HACCP test2 - Zigma-Quality Training Center

HACCP LEVEL 3 & 4

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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1 / 15

1. ‘Rejecting delivery of over temperature raw materials informing supplier and investigating the cause’, is an example of what?

Critical limit

Control measure

Hazard

Corrective Action

2 / 15

2. Prerequisite programs are

documents of uncertain things

Basic operational and foundational requirements that are needed for an effective food service HACCP plan

The inspection reports of the local regulatory agency

Cooking food to its proper temperature

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3. Which of the following is a common prerequisite

Terms of reference

Control charts

Temperature monitoring

Cleaning and disinfection

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4. A new food business has trained their HACCP team and together they have defined the terms of
reference and scope of product/process description, determined the need for flow diagrams
and their verification. What step has the team failed to address prior to hazard analysis

Verification of prerequisites

Validation of the prerequisites

Likely customers and the potential customer abuse

Assessment of the significant of the hazards

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5. What is 'growth of pathogens due to increased chill storage temperature' an example of?

Control measures

Monitoring

Hazard

Critical Limit

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6. Which is not a form of verification for a HACCP plan?

Make sure employees wear clean uniforms

Checking equipment temperatures

Preventing or reducing hazards

Point system for cleaning defects

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7. Which of these is a good example of target and critical limit?

At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds

The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C.

At the step of preparation, the critical limit is for food to bat at ambient temperatures for no more than 1 hour and the target is for no more than 120minutes

B. At the step of cooling target level is to achieve 10°C within 70 minutes and critical limit is to achieve 10°C within 90 minutes

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8. Who should decide which step in a process is critical control points?

External HACCP Auditor

HACCP team

A regular customer

HACCP team leader

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9. A HACCP system could help demonstrate that a company

employs qualified staff in managerial positions

takes precautions to prevent contamination

meets all relevant food labelling legislation

supplies the best quality food to its customers

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10. ‘Monthly trend analysis of complaint data’ is an example of

Control Measure

Validation

Verification

Hazard

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11. Monitoring systems should specify all of the following EXCEPT for

who can authorise the restart of production

how often it should be done

who is responsible

how it should be carried out

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12. Question 2 of the codex decision tree asks 'Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level' If the answer to this is yes, then:

the step should be dealt with as a prerequisite and requires monitoring

the step is not critical and no control is required

the step should be identified as a critical control point

question 3 of the decision tree should be asked to determine whether it is a critical point

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13. What action should be taken if a critical limit is breached?

Monitoring

Checking

Controlling

Corrective action

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14. When defrosting packs of cooked meat, which control will most effectively reduce the hazards of microbiological growth and contamination?

Stacking trays of meat at room temperature for 3 hours

Leaving the meat in a vat of water overnight

Placing the meat in high-risk food defrost unit overnight

Placing the meat in a raw meat chiller

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15. Which of these best describes a control measure?

Identifying problems before they occur

Preventing or reducing hazards

Checking hazards do not get into food

Recording the temperature of food

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