Exam (elaborations)
HACCP TEST QUESTIONS AND ANSWERS
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Exam of 6 pages for the course HACCP at HACCP (HACCP TEST)
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HACCP TESTWhich of the following statements is NOT true about HACCP? - answer Is a reactive measure
In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? – answer HACCP Coordinator
Which of the following statements is NOT a principle of HACCP? - answer Develop Good Manufacturing Practices (GMPs)
Which of the following companies helped to develop HACCP? - answer Pillsbury
Which of the following is NOT a type of hazard? - answer Emotional
HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs? – answer NASA
The acronym HACCP stands for which of the following? - answer Hazard Analysis and Critical Control Points
Which of the following is NOT a task HACCP is designed to do? - answer Develop production goals
Which of the following is NOT a preliminary task to develop a HACCP plan? - answer Identify critical control points
Which of the following is NOT a type of critical limit? - answerNutritional Content
Which of the following correctly defines the acronym GMP? - answerGood Manufacturing Practices
Which of the following bacteria is associated with the "Hamburger illness"? - answerE. Coli 0157:H7
Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredient? - answerAllergen
Which of the following is NOT a potential chemical hazard? - answerMetal shavings
Which of the following is NOT a potential cause of bacterial contamination during food processing? - answerSanitizing Knives USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - answerE. Coli
Which of the following is a substance which, if found in a food product, is not for for human consumption? - answerAdulterant
Which of the following correctly defines a biological hazard? - answerBacteria or viruses
which causes foodborne illness
Which of the following is NOT a spore-forming pathogen? - answerSalmonella
If a problem has occurred more than once within a system, FSIS deems this problems as which of the following? - answerReasonably likely to occur
When conducting a hazard analysis for raw ground beef chubs, one hazard which was identified were pathogens such as E. coli and salmonella being present on the meat and
receiving. Raw meat is a known source of pathogens which cause foodborne illness if not handled properly. Should this be addressed in the HACCP plan and why? - answerYes. the likelihood and severity of the hazard is high.
Which of the following does not occur when conducting a hazard analysis? - answerCritical limits are set
A step which is NOT conducted within your food processing facility such as storage of your product by a grocery store can be described as which of the following concerning your hazard analysis and the HACCP plan? - answerAbsence of control
Which of the following terms is used to describe the magnitude and duration of an illness in relation to the significance of a hazard? - answerSeverity
Which of the following should NOT be addressed in a hazard analysis? - answerQuality issues
Which of the following terms can be described as the public health impact of a hazard? -
answerRisk
During meat or poultry processing, which of the following is a ZERO TOLERANCE policy? - answerPresence of fecal matter or ingesta in the carcass
When conducting a hazard analysis for tomato soup, one hazard which was identified was a thermometer being dropped into a vat and breaking causing glass and metal shards to be in the product. This has never occurred in this particular facility. Should this
be addressed in the HAACP plan and why? - answerNo, the likelihood and severity of the hazard is low.
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