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CCFS Test (Latest) Questions With Complete Solutions.
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CCFS Test (Latest) Questions With Complete Solutions.
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Name: Score:223 Multiple choice questions
Definition 1 of 223
What is a mixed-type facility?
Interim Final Rule. It gave companies a 24 hour response time to get documents to the FDA
An establishment that engages in both activities that are exempt from registration of the FD
& C Act
Hazard Analysis Risk Based Preventive Controls. Controls set forth to eliminate hazards
1. Dry Cleaning/lock out 2. Pre-rinse (120-140°) 3. Soap and scrub 4. Rinse and inspect 5.
Assemble 6. Pre-op inspection 7. Sanitize
Term 2 of 223
Chlorinated alkaline agents
What are recommended cleaning agents for protein films?
What are the 2 pathogens of concern in EMPs?
What should be used to clean floor drains?
What are the 3 parameters or categories for drinking water?
Definition 3 of 223
How many principles of sanitary design are there?
11
Food Safety, pharmaceuticals, radiation devices (ERED)
Agricultural Marketing Service (AMS)
To aid in the cleaning and maintenance of the equipment
,Definition 4 of 223
True or False: A hazard poses no risk unless there is a chance of exposure to that hazard?
True
Within 6 weeks
Exterior Assessment List
The 5 whys
Term 5 of 223
A Food Defense Plan must have actionable process steps identified using what? You act like the
attacker.
Plumbing Vent
30 Days
What Is A Control Measure?
Carver Shock Methodology
Definition 6 of 223
What in the 3 most critical factors to consider in a wet cleaning program?
Those that are 1/4 inch smaller than the diameter of the drain opening
1. Food being produced can cause health risks or death (SAHCODHA) 2. SAHCODHA is
present 3. The facility knew of SAHCODHA
1. Water temperature 2. Chemical type 3. Mechanical action or elbow grease
To make sure processes in zones are working correctly
,Term 7 of 223
A quality indicator test used for evaluating foods and food processing operations
What is a aerobic plate count (APC)?
What is the Food Safety equation?
What is a supply chain applied control?
When are sanitation controls required?
Definition 8 of 223
What is the 5 step system of the AMI?
Validation is the process of demonstrating that a HACCP system can control hazards.
Verification is a way to determine a plan is operating correctly.
1. By listing the name of the food source and common name 2. Using "contain" after the
food source with the allergen
Food Shield
1. Facility design, 2.Conduct audit of the existing facility, 3. Conduct risk assessment 4.
Develop a phased master plan 5. Roll the master plan into the long range plan
Definition 9 of 223
What is a RAC?
Raw Agricultural Commodity
Restaurants Or Farms
American Meat Institute
Primary Packaging
, Term 10 of 223
When it meets international Food Safety requirements.
When are GFSI schemes or standards recognized by the GFSI?
What are recommended cleaning agents for protein films?
What are the ways SSOPs should be?
When must a preventive control be implemented?
Definition 11 of 223
What is the name of portal used to report if there is a chance that food will cause health issues?
Registered Food Records
Reportable Food Registry
Food Safety Risk Assessment
Food Additive
Definition 12 of 223
What must sanitizers be registered under?
Following the Guidelines of the Environmental Protection Agency
Under the Food Safety Modernization Act
As Per the National Weather Service Guidelines
FIFR- Federal Insecticide, Fungicide, and Rodenticide Act
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