HACCP
II Practice Test – Model Paper 3
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
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
