Kentucky Cannabis Food Safety Team Quiz

52 Questions | Total Attempts: 15

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Kentucky Cannabis Food Safety Team Quiz


Questions and Answers
  • 1. 
    What does HAACP stand for? 
    • A. 

      Hazardous Analysis Critical Company Progress

    • B. 

      Hazardous Analysis Critical Control Points

    • C. 

      Hard Analysis Can Continuously Prevent 

    • D. 

      Hazardous Analysis and Critical Company Procedures

  • 2. 
    ________________ should be in place before a Food Safety Plan is developed because it is the foundation to the plan and is considered a "pre-requisite". 
    • A. 

      Safety 

    • B. 

      Hazards

    • C. 

      Allergen Control

    • D. 

      GMPs/SOP's

  • 3. 
    What is the first step your company should take when designing a Food Safety Plan? 
    • A. 

      Determine who is doing to be responsible for documentation 

    • B. 

      Identify hazards and write a detailed hazard analysis (HAACP)

    • C. 

      Identify allergens only and block those areas off 

    • D. 

      Be extremely cautious

  • 4. 
    What is the follow up action to identifying a hazard during the HAACP? 
    • A. 

      Identify if that hazards requires a preventative control and identify that control 

    • B. 

      Hope that the hazard goes unnoticed and that it doesnt result in injury

    • C. 

      Identify if the hazard requires a preventative control but do not document it

    • D. 

      Tell employees about the hazard via word of mouth and do not doccument it 

  • 5. 
    Select 3 key points to having a successful Food Safety Plan?
    • A. 

      Organized, easily accessible, locked so only management can access

    • B. 

      Organized, brief, difficult to understand 

    • C. 

      Lengthy, unorganized, super neat graphics 

    • D. 

      Easy to understand, organized, easily accessible to all employees

  • 6. 
    When should employees wash their hands? 
    • A. 

      When they have some free time 

    • B. 

      Once a day before the shift starts

    • C. 

      Every time they walk away from a workstation and when they start a new task

    • D. 

      Only before and after they eat

  • 7. 
    Equipment and utensils should be ________________________________________________. 
    • A. 

      Be thouroughly cleaned once a week

    • B. 

      Stored where only you can find them

    • C. 

      Be thrown away after each use

    • D. 

      Cleanable and maintained for both food contact surfaces and non-food contact areas

  • 8. 
    Raw materials and ingredients should be stored ___________________________________. 
    • A. 

      In a way that prevents cross-contamination 

    • B. 

      Where there is space

    • C. 

      In a secret place only you can find them 

    • D. 

      Unlabeled

  • 9. 
    Hygienic Zoning involves _______________________________. 
    • A. 

      Cleaning your teeth at work

    • B. 

      Seperating raw from finished product

    • C. 

      Washing your hands in your work zone 

    • D. 

      Cleaning different workstations periodically

  • 10. 
    A _________________ is defined as any biological, chemical, or physical agent that has the potential to cause injury, illness, or death. 
    • A. 

      Disinfectatnt

    • B. 

      Allergen

    • C. 

      Hazard

    • D. 

      Danger Zone

  • 11. 
    A hazard is determined by what two factors? 
    • A. 

      Liklihood and severity

    • B. 

      Likihood and amount 

    • C. 

      Time and severity

    • D. 

      Time and amount of product involved

  • 12. 
    True or False; All microorganisms are pathogenic (bad). 
    • A. 

      True

    • B. 

      False

  • 13. 
    Are endospores (aka spores) harder or easier to kill than vegetative cells? 
    • A. 

      Easier

    • B. 

      Harder

  • 14. 
    True or False; Employees who feel ill but do not have a fever are okay to work. 
    • A. 

      True

    • B. 

      False

  • 15. 
    True or False; Any, and all use of a pesticide, regardless of when it is used in the process must be registered with the EPA. 
    • A. 

      True

    • B. 

      False

  • 16. 
    True or False; Containers that house product do not have to be checked for contamination, they are assumed safe. 
    • A. 

      True

    • B. 

      False

  • 17. 
    What type of diagram is required for the Food Safety Plan and is also a helpful tool to describe processes? 
    • A. 

      Flow Diagram

    • B. 

      Venn Diagram

    • C. 

      Phase Diagram

    • D. 

      Concept Map Diagram

  • 18. 
    Upper management should be committed to resources to support a(n) _______________ and ______________ Food Safety Plan? 
    • A. 

      Expensive, non-executable

    • B. 

      Easy, simple 

    • C. 

      Realistic, executable

    • D. 

      Difficult, irrational

  • 19. 
    Who/What is not considered a good resource when developing a Food Safety Plan? 
    • A. 

      Reliable internet sites such as CDC and FSPCA

    • B. 

      Personnel

    • C. 

      White papers and abstracts 

    • D. 

      FDA guidance documents 

  • 20. 
    Biological Hazards are defined as; 
    • A. 

      Bacteria

    • B. 

      Viruses

    • C. 

      Parasites

    • D. 

      Environmental Pathogens

    • E. 

      All the above

  • 21. 
    Before implementing a Food Safety Plan, what must be completed first? 
    • A. 

      FDA approval (in writing)

    • B. 

      Hazard Analysis

    • C. 

      Water Quality Check 

    • D. 

      An exam 

  • 22. 
    True or False; Consumer complaints should be considered when identifying potential hazards. 
    • A. 

      True

    • B. 

      False

  • 23. 
    When evaluating the severity of food safety hazards, what should be considered? 
    • A. 

      Magnitude of illness or injury 

    • B. 

      Duration of illness or injury 

    • C. 

      Susceptibility of intended consumers

    • D. 

      Possbile secondary problems 

    • E. 

      All the above 

  • 24. 
    True or False; The notion that "it hasn't happened to us" is a valid reason for excluding a potential hazard? 
    • A. 

      True

    • B. 

      False

  • 25. 
    Which of the following the classes is considered the most serious in a food recall?  
    • A. 

      Class I

    • B. 

      Class II

    • C. 

      Class III

    • D. 

      All are equal

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