HACCP Team Training Quiz

13 Questions | Total Attempts: 5244

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HACCP Quizzes & Trivia

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. 
    • 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