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HACCP Managers Certificate Course – Q’s And A’s
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HACCP Managers Certificate Course – Q’s And A’sHazard Analysis Critical Control Point System Right Ans - the disciplined
application of science to each specific food process in order to identify,
evaluate, and control potential hazards to food safety (*preventative)
How does HACCP differ from traditional food safety systems?
A. it is science based
B. it is a systematic process for identifying, evaluating, and controlling hazards
C. It is preventative
D. Sanitation practices are improved Right Ans - A, B, and C
The Codex Alementarius Commission ...
A. develops worldwide agricultural policy
B. raises money for relief efforts around the world
C. provides medicine and vaccines to underdeveloped nations
D. develops international food safety standards Right Ans - D
Food service organizations can obtain the following benefits from
implementing a HACCP plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control Right Ans - all are correct
It is becoming easier for food borne illness to spread around the world
because
A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased Right Ans - B, C, D
The primary problem with traditional food service systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
D. only applicable in manufacturing operations Right Ans - B
, Which of the following can pose a threat to food safety if not properly
controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs Right Ans -
Which of the following factors contribute to the deterioration and spoilage of
food products?
A. time
B. temperature
C. humidity
D. country of origin Right Ans - A, B, and C
Which of the following can have an impact on food safety?
A. Facilities design
B. Facilities location
C. Construction costs
D. Construction materials Right Ans - A, B, and D
To ensure that temperatures are accurate, equipment should be routinely
_________________. Right Ans - Calibrated
Containers for waste, byproducts, and dangerous substances need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair Right Ans - A, C, and D
Potable water must be used to ....
A. wash hands
B. wash foods
C. clean equipment
D. clean the facility Right Ans - all are correct
When transporting foods, measures should be taken to:
A. protect food from damage
B. keep foods frozen
C. control spoilage
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