This is a pilot exam (#1) used to practice for the full 100-question GMA-SAFE Certification Exam. You may take this exam as many times as you wish.
Fully Meets: due to the fact that you observed no direct product contamination.
Substantially Meets: as issues are being reported and documented?
Partially Meets: as management is not funding documented issues in a timely manner.
Critical Failure: as issues were noted in a location where open food was present.
Sprayed with a sanitizing solution immediately before use.
Cleaned with an approved detergent.
Wiped down and dried with clean cloths.
Cleaned and sanitized before production resumes.
Critical limit point.
Critical control point.
Fully Meets; the system is fully functional
Substantially Meets; minor components are missing but, overall, they have a functioning system
Does Not Meet; the facility has not revised the procedure in two years
Critical Failure; Missing components of SSOP jeopardizes food safety
Ensure product conforms to specifications prior to being shipped to customer.
Prevent non-conforming product from being released.
Keep product moving to the next customer.
Create good communication between the vendor and supplier.
Monitoring the HACCP plan to be certain it is operating within established parameters.
Auditing the facility to document that the written HACCP plan is implemented.
Obtaining evidence that the elements of the HACCP plan are effective.
Collecting information about the presence of hazards within the production facility.
Does Not Meet
The decision to hold a closing (exit) meeting is optional.
There are no non-conformities existing in the Quality System.
There may be non-conformities which the audit sampling did not uncover.
The auditor should extend the scope of the audit.
Brushing of bags prior to use
The supplier may review the Assessment checklist on the website.
An Assessment notice is sent to the supplier's customers.
The local regulatory agency is notified.
The auditor must review the report from the previous Assessment.
The Food, Drug and Cosmetic Act.
Title l7 Code of Federal Regulations Part 205.
Title 21 Code of Federal Regulations Part 110.
The Meat and Poultry Act.
Defect rejects for food.
Defect action levels.
Acceptable filth levels.
Acceptable defect levels.