Examen

HACCP Certification test Review_Answered.

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30-11-2022

Escrito en

2022/2023

HACCP Exam Complete Q&A Updated: all correct. ___ identifies hazards and their control measures and provides a basis for determining CCPs [answer]- Hazard analysis ___ is responsible for enforcement of sanitation requirements on dairy farms FDA CFSAN State or local agencies FSIS ___ is used to distinguish between safe and unsafe operating conditions ritical limits ___ is used to prevent loss of control and should not be included in the HACCP plan [answer]- Operating limits A __ is a clear and simple diagram which illustrates the steps in a food process including the following: (1) receiving of ingredients, (2) processing steps, (3) rework, (4) addition of water, air, or gases, and more Flow diagram warehousing management system hazard analysis risk assessment A ___ is the maximum of minimum value to which a biological, chemical, or physical parameter must be controllled ritical limit A CCP is best described as: Broad or general procedure implemented to help ensure a safe food manufacturing environment or process Step within a process that is applied in order to prevent a hazard or reduce it to a safe level Point, procedure, or step that provides specific protocols, such as type of cleaner and sanitizer to use, and should be completed prior to a HACCP plan Action or step taken when monitoring indicates a loss of control A processing step at which a hazard is controlled is a ___ CP A tool that can be used to help determine where to place a CCP is a called a ___ ecision tree An agent that is likely to cause harm or illness is a ___ [answer]- hazard Categorize the following as the correct type of biological hazard Penicillium expansum Norwalk Trichinae Salmonella spp. . Mold b. Virus c. Parasite d. Bacteria Choose the correct sequence in which the components of corrective actions should work Product to be isolated and stored separately Documentation of corrective action Product under deviation must be discontinued Root cause analysis Determination of disposition of suspected product Accelerated monitoring , A, D, E, F, B Choose the term that best describes the step that prevents, eliminates, or reduces a hazard to a safe level during a food production process Prerequisite program Sanitation program Control measure Hazard analysis Components of verification are applied at different times - both scheduled and as a result of regulatory findings of auditing. What is the appropriate interval to apply records reviews and calibration of process monitoring instruments? At multiple scheduled checkpoints during the day Once a day At multiple scheduled checkpoints during the week Once a week At least once a quarter Donna woke up feeling achy and nauseated. She later started vomiting, experiencing diarrhea with abdominal cramping, and was running a low-grade fever. Donna's symptoms lasted 3 days. Donna remembered that when she had been eating at a restaurant two days ago she had noticed that her server may have had a cold and did not wash his hands after blowing his nose. This was after she had eaten most of her food. Diagnose her by selecting the most likely cause from the given choices Donna probably contracted a bacteria which caused a foodborne infection Donna probably contracted a virus from the sick server Donna probably contracted a parasite from undercooked chicken Donna probably ingested a mold History of deviation is high More frequent monitoring Less frequent monitoring How long should the record for acidified canned food be retained? [answer]- 3 years How long should the record for fresh ham slices be retained? [answer]- 1 year How long should the record for frozen sausage be retained? [answer]- 2 years How long should the records for jelly be retained? [answer]- 2 years How many sanitation conditions does the FDA require written SOPs to control? 4 7 8 5 Is measuring the temperature of a product an indirect or direct measurement? irect Is measuring the temperature of oil and time of processing in a fryer an indirect or direct measurement? [answer]- Indirect Is measuring the titratable acidity of a pickled product an indirect or direct measurement? [answer]- Indirect Is screening for therapeutic drug residues an indirect or direct measurement? irect Match the following industries with their CFR guidelines: FSIS for meat and poultry FDA for juice FDA for seafood . 