HACCP
II Practice Test – Model Paper 5
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, 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 5
Time: 01 Hour
Answer all the questions
1. Why must a product's intended use clearly be identified on the packaging?
A. Inform the consumer if the product can be eaten as is, or needs preparation
B. Inform the consumer to determine if the product meets their dietary requirements
C. To indicate recommendations on the shelf life of the product
D. To ensure the product can be traceable, if there is a contamination outbreak
2. What are the basic indicators that a company’s senior management has demonstrated management commitment?
A. Visual workplace
B. Corrective actions reports
C. Policy statements
D. Above all
3. How a designated employee at a food processing facility that produces peanut-free cookies, can ensure that the raw material coming into the facility does not contain peanuts?
A. Sample all raw materials entering the facility to ensure it meets the facility standards
B. Obtain a certificate of analysis stating that the materials meet the criteria set for their facility
C. Use raw material suppliers who only process peanut-free products
D. Only receive peanut-free ingredients at designated times
4. What is the first step in designing a recall plan?
A. Assess complaint files
B. Develop a recall contact list
C. Establish a recall management team
D. Prepare mock recall schedule
5. In a fruit processing plant, what is one thing the HACCP team leader is monitoring during the final rinse of the fruits?
A. Process flow rate
B. Water potability
C. Mechanical agitation
D. Water temperature
6. What are the preliminary steps of the HACCP program?
A. Assemble HACCP Team, Conduct hazard analysis, Describe the product
B. Identify intended use, Develop product descriptions, Develop process flow diagrams
C. Conduct hazard analysis, Establish critical control points, Establish record-keeping and documentation
D. Conduct hazard analysis, Establish critical limits, establish verification procedures
7. What does the Adenosine Triphosphate (ATP) Bioluminescence test detect?
A. Residual sanitizer
B. Existence of protein residue
C. Presence of biofilm.
D. Existence of residual allergen
8. While conducting a gap analysis, the consultant notices that the temperature of the cooking system does not meet the regulation. Thus, he approaches the employee responsible and questions him about the process and why he didn’t notice this issue sooner. Which rule is the consultant breaking?
A. Maintain confidentiality
B. Focus on finding facts not faults
C. Verify through inspection
D. Identify priorities
9. A HACCP team leader is establishing a prerequisite program for pest control. What controls should be developed to prevent the entrance of pests into the facility?
A. Procedures to maintain the outside plant environment
B. List of chemicals and devices used
C. Plan of bait and trap locations
D. Measures to control open doors and windows
10. According to the Codex Decision Tree, what is the first question one should ask when determining CCPs?
A. Will the hazard increase to an unacceptable level?
B. Is control at this step necessary for safety?
C. Is the step specifically designed to eliminate or reduce the hazard to an acceptable level?
D. Do control measure(s) exist?
11. Which statement is true about a critical limit?
A. It is also known as an operating limit.
B. It is the point at which a hazard is controlled.
C. It is expressed as a maximum value.
D. It is higher than an operating limit.
12. What should be included in the procedure to monitor each CCP?
A. Who will be responsible for signing off on the results
B. What corrective action needs to take place if the CCP is not met
C. The method by which the measurements should be taken
D. Which team member is responsible for that CCP
13. The HACCP team leader is monitoring a CCP and notices that the critical limits are not being respected. What should he do first?
A. Take action to correct the deviation
B. Prevent the distribution of affected product
C. Perform a root cause analysis
D. Inform management of the deviation
14. A HACCP team leader working at a ready-to-eat meat facility notices that there are issues with condensation forming on cold water and refrigerant pipes, and dripping into traffic areas where exposed product is being transited. What should the HACCP team leader do as an immediate control measure?
A. Stop production until the issue has been resolved
B. Cover the product with plastic sheeting to prevent contamination
C. Test the product for contamination
D. Conduct a root cause analysis
15. Which of the following is a key responsibility of a HACCP team leader in communicating the HACCP system to management?
A. Communicate all corrective actions
B. Chair meetings with management
C. Obtain commitment from management and employees
D. Have management authorize changes to the system
16. The preoperational inspections are required to assure that cleaning and sanitation have been carryout and the plant is ready for operations.
