Sunday, October 30, 2022

Food Safety Practice Tests - II

HACCP II Model Paper 2
This is another practice test aimed at HACCP practitioners who are intended to keep updating their qualifications as the HACCP II exam every couple of years time as to their roles in the company and regulatory requirements of the jurisdiction. The answers are given at the end of the paper, but try not to look at them first and try to complete them beforehand.
 
 HACCP II Practice Test – Model Paper 2 
Time: 01 Hour
Answer all the questions
 

Use the given bacteria while answering the below questions.
A.    Indigestion   
B.     Botulism       
C.    E. coli
D.    Salmonella   
E.     Listeria          
F.     Staphylococcus
 



1.     Which of the following bacteria causes the most extreme damage to the consumer in a food poisoning incident?
 
2.     What bacteria has the most extreme temperature fluctuation tolerance within the given group?
 
3.     What bacteria are responsible for causing the largest number of food-borne diseases?
 
4.     What bacteria can cause the most irreversible damage to the consumer?  
 
5.     What bacteria can be used as an indicator of fecal contamination in foods?
 
6.     Which of the following signs indicate that food has been contaminated by high-risk bacteria such as salmonella or E.coli?
A.    Bad smell
B.     B. discoloration  
C.    C. Slimy Surface 
D.    D. Change of taste
 
7.     Which of the following groups are more vulnerable to foodborne diseases than the general population?
A.    Immuno-compromised people
B.     Very young children
C.    Pregnant women
D.    Above all
 
8.     What is the most crucial element in sustaining the tools used to gauge safety parameters?
A.    Training the operator receives
B.     Equipment age
C.    Variations in measurements taken
D.    Schedule of calibration
 
9.     When is the BEST time to update a HACCP plan?
A.    During the regulatory agency’s review of product and process
B.     Eighteen months after the development of the product and process
C.    After the regulatory agency performs a review of the product and process
D.    After performing an onsite flow diagram of the product and process
 
10.  If food is looking good and smells good means, it is ready to eat.


A.    True
B.     False
 
11.  'Best-before' dates give you an idea of how long foods will last before they lose quality.
A.    True
B.     False
 
12.  Foods marked with a 'use-by' date must be consumed before or on that date.
A.    True
B.     False
 
13.  Which of the following details must be part of a process flow diagram?
A.    An accurate copy of the facility drawings
B.     All steps of the process over which the facility has direct control
C.    Movement of people
D.    above all
 
14.  Which of the following is NOT a benefit of using checklists in conducting an audit?
A.    The checklist will help identify who has responsibility for deficiencies.
B.     The checklist is a helpful memory aid.
C.    The checklist provides uniformity to the auditing process.
D.    The checklist is a useful training aid.
 
15.  If deficiencies are identified by a comprehensive verification, the HACCP team should revise which of the following?
A.    The procedures for corrective action prerequisites
B.     The testing of finished-product
C.    The specifications for operation
D.    The HACCP plan
  
16.  The primary purpose of an internal audit is to provide?
A.    support for the audit report
B.     evidence of the analysis of internal control
C.    confidence to the top management
D.    a guide for subsequent improvements
 
17.  Attribute sampling should be used when?
A.    the data are measurements in metric units
B.     the population has variability
C.    a yes-or-no decision is to be made
D.    a multi-stage sampling plan is needed
 
18.   When assembling the HACCP team, the MOST important thing to consider is the?
A.    including individuals from multiple disciplines
B.     ensuring the team members are food safety experts
C.    to assure the team does not include local personnel
D.    creating a team of quality assurance and control specialists
 
19.  A potential hazard identified in a HACCP plan is?
A.    Paper packaging
B.     Food coloring
C.    Metal piece
D.    Aluminum cookware
 
20.  Who is the person MOST likely to perform a corrective action?
A.    Person in charge
B.     Food safety team leader
C.    Front-line food employee
D.    Designated food employee
 
21.  Part of monitoring involves?
A.    Taking temperatures
B.     Reviewing the haccp plan
C.    Developing safe limits
D.    Determining the cause
 
22.  The corrective actions are comprised of?
A.    Root cause analysis
B.     Reviewing the past incidents
C.    Verification and revalidation
D.    Above all
 
23.  Who is to be authorized to handle sanitation detergent during cleaning?
A.    supervisor
B.     untrained employees
C.    temporary employees
D.    designated trained employee
 
24.  The employees can wear a plain wedding ring or a medical band on the hand.
A.    True
B.     False
 
25.  The organization must provide the necessary PPE according to the job description of each specific employee.
A.    True
B.     False
 
