HACCP QUIZ GUIDE QUESTIONS AND
ANSWERS
In a food safety management system, a hazard may be prevented by having controls
established in the
A. pre-operational program standards.
B. management safety standards.
C. operational pre-requisite program.
D. total quality management program. - Answer-C. operational pre-requisite program.
The BEST method for validating the critical limits and critical control points of a HACCP
plan is by
A. making in-house observations, evaluations and measurements.
B. requesting reg agency in charge to inspect
C. using personnel from a different division to review plans.
D. requesting laboratory assistance to perform environmental sampling. - Answer-A.
making in-house observations, evaluations and measurements.
Calibrating an oven to make sure cooking temperatures are correct is
A. part of a verification exercise.
B. required when monitoring the product line.
C. part of the record keeping process.
D. required when the hazard analysis is performed. - Answer-A. part of a verification
exercise.
A food processing plant that produces canned salmon may use which of the following
regs as a pre-requisite program?
A. Good Retail Practices
B. Good Manufacturing Practices
C. CFR Title 21 Part 120
D. Best Practices for Seafood - Answer-B. Good Manufacturing Practices
Knowledge of an emerging pathogen
A. requires development of a new HACCP system
B. is the responsibility of the front line employee.
C. must be first analyzed by the food laboratory.
D. necessitates reviewing and, if required, altering the current HACCP system. -
Answer-D. necessitates reviewing and, if required, altering the current HACCP system.
Complying with applicable laws & regulations is useful for
A. document disbursement.
B. setting control points.
C. verification practices.
, D. monitoring programs. - Answer-C. verification practices.
The training program for an effective food safety management system should begin by
A. developing in-house training materials including HACCP.
B. creating a HACCP team w/ outside third party members.
C. appointing a food safety team leader with responsibility and authority.
D. requiring the person in charge to be the food safety manager of the program. -
Answer-C. appointing a food safety team leader with responsibility and authority.
Who is the person MOST likely to perform a corrective action?
A. Person in charge
B. Food safety team leader
C. Front line food employee
D. Designated food employee - Answer-D. Designated food employee
When conducting a review for continuing improvement of a HACCP plan, it is MOST
important to
A. establish appropriate critical limits.
B. consider consumer complaints on food safety issues.
C. have scientific knowledge.
D. develop monitoring practices and procedures. - Answer-B. consider consumer
complaints on food safety issues.
To effectively manage a HACCP team requires
A. identifying members w/ knowledge in food science.
B. knowledge of rules & regs that affect different members.
C. expertise in understanding the roles of members and implementing the system.
D. Knowledge of the different training methods members must have. - Answer-C.
expertise in understanding the roles of members and implementing the system.
In a HACCP plan an effective verification exercise is
A. assuring food employees are free of disease
B. random sampling of product
C. establishing corrective actions
D. auditing management resources - Answer-B. random sampling of product
Part of monitoring involves
A. taking temperatures.
B. reviewing HACCP plan.
C. developing safe limits.
D. determining the cause. - Answer-A. taking temperatures.
When reviewing product and process for developing a HACCP plan,
A. product and process must be written as individual plans.
B. it must be handled as part of the pre-requisite program.
C. a product must be handled separately from other products.
ANSWERS
In a food safety management system, a hazard may be prevented by having controls
established in the
A. pre-operational program standards.
B. management safety standards.
C. operational pre-requisite program.
D. total quality management program. - Answer-C. operational pre-requisite program.
The BEST method for validating the critical limits and critical control points of a HACCP
plan is by
A. making in-house observations, evaluations and measurements.
B. requesting reg agency in charge to inspect
C. using personnel from a different division to review plans.
D. requesting laboratory assistance to perform environmental sampling. - Answer-A.
making in-house observations, evaluations and measurements.
Calibrating an oven to make sure cooking temperatures are correct is
A. part of a verification exercise.
B. required when monitoring the product line.
C. part of the record keeping process.
D. required when the hazard analysis is performed. - Answer-A. part of a verification
exercise.
A food processing plant that produces canned salmon may use which of the following
regs as a pre-requisite program?
A. Good Retail Practices
B. Good Manufacturing Practices
C. CFR Title 21 Part 120
D. Best Practices for Seafood - Answer-B. Good Manufacturing Practices
Knowledge of an emerging pathogen
A. requires development of a new HACCP system
B. is the responsibility of the front line employee.
C. must be first analyzed by the food laboratory.
D. necessitates reviewing and, if required, altering the current HACCP system. -
Answer-D. necessitates reviewing and, if required, altering the current HACCP system.
Complying with applicable laws & regulations is useful for
A. document disbursement.
B. setting control points.
C. verification practices.
, D. monitoring programs. - Answer-C. verification practices.
The training program for an effective food safety management system should begin by
A. developing in-house training materials including HACCP.
B. creating a HACCP team w/ outside third party members.
C. appointing a food safety team leader with responsibility and authority.
D. requiring the person in charge to be the food safety manager of the program. -
Answer-C. appointing a food safety team leader with responsibility and authority.
Who is the person MOST likely to perform a corrective action?
A. Person in charge
B. Food safety team leader
C. Front line food employee
D. Designated food employee - Answer-D. Designated food employee
When conducting a review for continuing improvement of a HACCP plan, it is MOST
important to
A. establish appropriate critical limits.
B. consider consumer complaints on food safety issues.
C. have scientific knowledge.
D. develop monitoring practices and procedures. - Answer-B. consider consumer
complaints on food safety issues.
To effectively manage a HACCP team requires
A. identifying members w/ knowledge in food science.
B. knowledge of rules & regs that affect different members.
C. expertise in understanding the roles of members and implementing the system.
D. Knowledge of the different training methods members must have. - Answer-C.
expertise in understanding the roles of members and implementing the system.
In a HACCP plan an effective verification exercise is
A. assuring food employees are free of disease
B. random sampling of product
C. establishing corrective actions
D. auditing management resources - Answer-B. random sampling of product
Part of monitoring involves
A. taking temperatures.
B. reviewing HACCP plan.
C. developing safe limits.
D. determining the cause. - Answer-A. taking temperatures.
When reviewing product and process for developing a HACCP plan,
A. product and process must be written as individual plans.
B. it must be handled as part of the pre-requisite program.
C. a product must be handled separately from other products.