A. True
B. False
17. 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
18. 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
19. A control measure is an action or activity that is essential to prevent a significant food safety hazard or reduce it to an acceptable level.
A. True
B. False
20. The organization can retain documented information on the objectives of the FSMS.
A. True
B. False
21. Why is it important for the HACCP team leader to designate responsibilities to the HACCP team?
A. To ensure that responsibility is shared
B. To receive broader input at HACCP team meetings
C. To foster a sense of ownership within the establishment
D. To implement the program in an acceptable time frame
22. A HACCP team leader is planning a meeting to introduce all employees to the HACCP system, which meeting responsibilities could she delegate to management?
A. Describe the HACCP system and its purpose
B. Provide an overview of personnel on the HACCP team and their responsibilities in the HACCP program
C. Discuss the CCPs that have been chosen and explain the reasons why.
D. Communicate the importance of meeting the HACCP requirements and reporting problems to the correct person.
23. In the process of developing a HAACP plan for a food processing facility, 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
24. At what point in the process does the CCP get validated?
A. After the design, before the implementation
B. During the design process
C. As needed
D. After implementation
25. During verification of the CCP thermometers, the HACCP team leader notices that one is out of compliance by being 3 degrees under. The records indicate this thermometer has not been verified for the past two days and was used for all product temperature checks. What should the coordinator do to mitigate risk?
A. Review all CCP records to see if any product temperature is now below the critical limit
B. Immediately confiscate the thermometer
C. Conduct traceability on all products produced over the last two days
D. Destroy all products produced during the two days
26. 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
27. What documentation would provide the HACCP team with valuable information, other than prerequisite programs during a HACCP plan reassessment?
A. Current inventory levels and a list of future capital projects
B. Sanitation SOP and supplier specifications
C. Recent customer complaints and food safety incidents
D. Daily production records and internal audit results
28. Which of these is not considered a good manufacturing practice (GMP)?
A. Washrooms, lunchrooms, and change rooms are provided with adequate soap and paper towels
B. Where it is necessary to store water or ice, storage facilities are adequately designed, constructed, and maintained to prevent contamination
C. Returned, defective or suspect product is clearly identified and isolated in a designated storage area, where it is assessed to determine the appropriate disposition
D. Ensuring documentation is correct and has been reviewed in a timely manner
29. 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
30. Employees have just been informed that an important audit will be conducted at their plant, due to a rise in the number of product recalls at various plants in the area. What can a HACCP team leader do to prepare employees for the audit?
A. Explain to them the types of things the auditor will be looking for
B. Reorganize the schedule so experienced employees are working the day of the audit
C. Shut down production and hold an emergency training session to ensure compliance
D. Remind employees that there will be a bonus if the audit goes well
31. Why should a HACCP team leader accompany external auditors on their tour of the facilities?
A. To verify the accuracy of audit findings
B. To ensure that they comply with Good Manufacturing Practices (GMPs)
C. To assist the auditor when interviewing employees
D. To be available to answer any questions they may have
32. A HACCP team leader is in conversation with an external auditor. The HACCP team leader is confused by something the auditor says. What should she do?
A. Interrupt the auditor and ask him to clarify
B. Ask a colleague to explain after the auditor has left
C. Summarize what the auditor said to confirm her understanding
D. Send the auditor a follow-up email to ensure she understood correctly
33. A HACCP team leader reviews the floor plan schematic of the food processing plant and notices that there are no arrows on the schematics. What would the arrows indicate?
A. Production lines
B. Shipping /receiving areas
C. The flow of raw materials through the plant
D. The flow of visitors inside the plant
34. How do you verify a process flow diagram, if you are the HACCP team leader?
A. Review production processes
B. Interview employees about the accuracy of the diagram
C. Observe daily operations onsite
D. Track movements of employees
35. 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
36. A HACCP team leader has called a meeting with senior management to discuss the outcomes of a recent audit. The audit indicated areas that could be improved. Luke is encouraging senior management to implement the recommendations given by the auditor, but he is facing resistance due to financial constraints. What should he do?
