Gma-safe Pilot Exam 2
This is a pilot exam (#2) used to practice for the full 100-question GMA-SAFE Certification Exam. You may take this exam as many times as you wish.
- 1.Who is considered the "Father of Statistical Process Control"
- A.
Crosby
- B.
Demming
- C.
Duran
- D.
Emmerson
- 2.The supplier has an SOP outlining their Traceability Program. Documents exist that show production, including lot numbers of finished product, and to what customers the products were shipped. The documentation shown during the Assessment matches the requirements of the suppliers program.What judgment should be given to the Traceability Program section?
- A.
Does Not Meet: because the program does not provide tracing back to raw materials.
- B.
Fully Meets: The documentation matches the written program requirements.
- C.
Substantially Meets: because all production batches have lot numbers.
- D.
Substantially Meets: because receiving records show that items received match purchase orders.
- 3.You are reviewing the HACCP plan for a facility that cooks, then cools chicken for sale to food service outlets. As you assess the cooling step, how would you verify the critical control point(s) and respective critical limits are correct for the process?
- A.
HACCP plan's validation documentation.
- B.
Quality manager indicates they have always done it this way.
- C.
Review and confirm against 21 CFR part 110.
- D.
Review and confirm against 7 CFR part 205.
- 4.The key purpose of a Purchasing Program as it relates to product quality is to
- A.
Ensure the highest quality product for the lowest price.
- B.
Ensure that purchased product conforms to specified requirements.
- C.
Guarantee conformity to safety standards.
- D.
Prevent loss of control of the purchasing process.
- 5.Allergen management procedures to prevent undeclared allergens in food products include all of the following EXCEPT
- A.
Preventing cross contact in the plant.
- B.
Using accurate and clear labels on products containing allergens.
- C.
Employee training concerning their specific tasks and the importance of allergen management.
- D.
Review of consumer complaint(s) related to the performance of the HACCP plan.
- 6.Which of the following HACCP programs are regulated by the USDA?
- A.
Meat and Seafood
- B.
Meat and Poultry
- C.
Meat, Poultry and Seafood
- D.
Juices
- 7.The purpose of data collection during an Assessment is to
- A.
Describe an existing process and recommend improvements.
- B.
Assess the relationships between a program and its component elements.
- C.
Gather data systematically to obtain a clear picture of the facts.
- D.
Determine opportunities for continuous improvement.
- 8.Pass/fail criteria for the GMA-SAFE Assessment sections are
- A.
Are fair and objective.
- B.
Do not exist.
- C.
Are determined by the Supplier's customers.
- D.
Are based on current industry expectations.
- 9.Which of the following regulations need to be met to comply with U.S.A. nutritional labeling requirements?
- A.
NLEA
- B.
FALCPA
- C.
21 CFR 113
- D.
21 CFR 110
- 10.Customer specifications for finished product may be changed if:
- A.
The plant manager provides written authorization.
- B.
The supplier has a documented procedure for changing specifications.
- C.
The change will improve quality for the customer.
- D.
The customer authorizes the change in writing.
- 11.The required method for verifying the retort thermometer has been properly calibrated is for the auditor to
- A.
Verify compliance with the calibration process outlined in the Hazard Analysis plan, then review the calibration records.
- B.
Check calibration log in the supervisor's office.
- C.
Check that a regulatory tag is attached stating the date of the last accuracy test and compare with the calibration log.
- D.
Review the statement from the manufacturer warranting annual accuracy checks.
- 12.A company conducted a Hazard Analysis and developed a "voluntary" HACCP plan according to one of their customer's requirements. During an internal Assessment of their HACCP system for a high acid food, the auditor noted there was a deviation at a thermal processing CCP; i.e., the process temperature dipped below the minimum temperature specified by the process authority. No corrective action was taken. Based upon this observation and the fact that the product was already in commerce, the company should
- A.
Recall the batch of product because it did not meet the critical limit at the thermal processing CCP.
- B.
Conduct laboratory tests to determine if the product is safe.
- C.
Submit the process information to an appropriate authority for review and corrective action.
- D.
Assign additional personnel to monitor and review the CCP records.
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