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HACCP Exam Final: Questions With Proper Answers
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HACCP Exam Final: Questions With Proper AnswersWhat 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 Right Ans - B
T/F: HACCP was developed for NASA prior to it becoming widely used in the
food processing industry Right Ans - 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
Right Ans - 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 Right Ans - 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. Right Ans - 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 Right Ans - 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
d. 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 Right Ans - C
Which agency or entity is credited as the first to publicly use and discuss the
HACCP system?
a. National Advisory Board on Microbiological Criteria for Foods
b. US National Academy of Science
c. Food and Drug Administration
d. Journal of Food Protection
e. National Aeronautics and Space Administration Right Ans - E
Which of the following food, agency, and regulations belong together?
a. Fish and fishery products; FDA; CFR Title 9, Part 417
b. Juice; FDA; CFR Title 21, Part 120
c. Meat and poultry; FDA; CFR Title 9, Part 417
d. Fish and fishery products; FSIS; CFR Title 21, Part 120 Right Ans - B
Which of the following agencies and CFRs regulate meat and poultry
products?
a. FSIS; CFR Title 9, Part 417
b. FDA; CFR Title 21, Part 120
c. FSIS; CFR TItle 9, Part 123
D. FDA; CFR Title 21, Part 417 Right Ans - A
Which of the following regulations specify HACCP requirements for juice
processing?
a. Title 21 Part 110
b. Title 9 Part 417
, c. Title 21 Part 123
d. Title 21 Part 120 Right Ans - D
What government agency regulates the food safety of the meat and poultry
processing industries? Right Ans - FSIS
T/F: The name of the issuing agency is typically listed within the part/subpart
section of the CFR Right Ans - False
Which of the following is one of the 7 principles of HACCP?
a. Identify CCPs
b. Establish critical and corrective actions
c. Monitor hazard points
d. Maintain a sanitary food processing/handling environment Right Ans - A
Which of the following foods are required to be processed by HACCP systems?
a. Meat, poultry, juice, and fish products
b. Fish products only
c. Juice products only
d. Meat only Right Ans - A
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" Right Ans -
GMP
Only of the following is a GMP. All of the others would be considered SOPs.
Choose the GMP.
a. 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
b. Plumbing systems must be installed and maintained to carry sufficient
quantities of water throughout the establishment
c. Milk cans must be thoroughly cleaned after each use and sanitized
immediately prior to their next use
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