HACCP Final Exam Questions with Correct Answers

HACCP Final Exam Questions with Correct Answers What is considered the largest reform of food safety in the US and when did it occur? a. HACCP in 2011 b. FSMA in 2011 c. FSMA in 2001 d. HACCP in 2001 - Answer-B T/F: HACCP was developed for NASA prior to it becoming widely used in the food processing industry - Answer-True 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 - Answer-True What specific outbreaks in the early 1970s led to the implementation of a systems approach to food safety management? a. A foodborne botulism, caused by C. botulinum b. Listeriosis caused by L. monocytogenes c. Simultaneous outbreaks of paralytic shellfish poisoning (PSP) or red toxic tide blooms d. Foodborne illness caused by Salmonella e. None of the above - Answer-A 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. - Answer-False 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? a. FSMA b. The evaluation of CCPs for preventing food processing failures c. Systems safety in the aeronautical sciences d. HACCP e. MIL-S-38130 f. MIL-STD-882 - Answer-A What do WWII and the Space Race have to do with HACCP and FSMA? a. Addressing the problems that arose during WWII and the Space Race are not related to HACCP and FSMA so there is no connection b. 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. c. 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