HACCP, Sops And Gmps
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Assessments of HACCP prerequisites GMPs and SOPs
Questions and Answers
- 1.
HACCP stands for:
- A.
Hazard Analysis Critical Control Point
- B.
Hazardous Analysis Control Critical Parts
- C.
Hazard Analysis Company Control Practices
- D.
Health and Credit Control Plan
Correct Answer
A. Hazard Analysis Critical Control PointExplanation
HACCP stands for Hazard Analysis Critical Control Point. This system is used in the food industry to identify and control potential hazards that could compromise food safety. It involves analyzing and identifying potential hazards at each stage of the food production process, implementing control measures to prevent or eliminate these hazards, and monitoring and verifying the effectiveness of these measures. The term "Critical Control Point" refers to specific points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.Rate this question:
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- 2.
What are the three types of Food Safety Hazards?
- A.
Chemical, Social, Physical
- B.
Chemical, Biological, Physical
- C.
Biohemical, Direct, Indirect
- D.
None of the above
Correct Answer
B. Chemical, Biological, PhysicalExplanation
The correct answer is Chemical, Biological, Physical. These three types of hazards refer to different ways in which food can become unsafe for consumption. Chemical hazards involve the presence of harmful substances such as pesticides or cleaning agents. Biological hazards refer to the presence of bacteria, viruses, or parasites that can cause foodborne illnesses. Physical hazards include foreign objects like glass or metal fragments that can cause injury if consumed. Understanding and addressing these hazards is crucial in ensuring food safety and preventing any potential harm to consumers.Rate this question:
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- 3.
The purpose of HACCP is:
- A.
Make you do more work
- B.
Eliminate potential hazards from food to make it safe to eat
- C.
Clean equipment properly
- D.
None of the above
Correct Answer
B. Eliminate potential hazards from food to make it safe to eatExplanation
The purpose of HACCP (Hazard Analysis and Critical Control Points) is to eliminate potential hazards from food to make it safe to eat. HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. By implementing HACCP principles, food businesses can prevent, reduce, or eliminate hazards such as biological, chemical, and physical contaminants, ensuring the safety of the food they produce.Rate this question:
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- 4.
The HACCP Team is responsible for:
- A.
Updating the HACCP Plan annually or as processing changes occur.
- B.
Checking CCP documentation each shift
- C.
Doing the CCP checks every half hour
- D.
None of the above
Correct Answer
A. Updating the HACCP Plan annually or as processing changes occur.Explanation
The correct answer is updating the HACCP Plan annually or as processing changes occur. This responsibility falls under the HACCP Team, which is responsible for ensuring that the HACCP Plan is kept up to date and reflects any changes in the processing procedures. This is important to ensure that the food safety hazards are properly identified and controlled throughout the production process. Checking CCP documentation each shift and doing CCP checks every half hour are not the specific responsibilities of the HACCP Team, although they may be part of the overall food safety practices in a facility.Rate this question:
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- 5.
An unknown man dressed in a suit enters the warehouse. You should:
- A.
Approach the man and ask him who he is.
- B.
Ask the man if he has checked in or called the main office.
- C.
Ask him who he is here to visit.
- D.
All of the Above
- E.
None of the Above
Correct Answer
D. All of the AboveExplanation
Nobody is allowed to enter the warehouse that is not an employee of SVPW unless they have been approved by someone in the office.Rate this question:
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- 6.
Allergens are a type of physical food safety hazard.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Allergens are a 'chemical' food safety hazard.Rate this question:
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- 7.
Mold is a type of chemical hazard.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Mold is a type of 'biological' hazard.Rate this question:
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- 8.
It's OK to use white out and pencils on forms.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
All forms utilized in the warehouse must be written in ink without the use of white out.Rate this question:
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- 9.
Eating, drinking, and smoking are allowed anywhere in the warehouse.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Eating, drinking, and smoking are only allowed in designated areas. No exceptions.Rate this question:
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- 10.
Everyone is allowed to enter the warehouse at any time.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
No one is allowed to enter the premises without prior approval from the office.Rate this question:
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- 11.
Products stored in the warehouse must be kept at least 15 inches form all walls.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Products are to be stored a minimum of 18 inches from all walls.Rate this question:
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- 12.
Using the elevator during an earthquake is the best and fastest way to exit the 2nd and 3rd floors.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The stairs are the safest way to exit. Chances are that you will get stuck in the elevator during an emergency.Rate this question:
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- 13.
Inbound and Outbound inspections are necessary to ship and receive products.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
In order for us to retain our food safety certification, these procedures must be enforced.Rate this question:
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- 14.
Tisha is the easiest person to work with.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
If you answered false, uh oh! Just a little humor! This question has absolutely no point value in determining your total score.Rate this question:
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- 15.
Washing your hands is required when handling food product.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
GMPs state that all employees must keep their hands clean to prevent contamination of food product.Rate this question:
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- 16.
GMP stands for Good Manufacturing Practices.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
GMP stands for Good Manufacturing Practices, not Good Morning Princess!Rate this question:
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Current Version
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Jun 20, 2023Quiz Edited by
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Sep 04, 2013Quiz Created by
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