HACCP Team Training Quiz
13 Questions
| Attempts: 9776
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Annual HACCP Team Training
Questions and Answers
- 1.What does HACCP stand for?
- A.
Hazard Analysis Critical Control Point
- B.
Health and Credit Control Plan
- C.
Hazard Analysis Company Control Practices
- 2.Process Flow Diagrams must be developed for each food product type.
- A.
True
- B.
False
- 3.What are the three types of Food Safety Hazards?
- A.
Chemical, Social, Physical
- B.
Chemical, Biological, Physical
- C.
Biochemical, Direct, Indirect
- 4.The Grand Forks critical limit for metal is:
- A.
3 mm
- B.
7 mm
- C.
5 mm
- D.
9 mm
- 5.After checking the metal detector with the test wands/standards, the results must be entered immediately.
- A.
True
- B.
False
- 6.It is okay to skip a metal detector check if something important comes up.
- A.
True
- B.
False
- 7.During a metal detector check, if all test bags are fully rejected by the metal detector, it is considered a PASS.
- A.
True
- B.
False
- 8.If a metal detector does not reject the test wands/standards during a test, it must be shut down until it is working properly.
- A.
True
- B.
False
- 9.The QA Team Leader completes the Documentation Verification each shift.
- A.
True
- B.
False
- 10.Third party auditors (such as BRC and Silliker) review the Grand Forks HACCP plan annually and will audit Metal Detector check records.
- A.
True
- B.
False
- 11.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 (Metal Detector) checks every half hour.
- 12.Allergens are an example of a physical food safety hazard.
- A.
True
- B.
False
- 13.When performing a metal detector test the three test spheres must be run on three consecutive bags.
- A.
True
- B.
False
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