9 CFR 416 b. 21 CFR 120 c. 21 CFR 123 Match the following statements with the agency (FDA, FSIS) Requires pre-operational SOPs Specific that if equipment, utensils, rooms, or compartments are deemed insanitary, a tag that says "US rejected" must be placed on it Allows the processor to determine what monitoring frequency is sufficient for each SOP . FSIS b. FSIS c. FDA Only of the following is a GMP. All of the others would be considered SOPs. Choose the GMP. Processing equipment is cleaned after each day's run and sanitized immediately prior to the next use. Most equipment is cleaned-in-place (CIP) using a computer-controlled multi-step system. Items that cannot be cleaned with the CIP system must be cleaned and sanitized after each use by hand or in a COP tub Plumbing systems must be installed and maintained to carry sufficient quantities of water throughout the establishment Milk cans must be thoroughly cleaned after each use and sanitized immediately prior to their next use To prevent cross-contamination, brushes and buckets used for cleaning are color-coded according to use, and segregated by location Performance criteria set to indicate the plant's ability to control fecal contamination of carcasses E. coli E. coli o157:h7 Salmonella Performance standards for this organism for slaughter facilities and ground products will hopefully reduce the levels of other pathogens E. coli E coli o157:h7 Salmonella Place each item into its appropriate column of regulating agency (FDA, Both, FSIS) Each establishment must evaluate effectiveness of SOPs Employee clothing and protective gear Have a written SOP Addresses sanitation conditions before, during, and after processing Daily monitoring of compliance and implementation of SOPs Requires both monitoring and corrective actions when standards are maintained Specifically requires SOPs to address conditions like water quality and contact surfaces Does not explicitly state which areas are covered by SOP Processor can determine frequency sufficient for SOP [answer]- FDA - I, G, D Both - B, C, F FSIS - A, E, H Place the following events in order as they would be seen in a plant closing scenario Written noncompliance reports issued by the inspector in charge Inspection withheld Partial or whole plant shutdown Plant submits and implements corrective action plan Documentation of system inadequacy trend Investigation by compliance officer , e, b, c, f, d Procedures that establish that a plant is running under basic operational conditions necessary to produce a food product are referred to as __ programs. [answer]- Prerequisite Product is variable More frequent monitoring Less frequent monitoring Records for fresh and refrigerated products should be maintained for ___ two years .b. three years c. one year d. six months Rosmarinic acid is a compound found in herbs such as rosemary, sage, and oregano. Rosmarinic acid has been extracted from these herbs and used for its antioxidant, anti-inflammatory, and antimicrobial properties in food. Food processors have been able to use it in sodas ranging from pH 2.3 to 3.5 to successfully increase the shelf-life of their products. Rosmarinic acid can be categorized as which type of control measure? Preservative pH Sanitation Pesticide Summary of hazard analysis includes which of the following: Validation records Food safety management plan records Hazards and their control measures records Verification records T/F: A hazard analysis should consider both food ingredients and processes T/F: A hazard should always be controlled as early in the process as possible T/F: A publication in the Journal of Food Science, a publication of the Institute of Food Technologists (IFT), details the findings of a new way to remove dairy residues from stainless steel using infrared microscopy. This is sufficient scientific information to validate your cleaning practices, which use the process detailed in this publication T/F: All HACCP plans must include predetermined corrective actions T/F: By the early 200s, high profile foodborne illness outbreaks did not happen anymore, due largely to HACCP regulations for juice, red meat, seafood, and poultry processing. T/F: Corrective actions should only be taken by plant management T/F: Critical limits must have measurable numerical parameters T/F: Detailed engineering drawings of the process flow are needed for HACCP plan development T/F: Each hazard must be controlled at a separate CCP T/F: FDA inspections can only take place in US processing facilities T/F: HACCP was developed for NASA prior to it becoming widely used in the food processing industry T/F: Having a freezer that is 10 degrees above the recommended temperature would be considered a hazard in a hazard analysis T/F: In milk pasteurization, controlling the temperature of the milk received from farms is a prerequisite program T/F: It is important to use accepted, generic info when creating the critical limits T/F: It is recommended that the record review be conducted, signed, and dated by an individual who produced the record T/F: It is the CSO's responsibility to ensure that preventative systems designed for food safety are working T/F: Microbial testing is a good method to monitor bacterial contamination in a processing facility T/F: Most seafood inspections consist of both HACCP and non-HACCP components T/F: Once a HACCP plan is in place, revisions should not be made T/F: Once an ingredient or process step has been identified as reasonably likely to occur, your hazard analysis summary or food safety plan must identify what control measures can be applied and where it/they will be applied T/F: One of