HACCP Team Training Quiz

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| By Laura Grinde
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Laura Grinde
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Quizzes Created: 1 | Total Attempts: 11,492
Questions: 13 | Attempts: 11,577

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HACCP Team Training Quiz - Quiz

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

    Correct Answer
    A. Hazard Analysis Critical Control Point
    Explanation
    HACCP stands for Hazard Analysis Critical Control Point. This system is used in the food industry to identify and control potential hazards that could affect the safety of food products. It involves conducting a thorough analysis of the entire food production process, identifying critical control points where hazards can be prevented, monitored, or eliminated, and implementing control measures to ensure food safety. The HACCP system is internationally recognized and widely implemented to ensure the production of safe and high-quality food products.

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  • 2. 

    Process Flow Diagrams must be developed for each food product type.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Process Flow Diagrams are essential in the food industry as they provide a visual representation of the steps involved in the production process for each food product type. These diagrams help in identifying potential hazards, understanding the sequence of operations, and ensuring that proper controls are in place to maintain food safety and quality. By developing separate Process Flow Diagrams for each food product type, it becomes easier to accurately document and manage the specific processes and requirements associated with each product.

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  • 3. 

    What are the three types of Food Safety Hazards?

    • A.

      Chemical, Social, Physical

    • B.

      Chemical, Biological, Physical

    • C.

      Biochemical, Direct, Indirect

    Correct Answer
    B. Chemical, Biological, Physical
    Explanation
    The three types of Food Safety Hazards are Chemical, Biological, and Physical. Chemical hazards refer to the presence of harmful substances in food, such as pesticides or cleaning agents. Biological hazards include bacteria, viruses, and parasites that can cause foodborne illnesses. Physical hazards are foreign objects that can accidentally contaminate food, such as glass, metal, or hair. These hazards can pose serious risks to consumers if not properly addressed and prevented in food handling and preparation processes.

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  • 4. 

    The Grand Forks critical limit for metal is:

    • A.

      3 mm

    • B.

      7 mm

    • C.

      5 mm

    • D.

      9 mm

    Correct Answer
    B. 7 mm
    Explanation
    The Grand Forks critical limit for metal is 7 mm. This means that any metal object with a size greater than 7 mm is considered to be a critical limit and may pose a potential risk or danger. Objects that exceed this limit should be handled with caution and appropriate safety measures should be taken to prevent any accidents or harm.

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  • 5. 

    After checking the metal detector with the test wands/standards, the results must be entered immediately.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because after checking the metal detector with the test wands/standards, it is important to enter the results immediately. This ensures that the results are accurately recorded and can be used for further analysis or documentation. Delaying the entry of results may lead to confusion or loss of important information. Therefore, it is necessary to enter the results promptly to maintain the integrity of the testing process.

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  • 6. 

    It is okay to skip a metal detector check if something important comes up.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Skipping a metal detector check is not okay, even if something important comes up. Metal detector checks are in place to ensure the safety and security of individuals and the environment. By bypassing this check, there is a risk of allowing dangerous or prohibited items to enter a restricted area, potentially leading to harm or disruption. It is essential to prioritize safety and follow established protocols, regardless of the situation.

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  • 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

    Correct Answer
    A. True
    Explanation
    During a metal detector check, if all test bags are fully rejected by the metal detector, it means that the metal detector successfully detected the presence of metal in all the bags. This indicates that the metal detector is functioning properly and is able to accurately identify metal objects. Therefore, it is considered a PASS, as it demonstrates that the metal detector is effective in its intended purpose.

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  • 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

    Correct Answer
    A. True
    Explanation
    If a metal detector does not reject the test wands/standards during a test, it means that it is not functioning properly. The purpose of a metal detector is to detect and reject any metal objects that pass through it. If it fails to do so, it indicates a malfunction or a calibration issue. Therefore, it is necessary to shut down the metal detector until it is fixed and working properly to ensure accurate and reliable detection of metal objects.

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  • 9. 

    The QA Team Leader completes the Documentation Verification each shift.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The given answer is true because it states that the QA Team Leader completes the Documentation Verification each shift. This implies that the QA Team Leader is responsible for verifying the documentation regularly, ensuring that it is accurate and up to date. This task is performed on every shift, indicating that it is a regular and important part of the QA Team Leader's responsibilities.

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  • 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

    Correct Answer
    A. True
    Explanation
    Third-party auditors, such as BRC and Silliker, conduct annual reviews of the Grand Forks HACCP plan and also audit the Metal Detector check records. This suggests that the statement is true, as these auditors play a crucial role in ensuring the effectiveness and compliance of the HACCP plan. Their audits help identify any potential issues or gaps in the plan and verify that the Metal Detector check records are being properly maintained.

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  • 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.

    Correct Answer
    A. Updating the HACCP Plan annually or as processing changes occur.
    Explanation
    The HACCP Team is responsible for updating the HACCP Plan annually or as processing changes occur. This means that the team is in charge of reviewing and revising the plan on a regular basis to ensure that it reflects any changes in the processing methods or procedures. By doing so, they can ensure that the plan remains effective in identifying and controlling potential hazards in the food production process. The other tasks mentioned, such as checking CCP documentation each shift and doing CCP (Metal Detector) checks every half hour, may also be important responsibilities of the team, but the primary responsibility mentioned in the answer is updating the HACCP Plan.

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  • 12. 

    Allergens are an example of a physical food safety hazard.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Allergens are considered a "chemical" food safety hazard.

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  • 13. 

    When performing a metal detector test the three test spheres must be run on three consecutive bags.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    When performing a metal detector test, it is necessary to run the three test spheres on three consecutive bags. This is because running the spheres on consecutive bags helps ensure that the metal detector is functioning properly and is able to detect metal objects consistently. By testing the spheres on different bags, any variations in the detector's performance can be identified and addressed. This process helps maintain the accuracy and reliability of the metal detector.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Jul 31, 2012
    Quiz Created by
    Laura Grinde
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