Gma-safe Pilot Exam 1

12 Questions | Total Attempts: 76

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Gma-safe Pilot Exam 1 - Quiz

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.


Questions and Answers
  • 1. 
    During a GMA-SAFE audit, you are talking with the owner/plant manager about budgets/support for departments (i.e. quality, maintenance) that are directly involved with food safety.  Although no specific budgets are in place, responses indicate that all that the managers need to do is ask for something and there is no problem with granting their request.  Upon doing a floor inspection with the Quality and Maintenance department managers, you notice that many basic food safety needs such as infrastructure/equipment repair to prevent potential foreign material contamination (i.e. peeling paint, metal on metal wear) have been noted.  Independently, their answers to questions indicate that it has been a difficult few years, Sales have been down with cost cuts in many departments.  Employees tell you that they've been asking their supervisors to fix many of the deficiency observations you have documented in your report. What judgment should be given to the Management Section of the audit?
    • A. 

      Fully Meets: due to the fact that you observed no direct product contamination.

    • B. 

      Substantially Meets: as issues are being reported and documented?

    • C. 

      Partially Meets: as management is not funding documented issues in a timely manner.

    • D. 

      Critical Failure: as issues were noted in a location where open food was present.

  • 2. 
    In wet processing, when there is the possibility of contamination, all food contact surfaces shall be
    • A. 

      Sprayed with a sanitizing solution immediately before use.

    • B. 

      Cleaned with an approved detergent.

    • C. 

      Wiped down and dried with clean cloths.

    • D. 

      Cleaned and sanitized before production resumes.

  • 3. 
    In a HACCP plan, the place in a process at which a hazard can be controlled, minimized or eliminated is called a
    • A. 

      Control point.

    • B. 

      Critical limit point.

    • C. 

      Critical control point.

    • D. 

      Hazard point.

  • 4. 
    Based on the following observations, what judgment should be given to the Sanitation Section of the audit?- Facility does not produce Ready to Eat (RTE) foods food components.-Facility sanitation program is documented.- Sanitation Standard Operating Procedure (SSOP) exists and is current but does not include chemical concentrations.- Clean in Place (CIP) logs are kept but not signed.- The Master Cleaning Schedule has not been revised in the last two years.- Cleaning equipment and utensils are clearly identified- Procedures are designed to reduce pathogen loads - Pre-operational inspections are completed and documented with corrective actions and confirmation.- All processing areas are wet, no reason for dry clean-ups.
    • A. 

      Fully Meets; the system is fully functional

    • B. 

      Substantially Meets; minor components are missing but, overall, they have a functioning system

    • C. 

      Does Not Meet; the facility has not revised the procedure in two years

    • D. 

      Critical Failure; Missing components of SSOP jeopardizes food safety

  • 5. 
    Positive release programs
    • A. 

      Ensure product conforms to specifications prior to being shipped to customer.

    • B. 

      Prevent non-conforming product from being released.

    • C. 

      Keep product moving to the next customer.

    • D. 

      Create good communication between the vendor and supplier.

  • 6. 
    HACCP plan validation refers to
    • A. 

      Monitoring the HACCP plan to be certain it is operating within established parameters.

    • B. 

      Auditing the facility to document that the written HACCP plan is implemented.

    • C. 

      Obtaining evidence that the elements of the HACCP plan are effective.

    • D. 

      Collecting information about the presence of hazards within the production facility.

  • 7. 
    Review of monitoring records for a poultry cooking process shows failures to achieve the critical limit cook temperature at least once per shift over a thirty (30) day period. No root cause analysis has been done. The corrective actions identified in the HACCP plan are being followed, with further cooking performed to the specified temperature.What judgment should be given to the HACCP/Food Safety section?
    • A. 

      Substantially Meets

    • B. 

      Partially Meets

    • C. 

      Does Not Meet

    • D. 

      Critical Failure

  • 8. 
    If the Assessment does not find any non-conformities
    • A. 

      The decision to hold a closing (exit) meeting is optional.

    • B. 

      There are no non-conformities existing in the Quality System.

    • C. 

      There may be non-conformities which the audit sampling did not uncover.

    • D. 

      The auditor should extend the scope of the audit.

  • 9. 
    Which of the following is NOT a commonly used method to control wood contamination?
    • A. 

      Slip sheets

    • B. 

      Vibratory screens

    • C. 

      Brushing of bags prior to use

    • D. 

      X-ray equipment

  • 10. 
    Prior to a GMA-SAFE Supplier Assessment,
    • A. 

      The supplier may review the Assessment checklist on the website.

    • B. 

      An Assessment notice is sent to the supplier's customers.

    • C. 

      The local regulatory agency is notified.

    • D. 

      The auditor must review the report from the previous Assessment.

  • 11. 
    The USDA Organic Standards are defined in
    • A. 

      The Food, Drug and Cosmetic Act.

    • B. 

      Title l7 Code of Federal Regulations Part 205.

    • C. 

      Title 21 Code of Federal Regulations Part 110.

    • D. 

      The Meat and Poultry Act.

  • 12. 
    21CFR 110, subpart G, 110.110, defines "foods, even when produced under current good manufacturing practice, contain natural or unavoidable defects that at low levels are not hazardous to health."  The FDA has established maximum levels for these defects which are referred to as
    • A. 

      Defect rejects for food.

    • B. 

      Defect action levels.

    • C. 

      Acceptable filth levels.

    • D. 

      Acceptable defect levels.

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