|ACTUAL QUESTIONS AND VERIFIED ANSWERS | GRADED A+| PASS
The MOST important element in starting an effective food safety management system is
A. conducting a hazard analysis.
B. obtaining management commitment.
C. establishing pre-requisite programs.
D. an operational employee health program. - ANSWER B. obtaining management
commitment.
The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food
process.
A. hazard analysis.
B. monitoring procedure.
C. verification exercise.
D. flow diagram. - ANSWER D. flow diagram.
Which one of the following is considered a Pre-requisite Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits - ANSWER A. Personal Hygiene
Which of the following information is required on the label of a food product container (for
compliance with applicable codes and regulations) intended for the end consumer?
A. It must include ingredient list in the country of origin language
B. The water must be identified even if absorbed during processing
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, C. The common and or scientific name of the ingredient must be listed
D. Radiation use must say treated by irradiation and display Radura logo - ANSWER D.
Radiation use must say treated by irradiation and display Radura logo
When assembling the HACCP team the MOST important thing to consider is
A. including individuals from multiple disciplines.
B. ensuring the team members are food safety experts.
C. to assure the team does not include local personnel.
D. creating a team of quality assurance and control specialists. - ANSWER A. including
individuals from multiple disciplines.
Determining the likelihood of a hazard occurring
A. must be established during monitoring a present hazard.
B. is part of the hazard analysis being conducted.
C. is when the hazard is identified as a critical control point.
D. happens during establishing critical limits for the hazard. - ANSWER B. is part of the
hazard analysis being conducted.
Wherever possible knowing the _______ of a hazard should be included when performing a
hazard analysis
A. severity and adverse health effects
B. the most likely critical limits
C. records from the previous year
D. associated past foodborne illnesses - ANSWER A. severity and adverse health effects
An example of a critical control point is
A. dicing raw ingredient for the preparation of soup mix.
B. reviewing the source of raw ingredients for a food product.
C. Cooking a raw food product to the critical limit.
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The MOST important element in starting an effective food safety management system is
A. conducting a hazard analysis.
B. obtaining management commitment.
C. establishing pre-requisite programs.
D. an operational employee health program. - ANSWER B. obtaining management
commitment.
The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food
process.
A. hazard analysis.
B. monitoring procedure.
C. verification exercise.
D. flow diagram. - ANSWER D. flow diagram.
Which one of the following is considered a Pre-requisite Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits - ANSWER A. Personal Hygiene
Which of the following information is required on the label of a food product container (for
compliance with applicable codes and regulations) intended for the end consumer?
A. It must include ingredient list in the country of origin language
B. The water must be identified even if absorbed during processing
1
, C. The common and or scientific name of the ingredient must be listed
D. Radiation use must say treated by irradiation and display Radura logo - ANSWER D.
Radiation use must say treated by irradiation and display Radura logo
When assembling the HACCP team the MOST important thing to consider is
A. including individuals from multiple disciplines.
B. ensuring the team members are food safety experts.
C. to assure the team does not include local personnel.
D. creating a team of quality assurance and control specialists. - ANSWER A. including
individuals from multiple disciplines.
Determining the likelihood of a hazard occurring
A. must be established during monitoring a present hazard.
B. is part of the hazard analysis being conducted.
C. is when the hazard is identified as a critical control point.
D. happens during establishing critical limits for the hazard. - ANSWER B. is part of the
hazard analysis being conducted.
Wherever possible knowing the _______ of a hazard should be included when performing a
hazard analysis
A. severity and adverse health effects
B. the most likely critical limits
C. records from the previous year
D. associated past foodborne illnesses - ANSWER A. severity and adverse health effects
An example of a critical control point is
A. dicing raw ingredient for the preparation of soup mix.
B. reviewing the source of raw ingredients for a food product.
C. Cooking a raw food product to the critical limit.
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