Food Safety Practice Tests - V

HACCP II Practice Test – Model Paper 4 

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.

 
Module Paper 4
Answer all the questions
Time: 01 hour
 
1.     What is the main purpose of a pre-audit?
A.    To prepare for the audit
B.     To identify potential nonconformities
C.    To determine the audit scope
D.    All of the above
 
2.     The accuracy of audit documentation is especially important in which of the following situations?
A.    One of the audit team members is aware of a possible personal bias related to the audit.
B.     The documentation is likely to be used as evidence in litigation.
C.    An audit has yielded more documentation than expected.
D.    The documentation supports an auditor’s viewpoint.
 
3.     What is the main difference between a first-party audit and a second-party audit?
A.    A first-party audit is conducted by a regulatory body, while a second-party audit is conducted by an external auditor
B.     A first-party audit is conducted by an external auditor, while a second-party audit is conducted by the organization itself
C.    A first-party audit is conducted by the organization itself, while a second-party audit is conducted by a regulatory body
D.    A first-party audit is conducted by the organization itself, while a second-party audit is conducted by a customer
 
4.     What is the main difference between an allergen and an ingredient?
A.    An allergen is a substance that can cause an allergic reaction, while an ingredient is a substance that is used in food production
B.     An allergen is a substance that is used in food production, while an ingredient is a substance that can cause an allergic reaction
C.    An allergen is a substance that is used in food production and can cause an allergic reaction, while an ingredient is a substance that is used in food production but does not cause an allergic reaction
D.    An allergen is a substance that can cause an allergic reaction and is not used in food production, while an ingredient is a substance that is used in food production
 
5.     An audit schedule is an integral part of which of the following phases of the auditing process?

A.    a) Initiation
B.     b) Preparation
C.    c) Closing
D.    d) Reporting
 
6.     What is the purpose of an audit checklist?
A.    To ensure that all relevant areas are covered during the audit
B.     To provide a consistent approach to the audit
C.    To document the audit findings
D.    All of the above
 
7.     Which of the following types of tools or techniques is considered qualitative?
A.    Histograms
B.     Frequency distributions
C.    Pareto charts
D.    Process observations
 
8.     What is the main difference between a nonconformity and an observation?
A.    A nonconformity is a deviation from a requirement, while an observation is a potential deviation
B.     A nonconformity is a minor deviation, while an observation is a major deviation
C.    A nonconformity is a major deviation, while an observation is a minor deviation
D.    A nonconformity is a deviation from a standard, while an observation is a deviation from a regulation
 
9.     Who makes the final determination regarding the distribution of the audit report?
A.    The lead auditor
B.     The audit group manager
C.    The auditee
D.    The client
 
10.  The use of an approved supplier is a common control measure to ensure the safety of raw materials
11.  The planned observation or measurements of control parameters to confirm that a process is under control and critical limits are not exceeded is part of verification.
12.  The value of a monitored action, which separates the acceptable from the unacceptable is considered as a CCP.
13.  food safety management is a set of policies and practices, which ensure that the food sold by a food business is safe-to-eat and free from contaminants.
14.  the prerequisite programs are the good hygiene practices that a food business must have in place before implementing HACCP.
 
15.  Actions required to prevent or eliminate a food safety hazard or reduce it to an acceptable level is?
A.    A monitoring activity
B.     A critical control point
C.    A control measure
D.    None of the above
 
16.  An auditee is likely to be most threatened by an auditor’s use of which of the following interviewing techniques?
A.    Paraphrasing an auditee’s response while writing it down
B.     Being silent while waiting for an auditee to respond to a question
C.    Underlining key facts when recording an auditee’s response
D.    Using a tape recorder to record an auditee’s response
 
17.  What is not considered as a chemical hazard preventive measure?
A.    Use of 1.3 mg/L chlorine solution for treating water
B.     Separate storage.
C.    Strict rules when cleaning or using pesticides.
D.    Rinsing following chemical cleaning.
 
18.  The review of a food safety management system may be triggered by?
A.    When justified complaint/food poisoning.
B.     Significant changes to raw materials/process/recipe.
C.    Changes to packaging/distribution.
D.    Above all
 
19.  Which of the following best describes a frequency distribution?
A.    A time-ordered chart of subgroup averages and control limits
B.     A graph for presenting data along a scale of reference and the number of times each item occurs
C.    A plot of the probability of accepting a hypothesis when it is actually false
D.    A graph indicating the difference between an actual value and its predicted value
 
20.  Quarantining a product, which has breached a critical limit is considered as?  
A.    A correction
B.     A control measure
C.    A corrective action
D.    A monitoring action
 
21.  What is the difference between a hazard and a risk?
A.    A hazard is the likelihood of harm occurring, while a risk is a potential source of harm
B.     A hazard is a potential source of contamination, while a risk is the likelihood of contamination occurring
C.    A hazard is a potential source of harm, while a risk is the likelihood of harm occurring
D.    A hazard is the likelihood of contamination occurring, while a risk is a potential source of contamination
 
22.  What are the main steps in conducting a hazard analysis?
A.    Identification, evaluation, and control
B.     Identification, assessment, and prevention
C.    Identification, evaluation, and elimination
D.    Identification, assessment, and control
 
