is a common sense system to food production that simply
relies on the philosophy of "of it isn't broken, don't fix it" Right Ans - FALSE
Contamination is the unintended presence of potentially harmful substances -
identify what areas might be considered hazards to food safety:
,a. Microorganisms
b. Physical objects
c. Radiation
d. All of the above Right Ans - d
Indirect cross-contamination is the use of contaminated equipment, surfaces,
etc. to process foods Right Ans - TRUE
Any product that will not see further processing or washing, for instance
foods that the consumer buys as Ready to Eat (RTE) - like fresh produce -
should be particularly protected from cross-contamination Right Ans -
TRUE
Chemicals are divided into two primary categories: restricted substances and
unavoidable poisonous or deleterious substances Right Ans - TRUE
Chemicals which should be considered in your plan might also include:
a. Color additives
b. Direct food additives
c. Pesticide chemicals
d. All of the above Right Ans - d
Many feed formulation are grain based and have the potential for agricultural
chemical residues Right Ans - TRUE
What item has not been shown to cause an allergic reactions:
a. Peanuts
b. Lettuce
c. Pine nuts
d. Dairy Right Ans - b
Given the difficulty in eliminating allergen residues from production (and the
potential risks to consumers, if they are present), it is becoming more
frequent that a separate allergen sensitization program is developed as a
HACCP prerequisite Right Ans - TRUE
, Toxins are not produced by:
a. Harmful microorganisms
b. Chemical contamination
c. Naturally part of a plant or seafood
d. Sand and crushed gravel Right Ans - d
Physical hazards are foreign objects found in food, dangerous due to their
ability to cause choking, internal injury or broken teeth, and in some cases,
psychological trauma Right Ans - TRUE
Approximately 60% of incidents are serious enough to cause illness or injury
(to mouth, teeth and occasionally internal organs or choking), sometimes
requiring surgery to remove the foreign object in question Right Ans -
FALSE
What would not be a common physical hazard?
a. Glass
b. Mold
c. Nails
d. Construction Debris Right Ans - b
Which item would not be included under biological contamination?
a. Microbiological contamination
b. pesticides
c. prohibited mammalian protein
d. decomposition in feed and feed ingredients Right Ans - b
Disease from toxins produced in the body is known as toxin-mediated
infection Right Ans - TRUE
When microorganisms exist in the proper conditions to allow them to grow
they are known as non-vegetative Right Ans - FALSE
Viruses are tiny packets of RNA (or sometimes DNA) surrounded by a protein
or lipid coating. These tiny packets are known as verziones or virusito
particles Right Ans - FALSE
