HACCP - EXAM 1 QUESTIONS
AND VERIFIED ANSWERS;
100% CORRECT; GRADE A
21 CFR 117.10 subpart B deals with requirements for
__________ concerning your operation
-personnel
- defect action levels
-building and facilities
-warehouse and distribution
-equipment and utensils - correct answer- A-
personnel
according to the FD&C, food may be contaminated if it is
produced under insanitary conditions. this provides basis
for _______________
- GMP
-SSOP
-SOP
,-EPA - correct answer- B-SSOP
an organism whose presence indicates a state or
condition that could contribute to the presence of a
pathogen
- index organism
-target organism
-indicator organism
-source organism - correct answer- -indicator
organism
by applying the questions in the decisions tree prior to the
completion pf the hazard analysis will lead to
-too many ccps being identified
-too few ccps being identified
-an incomplete record
-a faster HACCP plan implementation - correct
answer- -too many ccps being identified
, Define
- control point
- critical control point
-hazard - correct answer- Control Point: Any
step at which biological, chemical, or physical factors can
be controlled.
Critical Control Point: A step at which control can be
applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Hazard: A biological, chemical, or physical agent that is
reasonably likely to cause illness or injury in the absence
of its control.
during first implementation a HACCP, many companies
selected _______ ccp
-too many
-too few
-at least 5 ccps
AND VERIFIED ANSWERS;
100% CORRECT; GRADE A
21 CFR 117.10 subpart B deals with requirements for
__________ concerning your operation
-personnel
- defect action levels
-building and facilities
-warehouse and distribution
-equipment and utensils - correct answer- A-
personnel
according to the FD&C, food may be contaminated if it is
produced under insanitary conditions. this provides basis
for _______________
- GMP
-SSOP
-SOP
,-EPA - correct answer- B-SSOP
an organism whose presence indicates a state or
condition that could contribute to the presence of a
pathogen
- index organism
-target organism
-indicator organism
-source organism - correct answer- -indicator
organism
by applying the questions in the decisions tree prior to the
completion pf the hazard analysis will lead to
-too many ccps being identified
-too few ccps being identified
-an incomplete record
-a faster HACCP plan implementation - correct
answer- -too many ccps being identified
, Define
- control point
- critical control point
-hazard - correct answer- Control Point: Any
step at which biological, chemical, or physical factors can
be controlled.
Critical Control Point: A step at which control can be
applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Hazard: A biological, chemical, or physical agent that is
reasonably likely to cause illness or injury in the absence
of its control.
during first implementation a HACCP, many companies
selected _______ ccp
-too many
-too few
-at least 5 ccps