A. Advise the auditor that not all recommendations are feasible
B. Talk to officials individually to gain support
C. Provide senior management with a cost-benefit analysis
D. Comply with recommendations made by the auditor
37. 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
38. Following a visit from an external auditor, a HACCP team leader has been given a number of corrective action requests that must be completed. There are many of them, and he is unsure if he will be able to complete them all on time. How should the HACCP team leader proceed?
A. Put other tasks on hold to deal with the corrective action requests.
B. Delegate tasks if they can be completed by other team members and verify their compliance once complete
C. Seek out temporary help from other plants in the area to come in and help the plant reach compliance on the requests
D. Inform the auditor that the corrective action requests simply cannot be completed in the requested time, and to impose fines, if necessary
39. 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
40. A HACCP team leader needs to conduct a gap analysis, thus what should be the first step?
A. Compare current practice to requirements
B. Understand requirements
C. Review previous gap analysis
D. Identify gaps and set priorities
41. Which of the following types of tools or techniques is considered qualitative?
A. Histograms
B. Frequency distributions
C. Pareto charts
D. Process observations
42. A production worker has informed a problem on the production line to the HACCP team leader, and once he assessed the severity of the problem, how should he proceed next?
A. Document the issue in the log
B. Monitor the solution put in place
C. Identify the best solution
D. Consult with others on the core issue
43. 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
44. In an effort to reduce costs, management has decided to remove the antimicrobial treatment from operations. What component of the HACCP Plan now requires revision?
A. The shelf life of the product
B. The cost analysis of the product
C. Dry storage area requirements
D. A review of antimicrobial ingredient supplier
45. How can the traceability of bulk whey powder in a silo be determined?
A. Document the date, time, and weight of whey received
B. Traceability will be determined by the finished product code date
C. Document shift and operator receiving whey into the silo
D. A & B
Time: 01 Hour
Answer all the questions
1. Why must a product's intended use clearly be identified on the packaging?
A. Inform the consumer if the product can be eaten as is, or needs preparation
B. Inform the consumer to determine if the product meets their dietary requirements
C. To indicate recommendations on the shelf life of the product
D. To ensure the product can be traceable, if there is a contamination outbreak
2. What are the basic indicators that a company’s senior management has demonstrated management commitment?
A. Visual workplace
B. Corrective actions reports
C. Policy statements
D. Above all
3. How a designated employee at a food processing facility that produces peanut-free cookies, can ensure that the raw material coming into the facility does not contain peanuts?
A. Sample all raw materials entering the facility to ensure it meets the facility standards
B. Obtain a certificate of analysis stating that the materials meet the criteria set for their facility
C. Use raw material suppliers who only process peanut-free products
D. Only receive peanut-free ingredients at designated times
4. What is the first step in designing a recall plan?
A. Assess complaint files
B. Develop a recall contact list
C. Establish a recall management team
D. Prepare mock recall schedule
5. In a fruit processing plant, what is one thing the HACCP team leader is monitoring during the final rinse of the fruits?
A. Process flow rate
B. Water potability
C. Mechanical agitation
D. Water temperature
6. What are the preliminary steps of the HACCP program?
A. Assemble HACCP Team, Conduct hazard analysis, Describe the product
B. Identify intended use, Develop product descriptions, Develop process flow diagrams
C. Conduct hazard analysis, Establish critical control points, Establish record-keeping and documentation
D. Conduct hazard analysis, Establish critical limits, establish verification procedures
7. What does the Adenosine Triphosphate (ATP) Bioluminescence test detect?
A. Residual sanitizer
B. Existence of protein residue
C. Presence of biofilm.
D. Existence of residual allergen
8. While conducting a gap analysis, the consultant notices that the temperature of the cooking system does not meet the regulation. Thus, he approaches the employee responsible and questions him about the process and why he didn’t notice this issue sooner. Which rule is the consultant breaking?
A. Maintain confidentiality
B. Focus on finding facts not faults
C. Verify through inspection
D. Identify priorities
9. A HACCP team leader is establishing a prerequisite program for pest control. What controls should be developed to prevent the entrance of pests into the facility?