26.  The process of collecting and evaluating the information on hazards and conditions leading to their presence, to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
A.    True
B.     False
 
27.  What must be done with empty pest control chemical container?
A.    Wash and reuse
B.     Label and isolate
C.    Throw in the waste bin
D.    Return to the company
 
28.  What is a common control measure to ensure the safety of raw materials?
A.    Purchase right material
B.     Use an approved supplier
C.    Set own receiving and inspection program
D.    Purchase certified material
 
29.  What is not a control measure to prevent the multiplication of bacteria?
A.    Temperature control
B.     Refrigeration
C.    Application of chemicals
D.    Keep the food covered
 
30.  A sequence of questions to determine if a step in the process is a critical control point is called?
A.    Process flow chart
B.     Hazard analysis
C.    Site schematics
D.    Decision tree
 
31.  A value of a monitored action that separates the acceptable from the unacceptable is?
A.    Critical control point
B.     Verification point
C.    Critical limit
D.    Variance
 
32.  What should the supervisor do if a critical limit is breached?
A.    Inform the top management
B.     Segregate the products
C.    Take corrective action.
D.    Stop the production
 
33.  How can you verify that the HACCP system is effective?
A.    Analyzing complaints
B.     Product testing
C.    Traceability
D.    Auditing
 
34.  When should a HACCP system be reviewed?
A.    Every six months
B.     If there is any customer complaint
C.    Annually
D.    After internal audit
 
35.  The likelihood of a hazard occurring in food is called?
A.    Food poisoning
B.     Prevalence
C.    Outbreak
D.    Risk   
 
36.  Quarantining a product that has breached a critical limit is?
A.    A control measure
B.     A monitoring action
C.    A corrective action
D.    A correction
 
37.  The planned observation or measurements of control parameters to confirm that a process is under control and critical limits are not exceeded?
A.    Monitoring
B.     Measuring
C.    Verification
D.    Validation
 
38.  Which is the non-control measure for preventing chemical hazards?
A.    Rinsing following chemical cleaning
B.     Separate storage
C.    Food is stored in chemical containers
D.    Supervisor presents when cleaning or using pesticides
 
39.  The process of collecting and evaluating the information on hazards and conditions leading to their presence, to decide which are significant for food safety is called?
A.    HACCP plan
B.     Hazard analysis
C.    Hazard identification
D.    Root cause analysis
 
40.  Which is not a physical hazard?
A.    Bones
B.     Nails/screws/bolts/nuts
C.    Jewelry
D.    Grease
 
41.  Which organization defined the seven principles of HACCP?
A.    FDA
B.     Codex Alimentarius
C.    WHO
D.    USDA
 
42.  Critical limits can be?
A.    Cleaning food-contact surfaces
B.     Cooking foods to a specific temperature for a specific amount of time
C.    The maximum amount of time an employee can handle dangerous chemicals
D.    The amount of mold that is safe to eat
 
43.  If cooling is the CCP, then the critical limit is
A.    135ºF to 41ºF (57.2ºC to 5ºC) in more than 4 hours
B.     135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 2 hours
C.    135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours
D.    135ºF to 70ºF (57.2ºC to 21.1ºC) within 2 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours
 
44.  An example of corrective action is?
A.    Issuing a written warning
B.     Showing a co-worker how to work more efficiently while preparing food
C.    Rejecting a product that does not meet purchasing or receiving specifications
D.    Using FDA Form 1-C to allow a formerly ill employee to return to work
 
45.  Do monitoring procedures involve?
A.    Ensuring that you are correctly meeting critical limits for the CCPs
B.     Training employees in preventing cross-contamination
C.    Analyzing how disposed food affects the profit/loss statement
D.    Installing security cameras outside the establishment
 


HACCP II Practice Tests
Module Paper 2
Answer Key
 
1 . B/E                                         2. E                                             3. D                                            4. B
5. C                                               6. C                                             7. D                                             8. D
9. D                                             10. B                                           11. A                                           12. A
13. D                                           14. A                                           15. D                                           16. B
17. C                                           18. A                                           19. C                                           20. D
21. A                                           22. D                                           23. D                                           24. A
25. A                                           26. A                                           27. B                                            28. B
29. D                                           30. D                                           31. C                                            32. C
33. D                                           34. C                                           35. D                                            36. C
37. A                                           38. C                                           39. B                                             40. D
41. B                                            42. B                                           43. D                                             44. C
45. A

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