,Chapter 1 — Transporter Container Sanitation — Key Concept:
Vehicle/Container Sanitation as a preventive control
(GDP/HACCP link)
Stem: A refrigerated trailer arrives at a packing facility with
visible residue on the floor and a weak seal on the rear door.
According to best practice for container sanitation and HACCP-
based supplier control, the receiving food business should:
A. Accept the load but record the defect and proceed because
cargo can be salvaged.
B. Reject or hold the trailer until cleaned and documented
corrective action is taken.
C. Immediately unload and repackage the cargo at a different
site without notifying the transporter.
D. Wipe the visible residue with a cloth and accept the load if
the temperature is within limits.
Correct Answer: B
Rationale (correct): Rejecting or holding the trailer until
cleaning and documented corrective actions align with Chapter
1’s emphasis on container sanitation as a preventive control and
with HACCP supplier verification requirements (Chapter 1 —
Transporter Container Sanitation). This prevents contamination
entering the facility.
Rationale (incorrect):
A — Accepting despite visible residue leaves a contamination
,hazard uncontrolled and violates sanitation/GDP principles.
C — Unloading and repackaging without addressing sanitation
or notifying responsible parties circumvents traceability and
corrective action procedures.
D — Superficial wiping does not meet documented sanitation
verification/validation and fails to address the seal integrity
hazard.
Teaching Point: Never accept visibly unsanitary transport units
— hold, document, and require corrective action.
2
Chapter & Subtopic: Chapter 1 — Traceability — Key Concept:
Traceability as a verification and corrective action enabler (ISO
22000 / Codex)
Stem: During a routine audit a receiver cannot match the pallet
ID of a refrigerated shipment to the shipper’s shipping manifest.
Under ISO 22000 and Codex traceability expectations, the
immediate best action is to:
A. Release the product to inventory since temperatures are
within specification.
B. Quarantine the shipment and initiate traceability verification
with the shipper.
C. Merge the pallets with similar product to simplify inventory
records.
D. Destroy the paperwork and re-label pallet IDs to match local
records.
, Correct Answer: B
Rationale (correct): Chapter 1 highlights traceability as essential
for verification and corrective actions; quarantine and rapid
verification with the shipper preserve product safety and
conform to ISO/Codex traceability guidance.
Rationale (incorrect):
A — Temperature alone does not guarantee traceability or food
safety compliance.
C — Merging pallets compromises traceability and hinders root-
cause investigation.
D — Altering records is fraudulent and violates regulatory/ISO
principles.
Teaching Point: Quarantine and verify — traceability must be
maintained before release.
3
Chapter & Subtopic: Chapter 1 — Temperature Control — Key
Concept: Time–temperature as a critical control attribute (Cold
chain and HACCP)
Stem: A dairy shipment shows a 2–hour gap in logged
temperature data during transport. Under measurement and
causal analysis principles, the QA team should first:
A. Assume product is safe if endpoint temperature reads within
limit.
B. Conduct a time–temperature assessment and root-cause
analysis before disposition.
Vehicle/Container Sanitation as a preventive control
(GDP/HACCP link)
Stem: A refrigerated trailer arrives at a packing facility with
visible residue on the floor and a weak seal on the rear door.
According to best practice for container sanitation and HACCP-
based supplier control, the receiving food business should:
A. Accept the load but record the defect and proceed because
cargo can be salvaged.
B. Reject or hold the trailer until cleaned and documented
corrective action is taken.
C. Immediately unload and repackage the cargo at a different
site without notifying the transporter.
D. Wipe the visible residue with a cloth and accept the load if
the temperature is within limits.
Correct Answer: B
Rationale (correct): Rejecting or holding the trailer until
cleaning and documented corrective actions align with Chapter
1’s emphasis on container sanitation as a preventive control and
with HACCP supplier verification requirements (Chapter 1 —
Transporter Container Sanitation). This prevents contamination
entering the facility.
Rationale (incorrect):
A — Accepting despite visible residue leaves a contamination
,hazard uncontrolled and violates sanitation/GDP principles.
C — Unloading and repackaging without addressing sanitation
or notifying responsible parties circumvents traceability and
corrective action procedures.
D — Superficial wiping does not meet documented sanitation
verification/validation and fails to address the seal integrity
hazard.
Teaching Point: Never accept visibly unsanitary transport units
— hold, document, and require corrective action.
2
Chapter & Subtopic: Chapter 1 — Traceability — Key Concept:
Traceability as a verification and corrective action enabler (ISO
22000 / Codex)
Stem: During a routine audit a receiver cannot match the pallet
ID of a refrigerated shipment to the shipper’s shipping manifest.
Under ISO 22000 and Codex traceability expectations, the
immediate best action is to:
A. Release the product to inventory since temperatures are
within specification.
B. Quarantine the shipment and initiate traceability verification
with the shipper.
C. Merge the pallets with similar product to simplify inventory
records.
D. Destroy the paperwork and re-label pallet IDs to match local
records.
, Correct Answer: B
Rationale (correct): Chapter 1 highlights traceability as essential
for verification and corrective actions; quarantine and rapid
verification with the shipper preserve product safety and
conform to ISO/Codex traceability guidance.
Rationale (incorrect):
A — Temperature alone does not guarantee traceability or food
safety compliance.
C — Merging pallets compromises traceability and hinders root-
cause investigation.
D — Altering records is fraudulent and violates regulatory/ISO
principles.
Teaching Point: Quarantine and verify — traceability must be
maintained before release.
3
Chapter & Subtopic: Chapter 1 — Temperature Control — Key
Concept: Time–temperature as a critical control attribute (Cold
chain and HACCP)
Stem: A dairy shipment shows a 2–hour gap in logged
temperature data during transport. Under measurement and
causal analysis principles, the QA team should first:
A. Assume product is safe if endpoint temperature reads within
limit.
B. Conduct a time–temperature assessment and root-cause
analysis before disposition.
