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. 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

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

the step should be identified as a critical control point

the step is not critical and no control is required

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2. Prerequisite programs are

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

documents of uncertain things

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

how often it should be done

how it should be carried out

who is responsible

who can authorise the restart of production

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

Corrective action

Monitoring

Checking

Controlling

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

Hazard

Monitoring

Control measures

Critical Limit

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

Preventing or reducing hazards

Make sure employees wear clean uniforms

Checking equipment temperatures

Point system for cleaning defects

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

External HACCP Auditor

A regular customer

HACCP team

HACCP team leader

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

Placing the meat in a raw meat chiller

Leaving the meat in a vat of water overnight

Placing the meat in high-risk food defrost unit overnight

Stacking trays of meat at room temperature for 3 hours

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9. Which of these best describes a control measure?

Identifying problems before they occur

Checking hazards do not get into food

Preventing or reducing hazards

Recording the temperature of food

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

Control Measure

Verification

Validation

Hazard

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

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

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

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

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

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12. A HACCP system could help demonstrate that a company

takes precautions to prevent contamination

employs qualified staff in managerial positions

meets all relevant food labelling legislation

supplies the best quality food to its customers

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

Control measure

Hazard

Corrective Action

Critical limit

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14. Which of the following is a common prerequisite

Cleaning and disinfection

Terms of reference

Temperature monitoring

Control charts

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15. 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

Likely customers and the potential customer abuse

Validation of the prerequisites

Verification of prerequisites

Assessment of the significant of the hazards

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