the most common CCPs would be placed at a thermal heating step T/F: Prior to the shipment of a USDA-inspected product, a HACCP record review should take place T/F: Products made and sold entirely within a state would be regulated by that state's agencies rather than federal agencies T/F: SOPs vary from plant to plant T/F: Supporting documentation is needed for the decisions included on your hazard analysis summary form T/F: The FDA's requirements for SOPs are generally more prescriptive than the FSIS T/F: The Food Safety Modernization Act of 2011 (FSMA) established new regulations for the fresh product industry as well as the animal food industry T/F: The key to appropriate corrective action is to ensure that the deviated product doesn't reach consumers and to take proper follow up actions to prevent future deviations T/F: The name of the issuing agency is typically listed within the part/subpart section of the CFR Tessa's ice cream shop, Sugar Scoop, just added several new flavors that will require them to use peanuts and tree nuts, to which many people are allergic. Which would you say is the most important way to control this potential chemical hazard? Require suppliers to provide COAs Clearly label all compounds in the processing plant Use production schedule that minimizes need for mid-shift clean up Practice strict cleaning and sanitation procedures at the end of each shift None of the above The following are examples of ___ recognized by FSIS in 9 CFR 417.2: (1) Slaughter-all species, (2) Thermally process - commercially sterile, (3) Fully cooked - not shelf-stable, (5) Product with secondary inhibitors - not shelf-stable High risk foods Processing categories Product specifications Hazards The following is an example of what type of assessment? "The temperature of the center of a cooked chicken patty is obtained by measuring the temperature of the oven and belt speed critical limit indirect assessment direct assessment corrective action The FSIS can withhold the mark of inspection if: SSOP of HACCP noncompliance trends continue without plant action The plant produces or ships adulterated product without taking corrective action Both of the above Neither of the above The normal variation in the process is low More frequent monitoring Less frequent monitoring The temperature as measured by the HTST pasteurization method in a dairy facility is considered what kind of measurement? Direct Indirect The value to which a food safety hazard is controlled is a ___ ritical limit Verification or validation: determine if HACCP plan will be effective [answer]- validation Verification or validation: Determine if HACCP plans are being correctly followed [answer]- Verification Verification or validation: use scientific data to determine if hazard will be controlled [answer]- validation Very narrow criteria limits would require More frequent monitoring Less frequent monitoring Water activity, pH, temperature, and the interplay of all these factors play an important role in affecting microbial growth. Looking at only the pH of several foods, which of the following would you say is at highest risk of promoting microbial growth? cranberry sauce canned asparagus cream cheese camembert cheese What are the main purposes of recordkeeping? Select all that apply Record archived decisions Record standardized procedures to be followed Records prevent foodborne illness , B What are the responsibilities of the monitor? Conduct observations or measurements according to a predetermined plan and at the specific frequency indicated by the plan Make a decision is the measurement deviates from the critical limit Keep written real-time records of the results of monitoring All of the above What are the three categories of food safety hazards? Chemical, biological, and allergens Infectious, physical, and toxic Toxic, infectious, and allergens Biological, physical, and chemical What do WWII and the Space Race have to do with HACCP and FSMA? Addressing the problems that arose during WWII and the Space Race are not related to HACCP and FSMA so there is no connection War, space exploration, and food safety systems such as HACCP and FSMA are all tightly connected to international standards and controls and the world governing organizations that controls food safety regulations. The concepts developed to address industrial problems in the war production industry during WWII were the precursor to the systems approach that was eventually used to ensure food safety for US astronauts during the Space Race and in the HACCP system and FSMA The international nature of HACCP and FSMA came from lessons learned during the war with Germany, Italy, and Japan during WWII and the fierce competition between the US and USSR during the Space Race What government agency regulates the food safety of the meat and poultry processing industries? [answer]- FSIS What is considered the largest reform of food safety in the US and when did it occur? HACCP in 2011 FSMA in 2011 FSMA in 2001 HACCP in 2001 What is the importance of listing all the