23.  What is a physical hazard?
A.    Bone piece
B.     Buttons
C.    Nails/screws/bolts/nuts
D.    Above all
 
24.  Which of the following represents a sound time-management technique?
A.    Scheduling interviews simultaneously at two different facilities
B.     Constantly revising the audit schedule to accommodate follow-up questions
C.    Anticipating needs and making them known to the auditee in advance
D.    Determining the detailed audit schedule at the audit opening meeting
 
25.  How to prevent cross-contact with allergens in food production?
A.    Cleaning and sanitizing surfaces
B.     Using separate equipment for allergen-containing foods
C.    Implementing allergen management procedures
D.    All of the above
 
26.  What is the first step in implementing a HACCP plan?
A.    Identifying potential hazards
B.     Establishing critical control points
C.    Conducting a hazard analysis
D.    Developing a monitoring system
 
27.  What is the critical limit for a critical control point?
A.    The maximum amount of a hazard that can be present in a food product
B.     The minimum amount of a hazard that can be present in a food product
C.    The point at which a hazard must be controlled
D.    The point at which a hazard must be eliminated
 
28.  What are the main symptoms of a food allergy?
A.    Hives, itching, and swelling
B.     Nausea, vomiting, and diarrhea
C.    Headache, fever, and fatigue
D.    All of the above
 
29.  An internal audit schedule should be prioritized on the basis of all of the following criteria except the?
A.    Cost of the activities
B.     Risk of the activities
C.    Size of the auditee’s department
D.    Management’s requests
 
30.  What are the benefits of implementing a HACCP plan?
A.    Improved food safety, reduced food recalls, and increased consumer confidence
B.     Increased food production efficiency, reduced costs, and improved food quality
C.    Increased sales, improved customer satisfaction, and reduced competition
D.    Improved sanitation, reduced food waste, and increased employee morale
 
31.  What is the final step in the HACCP process?
A.    Verification
B.     Validation
C.    Implementation
D.    Documentation
 
32.  What are the benefits of allergen management in food safety?
A.    Reduced risk of allergen-related incidents and improved customer satisfaction
B.     Increased food production efficiency, reduced costs, and improved food quality
C.    Increased sales, improved customer satisfaction, and reduced competition
D.    Improved sanitation, reduced food waste, and increased employee morale
 
33.  What is the main reason for food poisoning?
E.     Bacteria
F.     Viruses
G.    Fungi
H.   Parasites
 
34.  How to provide accurate allergen information to consumers?
A.    Proper labeling of allergen-containing ingredients
B.     Implementing allergen management procedures
C.    Providing allergen information on request
D.    All of the above
 
35.  During the closing meeting, the lead auditor should do which of the following?
A.    Accept the presentation of objective evidence.
B.     Review the auditor’s qualifications.
C.    Perform a causal analysis with the auditee.
D.    Present a summary of audit results.
 
36.  What is the role of management in allergen management?
A.    To establish policies and objectives
B.     To provide resources and support
C.    To delegate responsibilities and authority
D.    All of the above
 
37.  What are the major types of food poisoning bacteria?
A.    Staphylococcus, Streptococcus, and Pseudomonas
B.     Clostridium, Botulinum, and Bacillus
C.    Salmonella, Listeria, and E. coli
D.    Aspergillus, Candida, and Cryptococcus
 
38.  What is the correct way to thaw frozen food?
A.    At room temperature
B.     In the refrigerator
C.    In the oven
D.    In hot water
 
39.  What is the main reason for cross-contamination?
A.    The spread of bacteria from one food to another
B.     The spread of viruses from one food to another
C.    The spread of fungi from one food to another
D.    The spread of parasites from one food to another
 
40.  What are the main types of food allergens?
A.    Peanuts, tree nuts, fish, shellfish, milk, egg, wheat, soy, and sesame
B.     Gluten, sugar, salt, and colorings
C.    Lactose, fructose, and artificial sweeteners
D.    None of the above
 
41.  What is the objective of management review in a food safety management system?
A.    To evaluate the performance of the management system
B.     To identify areas for improvement
C.    To ensure compliance with relevant regulations and standards
D.    All of the above
 
42.  What are the 7 principles of HACCP?
A.    Hazard analysis, critical control points, monitoring, corrective actions, verification, documentation, and training
B.     Hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and documentation
C.    Hazard analysis, critical control points, monitoring, corrective actions, validation, verification, and documentation
D.    Hazard analysis, critical control points, critical limits, monitoring, corrective actions, validation, and documentation
 
43.  What are the main symptoms of food poisoning?
A.    Headache, fever, and fatigue
B.     Sneezing, coughing, and runny nose
C.    Nausea, vomiting, and diarrhea
D.    Sore throat, hoarseness, and difficulty swallowing
 
44.  What is the best way to ensure that food is cooked safely?
A.    Using a timer
B.     Using a visual inspection
C.    Using a food thermometer
D.    Using a pH meter
 
45.  The fraction of nonconforming products are plotted on which of the following types of control charts?
A.    u chart
B.     np chart
C.    p chart
D.    c chart
 
 

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