HACCP QUIZ EXAM REVIEW
QUESTIONS WITH COMPLETE
SOLUTIONS
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.
D. serving finished, ready-to-eat product. - Answer-C. Cooking a raw food product to the
critical limit.
A potential hazard identified in a HACCP plan is
A. paper packaging.
B. food intolerance.
C. glass fragment.
D. aluminum cookware. - Answer-C. glass fragment.
When is the BEST time to update a HACCP plan?
A. 18 months after development for product and process
B. During the reg agency's review of product and process
C. After the reg agency performs product/process review
D. After performing an onsite flow diagram of product and process - Answer-D. After
performing an onsite flow diagram of product and process
A solid foundation for the production of safe food is BEST defined as
A. a risk control management plan.
B. a hazard analysis.
C. a pre-requisite program.
D. an integrated pest management program. - Answer-C. a pre-requisite program.
Corrective actions are put into practice
A. after the critical limits process.
B. after monitoring the process.
C. before identifying the hazard.
D. before determining critical control points. - Answer-B. after monitoring the process.
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.
, 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.
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
QUESTIONS WITH COMPLETE
SOLUTIONS
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.
D. serving finished, ready-to-eat product. - Answer-C. Cooking a raw food product to the
critical limit.
A potential hazard identified in a HACCP plan is
A. paper packaging.
B. food intolerance.
C. glass fragment.
D. aluminum cookware. - Answer-C. glass fragment.
When is the BEST time to update a HACCP plan?
A. 18 months after development for product and process
B. During the reg agency's review of product and process
C. After the reg agency performs product/process review
D. After performing an onsite flow diagram of product and process - Answer-D. After
performing an onsite flow diagram of product and process
A solid foundation for the production of safe food is BEST defined as
A. a risk control management plan.
B. a hazard analysis.
C. a pre-requisite program.
D. an integrated pest management program. - Answer-C. a pre-requisite program.
Corrective actions are put into practice
A. after the critical limits process.
B. after monitoring the process.
C. before identifying the hazard.
D. before determining critical control points. - Answer-B. after monitoring the process.
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.
, 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.
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