ingredients in a food product and describing how food is prepared? Select all that apply To identify any ingredients which may be regulated for food safety reasons To identify ingredients which pose a food safety risk To identify ingredients sensitive to microbial growth To identify allergens associated with ingredients To identify how ingredients will impact shelf-life , b, c, d, e What specific outbreaks in the early 1970s led to the implementation of a systems approach to food safety management? A foodborne botulism, caused by C. botulinum Listeriosis caused by L. monocytogenes Simultaneous outbreaks of paralytic shellfish poisoning (PSP) or red toxic tide blooms Foodborne illness caused by Salmonella None of the above What was the most significant food safety regulatory event in over 70 years that provides requirements for comprehensive and science-based preventive controls across the entire food supply? FSMA The evaluation of CCPs for preventing food processing failures Systems safety in the aeronautical sciences HACCP MIL-S-38130 MIL-STD-882 Which agency has a more continuous presence in the processing plant? FDA FSIS Which agency or entity is credited as the first to publicly use and discuss the HACCP system? National Advisory Board on Microbiological Criteria for Foods US National Academy of Science Food and Drug Administration Journal of Food Protection National Aeronautics and Space Administration Which is/are best described as dealing with broad issues such as building and equipment design, employee hygiene, and pest control? GMPs SOPs CCPs LEMP Which kind of pathogen is most able to survive heat, acid, drying, and other adverse conditions by which many pathogens can be controlled?a. Mesophilic bacteria b. Bacterial spores c. Viruses d. Psychrophilic bacteria Which of the following agencies and CFRs regulate meat and poultry products? FSIS; CFR Title 9, Part 417 FDA; CFR Title 21, Part 120 FSIS; CFR TItle 9, Part 123 D. FDA; CFR Title 21, Part 417 Which of the following are common ways to obtain scientific documentation to validate the appropriateness of the activities in the HACCP plan? Scientific studies Manufacturing plan studies Both A & B None of the above Which of the following are outcomes of FSMA signed by President Obama in 2011? Select all outcomes Preventive Controls for Human Food Sanitation Performance Standards Hazard Analysis and CCPs Produce Safety Standards and D Which of the following are regulatory requirements for establishing verification-validation procedures? Records of monitoring, corrective actions, and calibration process monitoring instruments must be reviewed, signed, and dated by a trained individual Documents and records should be reviewed within a week of the day the records were made HACCP plan should be validated at least once within 12 months of implementation HACCP should be validated if any change in the product occurs that could affect the hazards that are reasonably likely to occur All of the above None of the above Which of the following are the three objectives that must be accomplished in a hazard analysis? Select all that apply identify hazards that are RLTO and their associated control measures identify needed modifications to a process or product so that product safety is further assured or improved provide a basis for determining CCPs in the HACCP plan identify critical limits at each CCP that will reduce the hazard to a safe level , b, c Which of the following are ways to control allergens through PRPs? Select one or more Complete and accurate labeling Preventing cross contact Verification of suppliers via letters of guarantee or Certificates of Analysis Careful planning and oversight of production order Preventing cross contamination Careful documentation of GMPs , B, C, D Which of the following does the FDA require within SOPs? Select one or more Sanitation control procedures Monitoring procedures Recordkeeping procedures Relationship to HACCP plan , b, c Which of the following food, agency, and regulations belong together? Fish and fishery products; FDA; CFR Title 9, Part 417 Juice; FDA; CFR Title 21, Part 120 Meat and poultry; FDA; CFR Title 9, Part 417 Fish and fishery products; FSIS; CFR Title 21, Part 120 Which of the following foods are required to be processed by HACCP systems? Meat, poultry, juice, and fish products Fish products only Juice products only Meat only Which of the following is one of the 7 principles of HACCP? Identify CCPs Establish critical and corrective actions Monitor hazard points Maintain a sanitary food processing/handling environment Which of the following is the best method or intervention to control physical hazards? Require suppliers to provide COAs or other verification Practice strict cleaning and sanitation procedures between shifts Clearly label all compounds in the facility Use a screen, filter, or separator Which of the following regulations specify HACCP requirements for juice processing? Title 21 Part 110 Title 9 Part 417 Title 21 Part 123 Title 21 Part 120 Which product was