HACCP EXAM SET QUESTIONS WITH
COMPLETE ANSWERS
what are the 8 sanitation controls processors must address under FDA regulations -
Answer--water that comes into contact with food or surfaces
-condition and cleanliness of food contact surfaces
-prevention of cross contamination from insanitary objects
-maintenance of hand washing, sanitizing and toilet facilities
-protection of food, surfaces, and food packaging material from adulteration with
materials such as lubricants, fuel, pesticides, etc.
-proper labelling, storage and use of toxic compounds
-control of employee health conditions that could result in contamination of food,
surfaces and packaging
-exclusion of pests from the plant
define pre-requisite programs - Answer--procedures that establish that a plant is running
under basic operational conditions necessary to produce a food product
what is the difference between PRP and CCP - Answer-PRP- used to control hazards in
processing environment
CCP-control hazards at specific processing steps
PRPs consist of - Answer-GMP-good manufacturing practices
SSOPs- Standard sanitary operating procedures
examples of PRPs - Answer-pest control
operating training
waste management
personal hygiene
Which of the following regulations specify HACCP requirements for juice processing -
Answer-Title 21 Part 120
Which section of the CFR describe the FSIS;s required PRPs for meat and poultry -
Answer-title 9 section 416
what to GMPs ensure - Answer-the processing environment is conducive to processing
safe food while ssops narrow this focus
GMPs are more boad and address issues like pest control, hygiene, etc.
SSOPs are more specific and address specific cleanliness of food contact surfaces,
actual sanitation procedures
, Which CFR pertains to the sanitation requirements for plants producing meat products -
Answer-9 CFR 416
According to 9 CFR 416.2, rooms or areas where edible product is handled processed
or stored must be kept separate from areas with inedible product
True or False - Answer-true
what are four parts of SSOPs - Answer--sanitation controls
-monitoring
-record keeping
-relationship to HACCP plan
HACCP - Answer-hazard analysis critical control point
FSMA - Answer-food safety modernization act
-preventative controls
what were the three challenges in formulating a diet for astronauts in the 1960s -
Answer-1- in the absence of gravity, what would it be like to eat? crumbs? choking
hazard because food wouldn’t be swallowed as easily.
2-this was in the early days of food processing technologies, and so the types of food
that could be preserved for long periods were limited and dehydrated foods were
available, but astronauts were not able to heat up water for rehydrating these meals
3-how to ensure the food provided to astronauts would be absolutely safe to consume -
a sick astronaut in space would lead to tragic consequences and potentially a failed
mission
who partnered together to create a food safety program and safe and stable foods for
astronauts to find that the current food safety system was inadequate - Answer-United
States National Aeronautics and Space Administration (NASA) and Pillsbury
When was HACCP first proven to be successful - Answer-1950s and 60s
define a system - Answer-components working together to accomplish tasks in a
defined environment.
from which of the following industries was the HACCP management system derived
-investment banking
-munitions
-health
-sports - Answer-munitions
COMPLETE ANSWERS
what are the 8 sanitation controls processors must address under FDA regulations -
Answer--water that comes into contact with food or surfaces
-condition and cleanliness of food contact surfaces
-prevention of cross contamination from insanitary objects
-maintenance of hand washing, sanitizing and toilet facilities
-protection of food, surfaces, and food packaging material from adulteration with
materials such as lubricants, fuel, pesticides, etc.
-proper labelling, storage and use of toxic compounds
-control of employee health conditions that could result in contamination of food,
surfaces and packaging
-exclusion of pests from the plant
define pre-requisite programs - Answer--procedures that establish that a plant is running
under basic operational conditions necessary to produce a food product
what is the difference between PRP and CCP - Answer-PRP- used to control hazards in
processing environment
CCP-control hazards at specific processing steps
PRPs consist of - Answer-GMP-good manufacturing practices
SSOPs- Standard sanitary operating procedures
examples of PRPs - Answer-pest control
operating training
waste management
personal hygiene
Which of the following regulations specify HACCP requirements for juice processing -
Answer-Title 21 Part 120
Which section of the CFR describe the FSIS;s required PRPs for meat and poultry -
Answer-title 9 section 416
what to GMPs ensure - Answer-the processing environment is conducive to processing
safe food while ssops narrow this focus
GMPs are more boad and address issues like pest control, hygiene, etc.
SSOPs are more specific and address specific cleanliness of food contact surfaces,
actual sanitation procedures
, Which CFR pertains to the sanitation requirements for plants producing meat products -
Answer-9 CFR 416
According to 9 CFR 416.2, rooms or areas where edible product is handled processed
or stored must be kept separate from areas with inedible product
True or False - Answer-true
what are four parts of SSOPs - Answer--sanitation controls
-monitoring
-record keeping
-relationship to HACCP plan
HACCP - Answer-hazard analysis critical control point
FSMA - Answer-food safety modernization act
-preventative controls
what were the three challenges in formulating a diet for astronauts in the 1960s -
Answer-1- in the absence of gravity, what would it be like to eat? crumbs? choking
hazard because food wouldn’t be swallowed as easily.
2-this was in the early days of food processing technologies, and so the types of food
that could be preserved for long periods were limited and dehydrated foods were
available, but astronauts were not able to heat up water for rehydrating these meals
3-how to ensure the food provided to astronauts would be absolutely safe to consume -
a sick astronaut in space would lead to tragic consequences and potentially a failed
mission
who partnered together to create a food safety program and safe and stable foods for
astronauts to find that the current food safety system was inadequate - Answer-United
States National Aeronautics and Space Administration (NASA) and Pillsbury
When was HACCP first proven to be successful - Answer-1950s and 60s
define a system - Answer-components working together to accomplish tasks in a
defined environment.
from which of the following industries was the HACCP management system derived
-investment banking
-munitions
-health
-sports - Answer-munitions
