Saturday, December 31, 2022

Food Safety Practice Tests - IV

HACCP II Practice Test – Model Paper 3 
Here 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. Enjoy the paper and I wish you all for very successful new year.

HACCP II Practice Test – Model Paper 3 
Time: 01 Hour
Answer all the questions
 
1.     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
   
   
2.     In the process of developing a HAACP plan for an establishment, the food safety team has discovered the points in the flow diagram that are essential to eliminate, reduce, or prevent a food safety hazard. What is the next step?
A.    Establishing critical limits
B.     Conducting a hazard analysis
C.    Establishing procedures for record-keeping and documentation
D.    Identifying corrective actions
 
3.     A literature search to find the typical infective dose of Listeria monocytogenes is an example of a?
A.    Validation
B.     Critical limit
C.    Verification
D.    Corrective action
 
4.     Which one of the following is considered a prerequisite Program?
A.    Identifying critical control points
B.     Monitoring procedures
C.    Personal Hygiene
D.    Setting critical limits
 
5.     How the management commitment can be best shown in a HACCP plan?
A.    Availability of sufficient training for employees
B.     Research of all areas of the industry
C.    The certainty that products are appropriate for use
D.    The certainty that regular maintenance and calibration are maintained on equipment
 
6.     HACCP is designed to?
A.    Protect the customer from underweight food
B.     Protect the consumer from unsafe food
C.    Protect the consumer from poor-quality food
D.    Protect the business from extra costs
 
7.     A potential hazard identified in a HACCP plan can be?
A.    Paper packaging
B.     Food coloring
C.    Metal piece
D.    Aluminum cookware
 
8.     Which statement best describes a CCP?
A.    The point at which food arrives at the door of your establishment
B.     The temperature to which food should be reheated
C.    The last step in which you can prevent, eliminate, or reduce the risk of food hazards
D.    The point at which you decide whether food should be served to the customer
 
9.     The traceability system shall include?
A.    Internal communications
B.     Distribution of the end product
C.    External communications
D.    Test procedures
 
10.  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
 
11.  Checking the internal temperature of a meatball may be an example of which HACCP principle?
A.    Verification
B.     Monitoring
C.    Record Keeping
D.    Hazard Analysis
 
12.  A CCP can be described as a?
A.    A process step in which control can not be applied
B.     A process step where the hazard can not be controlled
C.    A process step in which control is essential
D.    Always the last step in every process
 
13.  Do the outputs of the management review need to be included?
A.    Audit results (internal and external)
B.     Decisions and actions related to continual improvement opportunities
C.    Inspections (e.g., regulatory, customer)
D.    Performance of external providers
 
14.  Which of the following would not be a part of a hazard analysis in the HAACP system?
A.    Identifying potential food hazards
B.     Determining where hazards can occur in the production process
C.    Listing the corrective actions
D.    Grouping food items by how they are processed in an establishment
 
A.    What needs to be monitored and measured;
B.     When the monitoring and measuring shall be performed;
C.    Who shall analyze and evaluate the results from monitoring and measurement
D.    Above all
 
16.  Attribute sampling should be used when?
A.    The data are measurements in metric units
B.     The population has variability
C.    A multi-stage sampling plan is needed
D.    A yes-or-no decision is to be made


17.  What includes in the context of the organization?
A.    Understanding the organization and its context
B.     Understanding the needs and expectations of interested parties
C.    Determining the scope of the food safety management system
D.    Above all
 
18.  Which of the following is not necessary to include in a HAACP plan?
A.    Final cooking temperatures
B.     Employee food safety training
C.    Recipes or formulas
D.    Material Safety Data Sheets (MSDS)
 
19.  Which of the following is included, when conducting a hazard analysis?
A.    Identifying control measures
B.     Identifying critical limits
C.    Establishing records
D.    Identifying corrective actions
 
20.  Flow diagrams and description of processes not included?
A.    The sequence and interaction of the steps in the operation
B.     Any outsourced processes
C.    The layout of premises including food and non-food handling areas
D.    Where reworking and recycling take place
 
21.  A CCP is a step, where?
A.    Food should be discarded
B.     A hazard can be controlled
C.    A less expensive ingredient can be substituted
D.    A supervisor should take over
 
22.  The HACCP coordinator reviews the plant schematic. How should he verify that the information is accurate and complete?
A.    Perform an internal audit
B.     Conduct on-site verification
C.    Discuss the schematic with the HACCP team
D.    Compare to previous plant schematics
 
23.  Which of the following is not one of the seven HACCP principles?
A.    Identifying corrective actions
B.     Establishing critical limits
C.    Assessing hazards
D.    Revising recipes
 
