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HACCP 2: Questions With Solutions (100% Accurate)

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HACCP 2: Questions With Solutions (100% Accurate)

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  • October 22, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
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HACCP 2: Questions With Solutions (100% Accurate)

Food defense and food safety mean the same thing.
___Myth ___Fact Right Ans - Myth

Leaving your back door open on a hot day could threaten food defense.
___Myth ___Fact Right Ans - Fact

Always ask for identification when receiving deliveries.
___Myth ___Fact Right Ans - Fact

Always report any potential threat to management immediately.
___Myth ___Fact Right Ans - Fact

You do not need to worry about the security of the outside of your building.
___Myth ___Fact Right Ans - Myth

Food Defense Right Ans - prevention of the deliberate contamination of
food.

Food Safety Right Ans - prevention of the accidental contamination of food.

Food Security Right Ans - ability to ensure a 2-year food supply for a
particular country.

Which scenarios could affect the safety of the food in your facility?
a. Leaving the back door open
b. Allowing a service person to roam freely in the facility
c. Not reporting suspicious activity
d. All of the above Right Ans - d

Food defense is__________________________.
a. Preventing accidental contamination of food
b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military Right Ans - b

Food security is__________________________.
a. Preventing accidental contamination of food

, b. Preventing intentional contamination to food
c. Having a 2 year supply of food
d. Having a strong military Right Ans - c

When a vendor arrives, you should always_______.
a. Tell him to put the supplies in the storage area
b. Check his identification
c. Stay with him while he is in the facility
d. Both b and c Right Ans - d

Food Defense SOPs do not include____________.
a. Facility awareness
b. Employee health awareness
c. Vendor awareness
d. Customer awareness Right Ans - b

A HACCP plan must identify potential hazards in the flow of food.
___Myth ___Fact Right Ans - Fact

HACCP was developed for the U.S. space program.
___Myth ___Fact Right Ans - Fact

Hazard analysis looks for potential hazards that will occur in a food service or
retail establishment.
___Myth ___Fact Right Ans - Fact

Every recipe or food in the operation must have a specific HACCP Plan.
___Myth ___Fact Right Ans - Myth

Some points in the flow of food are more critical than others, they are called
Critical Control Points (CCP).
___Myth ___Fact Right Ans - Fact

HACCP philosophy Right Ans - simply states that biological, chemical, or
physical hazards, at certain points in the flow of food, can be
• Prevented;
• Eliminated; or
• Reduced to safe levels

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