A. Procedures to maintain the outside plant environment
B. List of chemicals and devices used
C. Plan of bait and trap locations
D. Measures to control open doors and windows
10. According to the Codex Decision Tree, what is the first question one should ask when determining CCPs?
A. Will the hazard increase to an unacceptable level?
B. Is control at this step necessary for safety?
C. Is the step specifically designed to eliminate or reduce the hazard to an acceptable level?
D. Do control measure(s) exist?
11. Which statement is true about a critical limit?
A. It is also known as an operating limit.
B. It is the point at which a hazard is controlled.
C. It is expressed as a maximum value.
D. It is higher than an operating limit.
12. What should be included in the procedure to monitor each CCP?
A. Who will be responsible for signing off on the results
B. What corrective action needs to take place if the CCP is not met
C. The method by which the measurements should be taken
D. Which team member is responsible for that CCP
13. The HACCP team leader is monitoring a CCP and notices that the critical limits are not being respected. What should he do first?
A. Take action to correct the deviation
B. Prevent the distribution of affected product
C. Perform a root cause analysis
D. Inform management of the deviation
14. A HACCP team leader working at a ready-to-eat meat facility notices that there are issues with condensation forming on cold water and refrigerant pipes, and dripping into traffic areas where exposed product is being transited. What should the HACCP team leader do as an immediate control measure?
A. Stop production until the issue has been resolved
B. Cover the product with plastic sheeting to prevent contamination
C. Test the product for contamination
D. Conduct a root cause analysis
15. Which of the following is a key responsibility of a HACCP team leader in communicating the HACCP system to management?
A. Communicate all corrective actions
B. Chair meetings with management
C. Obtain commitment from management and employees
D. Have management authorize changes to the system
16. The preoperational inspections are required to assure that cleaning and sanitation have been carryout and the plant is ready for operations.
A. True
B. False
17. 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
18. 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
19. A control measure is an action or activity that is essential to prevent a significant food safety hazard or reduce it to an acceptable level.
A. True
B. False
20. The organization can retain documented information on the objectives of the FSMS.
A. True
B. False
21. Why is it important for the HACCP team leader to designate responsibilities to the HACCP team?
A. To ensure that responsibility is shared
B. To receive broader input at HACCP team meetings
C. To foster a sense of ownership within the establishment
D. To implement the program in an acceptable time frame
22. A HACCP team leader is planning a meeting to introduce all employees to the HACCP system, which meeting responsibilities could she delegate to management?
A. Describe the HACCP system and its purpose
B. Provide an overview of personnel on the HACCP team and their responsibilities in the HACCP program
C. Discuss the CCPs that have been chosen and explain the reasons why.
D. Communicate the importance of meeting the HACCP requirements and reporting problems to the correct person.
23. In the process of developing a HAACP plan for a food processing facility, 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
24. At what point in the process does the CCP get validated?
A. After the design, before the implementation
B. During the design process
C. As needed
D. After implementation
25. During verification of the CCP thermometers, the HACCP team leader notices that one is out of compliance by being 3 degrees under. The records indicate this thermometer has not been verified for the past two days and was used for all product temperature checks. What should the coordinator do to mitigate risk?
A. Review all CCP records to see if any product temperature is now below the critical limit
B. Immediately confiscate the thermometer
C. Conduct traceability on all products produced over the last two days
D. Destroy all products produced during the two days
26. 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
27. What documentation would provide the HACCP team with valuable information, other than prerequisite programs during a HACCP plan reassessment?
A. Current inventory levels and a list of future capital projects
B. Sanitation SOP and supplier specifications
C. Recent customer complaints and food safety incidents
D. Daily production records and internal audit results
28. Which of these is not considered a good manufacturing practice (GMP)?
A. Washrooms, lunchrooms, and change rooms are provided with adequate soap and paper towels
B. Where it is necessary to store water or ice, storage facilities are adequately designed, constructed, and maintained to prevent contamination
C. Returned, defective or suspect product is clearly identified and isolated in a designated storage area, where it is assessed to determine the appropriate disposition
D. Ensuring documentation is correct and has been reviewed in a timely manner
29. 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
30. Employees have just been informed that an important audit will be conducted at their plant, due to a rise in the number of product recalls at various plants in the area. What can a HACCP team leader do to prepare employees for the audit?