the first to fall under federal inspection? Eggs Poultry Meat OJ Whose responsibility is it to evaluate each critical limit and ensure that it is effective under processing conditions? FDA HACCP team HACCP coordinator Quality manager Would the residence time and temperature of a cooker be an example of indirect or direct measurements for thermal destruction of an organism in a product? [answer]- Indirect Would you say that the following is a GMP or an SOP: "Walls, floors and ceilings within establishments must be built of durable materials impervious to moisture and be able to be cleaned and sanitized as necessary to prevent adulteration of product or creation of unsanitary conditions" [answer]- GMP Written GMPs and SOPs are helpful because: They serve as training documents They control for hazards in the environment They provide records and accountability in the case of an audit A and B only A and C only You are a peanut butter manufacturer. The process includes the following: receiving raw peanuts, roasting peanuts in a continuous oven, grinding and addition of sugar, salt, and emulsifying agents, pasteurization, and packaging. What are control measures you can monitor to reduce the potential for hazards in the final product? Receive Certificate of Analysis from the supplier of raw peanuts Roasting and pasteurization are both continuous cooking processes that control the spread of pathogens using temperature Always keep the raw peanuts out of the temperature danger zone Store cleaning chemicals away from ingredients A & B only B & C only A, B, & C only All of the above You are developing a HACCP plan for camembert cheese for a local artisan cheese company. Your first step in developing a HACCP plan is to assemble your team. Which of the following individuals should be included on the HACCP team? Select all that apply Maintenance worker A sales associate A customer Your auditor The plant manager A cheesemaker , b, e, f You are monitoring the retort process at a soup production facility. The retort process is a heat treatment that kills microorganisms and makes soups shelf-stable and is also the final CCP in the soup production process. You notice one of the retorts did not reach the critical temperature to destroy all potential pathogens in the soup. What is the first thing you should do? a Send cans of soup through the retort again b. Initiate corrective actions - notify the supervisor and shut down production line c. Destroy all the soup that was in the retort d. The earlier CCPs destroyed all potential contamination, so no action should be taken You are the CCP monitor for a dairy processing facility. You facility pasteurizes milk using continuous HTST pasteurization method. Since this is a CCP, there is a temperature chart recorder, which records the temperature of the milk as it leaves the pasteurizer. If the milk is not at the correct temperature when it leaves the pasteurizer (116F), it is diverted back to a hold tank where it can be pasteurized again. As the monitor, what should you be examining? There is nothing to monitor since the temperature chart recorder is continuous Make sure the pasteurizer is cleaned and sanitzed Make sure the temperature chart recorder is up to date, accurate, and within the critical limits Monitor the Certificate of Analysis from the milk supplier You are the plant manager at a dairy processing facility. The milk you process comes in raw, straight from the farm. The milk always has bits of cow hair and farm debris such as dirt and rocks in it. How do you make sure none of these physical hazards are present in the final product? Use a metal detector at the end of production to remove any containers with metal in them Install screens and filters on the raw milk inflow tube and use a separator Pasteurization will remove these particles Use magnets to catch any metal fragments You are the plant manager at a turkey processing facility. You are required to cool the carcasses to 40F within 4 hours of processing. What would be the best way to monitor this critical limit (minimize the potential for cross-contamination)? measure the internal temperature of the turkeys as they come out of the chiller monitor belt speed and cooler temperature use a stopwatch to measure how long each of the turkeys took to exit the chiller this is not a critical limit that needs to be monitored You are the QC manager of a dairy processing facility. Some customers have noticed a chemical taste in the sour cream. A root cause analysis is performed, and it is determined that the off-flavor is coming from a cleaning chemical residue that was left in one of the vats. This is an example of what kind of hazard? Biological Physical Chemical None of the above Zero tolerance set for presence in ground beef E. coli E. coli o157:h7 Salmonella

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Sara E. Mortimore, Carol A. Wallace, Christos Cassianos HACCP

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Lee mas Leer menos

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