24.  What is the most common food hazard?
A.    Physical contamination
B.     Biological contamination
C.    Chemical contamination
D.    Miscommunication
 
25.  A food safety team leader developing a HAACP plan for his establishment, he has established minimum and maximum limits that must be met to prevent, eliminate, or reduce hazards to an acceptable level. What is the next step?
A.    Verifying if the proposed system works
B.     Establishing monitoring procedures
C.    Establishing critical limits
D.    Determining critical control points
 
26.  The operator is checking to make sure the internal temperature of the pork being cooked is at least 71°C. What is he monitoring?
A.    CCP
B.     Critical limits
C.    Operating limit
D.    Hazard levels
 
27.  Rapid cooling is an example of a?
A.    Corrective action
B.     Monitoring a hazard
C.    Control measure
D.    Critical limit
 
28.  HAACP focuses on?
A.    Protecting meat from spoilage
B.     Identifying and preventing, eliminating, or reducing hazards throughout the entire process of food manufacturing.
C.    Verifying that food is fresh when it is delivered
D.    Producing food in large quantities
 
29.  During HACCP plan validation, which of the following would be the least likely material to be used?
A.    Customer complaint surveys
B.     Past test data
C.    Challenge studies
D.    Employee training records
 
30.  Which of the following is not an example of a critical limit?
A.    Cook chicken breasts to an internal temperature of 165°F (74°C) for 15 seconds
B.     Store uncooked chicken breasts at 41°F (5°C)
C.    Discard cooked chicken breasts if they remain between 41°F and 135°F (5°C – 57°C) for more than four hours
D.    Hold chicken hot for service at 135°F (57°C)
 
31.  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


32.  A HACCP system could help demonstrate that a company?
A.    Supplies the best quality food to its customers
B.     Employs qualified staff in managerial positions
C.    Meets all relevant food labeling legislation
D.    Takes precautions to prevent contamination
 
33.  If multiple deficiencies are identified by a contracted auditor for comprehensive verification, the HACCP team should revise which of the following?
A.    The procedures for corrective action prerequisites
B.     The hazard analysis  
C.    The specifications for operation
D.    The HACCP plan
 
34.  Which of the following would not be an example of a corrective action?
A.    Continuing to cook a steak that has not reached an internal temperature of 155°F (68°C) for fifteen seconds
B.     Throwing out the vegetable salad that has remained at room temperature for longer than 4 hours
C.    Covering a cut with a bandage and finger cot
D.    Rejecting a delivery of fish received at an internal temperature of 60°F (16°C)
 
35.  What is 'minimum core temperature of 75°C for 30 seconds' an example of?
A.    Monitoring
B.     Corrective action
C.    Hazard control measure
D.    Critical limit
 
36.  Consumers can implement HACCP-like practices in the home by following proper storage, handling, cooking, and cleaning procedures.
A.    True                           
B.     False
 
37.  New technologies will play critical roles in HACCP programs, but HACCP is designed to institute practices that reduce or eliminate harmful contamination.
A.    True                           
B.     False
 
38.  The farm-to-fork means that there are actions that can be taken to prevent contamination from occurring on the farm, such as monitoring feed, maintaining farm sanitation, and practicing good animal health management practices, while the end-user has a further set of practices before delivering for consumption.
A.    True                           
B.     False
 
39.  Once meat/poultry products leave the plant, there may be controls in place during transportation, storage, and distribution.
A.    True                           
B.     False
 
40.  Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs to ensure each CCP stays within its limit.
A.    True                           
B.     False
 
41.  When performing a hazard analysis what is the most important hazard information that should be included?
A.    Associated past foodborne illnesses
B.     The most likely critical limits
C.    The severity and adverse health effects
D.    Records from the previous year
 
42.  When corrective actions are put into practice?
A.    After the critical limits process
B.     After monitoring the process
C.    Before identifying the hazard
D.    Before determining critical control points
 
43.  The training program for an effective food safety management system should begin by?
A.    Creating a HACCP team with outside third-party members
B.     Developing in-house training materials including HACCP
C.    Requiring the person in charge to be the food safety manager of the program
D.    Appointing a food safety team leader with responsibility and authority
 
44.  The known food allergens are considered a hazard when?
A.    Sold in interstate commerce
B.     The product is made under the cottage food law
C.    Undeclared on a food product label
D.    Consumed by a highly susceptible population
 
45.  Verification procedures to determine if the HACCP program is working properly should not be conducted by?
A.    A properly trained person from another department
B.     An external consultant
C.    The HACCP team leader
D.    The individual responsible for performing normal monitoring and corrective actions
 
 
 

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

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