HACCP QUIZ WITH ACTUAL
QUESTIONS AND VERIFIED SOLUTIONS
,GRADED A+ WITH RELEVANT
PRECISE ELABORATIONS ,100%
SUCCESS GUARANTEED
The purpose of a ______ is to provide a clear, simple outline of the steps involved
bb bb bb bb bb bb bb bb bb bb bb bb bb bb bb
in a food process.
bb bb bb bb
A. hazard analysis.
bb bb
B. monitoring procedure.
bb bb
C. verification exercise.
bb bb
D. flow diagram. - Answer D. flow diagram.
bb bb bb bb bb bb bb
The MOST important element in starting an effective food safety management
bb bb bb bb bb bb bb bb bb bb
system is
bb bb
A. conducting a hazard analysis.
bb bb bb bb
B. obtaining management commitment.
bb bb bb
C. establishing pre-requisite programs.
bb bb bb
D. an operational employee health program. - Answer B. obtaining management
bb bb bb bb bb bb bb bb bb bb
commitment.
bb
Which one of the following is considered a Pre-requisite Program?
bb bb bb bb bb bb bb bb bb
A. Personal Hygiene
bb bb
B. Identifying critical control points
bb bb bb bb
C. Monitoring procedures
bb bb
D. Setting critical limits - Answer A. Personal hygiene
bb bb bb bb bb bb bb bb
When assembling the HACCP team the MOST important thing to consider is
bb bb bb bb bb bb bb bb bb bb bb
A. including individuals from multiple disciplines.
bb bb bb bb bb
B. ensuring the team members are food safety experts.
bb bb bb bb bb bb bb bb
C. to assure the team does not include local personnel.
bb bb bb bb bb bb bb bb bb
, D. creating a team of quality assurance and control specialists. - Answer A.
bb bb bb bb bb bb bb bb bb bb bb bb
including individuals from multiple disciplines.
bb bb bb bb bb
Which of the following information is required on the label of a food product
bb bb bb bb bb bb bb bb bb bb bb bb bb
container (for compliance with applicable codes and regulations) intended for the
bb bb bb bb bb bb bb bb bb bb bb
end consumer?
bb bb
A. It must include ingredient list in the country of origin language
bb bb bb bb bb bb bb bb bb bb bb
B. The water must be identified even if absorbed during processing
bb bb bb bb bb bb bb bb bb bb
C. The common and or scientific name of the ingredient must be listed
bb bb bb bb bb bb bb bb bb bb bb bb
D. Radiation use must say treated by irradiation and display Radura logo - Answer
bb bb bb bb bb bb bb bb bb bb bb bb bb
D. Radiation use must say treated by irradiation and display Radura logo
bb bb bb bb bb bb bb bb bb bb bb bb
Determining the likelihood of a hazard occurring bb bb bb bb bb bb
A. must be established during monitoring a present hazard.
bb bb bb bb bb bb bb bb
B. is part of the hazard analysis being conducted.
bb bb bb bb bb bb bb bb
C. is when the hazard is identified as a critical control point.
bb bb bb bb bb bb bb bb bb bb bb
D. happens during establishing critical limits for the hazard. - Answer B. is part of
bb bb bb bb bb bb bb bb bb bb bb bb bb bb
the hazard analysis being conducted.
bb bb bb bb bb
Wherever possible knowing the _______ of a hazard should be included when
bb bb bb bb bb bb bb bb bb bb bb
performing a hazard analysis
bb bb bb bb
A. severity and adverse health effects
bb bb bb bb bb
B. the most likely critical limits
bb bb bb bb bb
C. records from the previous year
bb bb bb bb bb
D. associated past foodborne illnesses - Answer A. severity and adverse health
bb bb bb bb bb bb bb bb bb bb bb
effects
bb
An example of a critical control point is
bb bb bb bb bb bb bb
A. dicing raw ingredient for the preparation of soup mix.
bb bb bb bb bb bb bb bb bb
B. reviewing the source of raw ingredients for a food product.
bb bb bb bb bb bb bb bb bb bb
C. Cooking a raw food product to the critical limit.
bb bb bb bb bb bb bb bb bb
D. serving finished, ready-to-eat product. - Answer C. Cooking a raw food product
bb bb bb bb bb bb bb bb bb bb bb bb
to the critical limit.
bb bb bb bb
A potential hazard identified in a HACCP plan is
bb bb bb bb bb bb bb bb
A. paper packaging.
bb bb
B. food intolerance.
bb bb
C. glass fragment.
bb bb
D. aluminum cookware. - Answer C. glass fragment.
bb bb bb bb bb bb bb
When is the BEST time to update a HACCP plan?
bb bb bb bb bb bb bb bb bb
A. 18 months after development for product and process
bb bb bb bb bb bb bb bb
B. During the reg agency's review of product and process
bb bb bb bb bb bb bb bb bb
C. After the reg agency performs product/process review
bb bb bb bb bb bb bb
D. After performing an onsite flow diagram of product and process - Answer D.
bb bb bb bb bb bb bb bb bb bb bb bb bb
After performing an onsite flow diagram of product and process
bb bb bb bb bb bb bb bb bb bb
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller LucieLucky. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $18.49. You're not tied to anything after your purchase.