A. Explain to them the types of things the auditor will be looking for
B. Reorganize the schedule so experienced employees are working the day of the audit
C. Shut down production and hold an emergency training session to ensure compliance
D. Remind employees that there will be a bonus if the audit goes well
31. Why should a HACCP team leader accompany external auditors on their tour of the facilities?
A. To verify the accuracy of audit findings
B. To ensure that they comply with Good Manufacturing Practices (GMPs)
C. To assist the auditor when interviewing employees
D. To be available to answer any questions they may have
32. A HACCP team leader is in conversation with an external auditor. The HACCP team leader is confused by something the auditor says. What should she do?
A. Interrupt the auditor and ask him to clarify
B. Ask a colleague to explain after the auditor has left
C. Summarize what the auditor said to confirm her understanding
D. Send the auditor a follow-up email to ensure she understood correctly
33. A HACCP team leader reviews the floor plan schematic of the food processing plant and notices that there are no arrows on the schematics. What would the arrows indicate?
A. Production lines
B. Shipping /receiving areas
C. The flow of raw materials through the plant
D. The flow of visitors inside the plant
34. How do you verify a process flow diagram, if you are the HACCP team leader?
A. Review production processes
B. Interview employees about the accuracy of the diagram
C. Observe daily operations onsite
D. Track movements of employees
35. 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
36. A HACCP team leader has called a meeting with senior management to discuss the outcomes of a recent audit. The audit indicated areas that could be improved. Luke is encouraging senior management to implement the recommendations given by the auditor, but he is facing resistance due to financial constraints. What should he do?
A. Advise the auditor that not all recommendations are feasible
B. Talk to officials individually to gain support
C. Provide senior management with a cost-benefit analysis
D. Comply with recommendations made by the auditor
37. 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
38. Following a visit from an external auditor, a HACCP team leader has been given a number of corrective action requests that must be completed. There are many of them, and he is unsure if he will be able to complete them all on time. How should the HACCP team leader proceed?
A. Put other tasks on hold to deal with the corrective action requests.
B. Delegate tasks if they can be completed by other team members and verify their compliance once complete
C. Seek out temporary help from other plants in the area to come in and help the plant reach compliance on the requests
D. Inform the auditor that the corrective action requests simply cannot be completed in the requested time, and to impose fines, if necessary
39. 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
40. A HACCP team leader needs to conduct a gap analysis, thus what should be the first step?
A. Compare current practice to requirements
B. Understand requirements
C. Review previous gap analysis
D. Identify gaps and set priorities
41. Which of the following types of tools or techniques is considered qualitative?
A. Histograms
B. Frequency distributions
C. Pareto charts
D. Process observations
42. A production worker has informed a problem on the production line to the HACCP team leader, and once he assessed the severity of the problem, how should he proceed next?
A. Document the issue in the log
B. Monitor the solution put in place
C. Identify the best solution
D. Consult with others on the core issue
43. 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
44. In an effort to reduce costs, management has decided to remove the antimicrobial treatment from operations. What component of the HACCP Plan now requires revision?
A. The shelf life of the product
B. The cost analysis of the product
C. Dry storage area requirements
D. A review of antimicrobial ingredient supplier
45. How can the traceability of bulk whey powder in a silo be determined?
A. Document the date, time, and weight of whey received
B. Traceability will be determined by the finished product code date
C. Document shift and operator receiving whey into the silo
D. A & B
HACCP – II Practice Tests
Module Paper 5
|
|
|||||||
|
01 |
B |
02 |
D |
03 |
B |
04 |
C |
|
05 |
B |
06 |
A |
07 |
B |
08 |
B |
|
09 |
D |
10 |
B |
11 |
B |
12 |
C |
|
13 |
A |
14 |
A |
15 |
C |
16 |
A |
|
17 |
A |
18 |
A |
19 |
A |
20 |
B |
|
21 |
C |
22 |
D |
23 |
B |
24 |
A |
|
25 |
A |
26 |
D |
27 |
C |
28 |
D |
|
29 |
B |
30 |
A |
31 |
D |
32 |
C |
|
33 |
C |
34 |
A |
35 |
C |
36 |
C |
|
37 |
A |
38 |
B |
39 |
A |
40 |
C |
|
41 |
D |
42 |
A |
43 |
D |
44 |
D |
|
45 |
D |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
No comments:
Post a Comment