Kentucky Cannabis Food Safety Team Quiz

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| By Kelsey Rogers
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Kelsey Rogers
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Quizzes Created: 1 | Total Attempts: 102
Questions: 52 | Attempts: 102

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Kentucky Cannabis Food Safety Team Quiz - 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

    Correct Answer
    B. Hazardous Analysis Critical Control Points
    Explanation
    HAACP stands for Hazardous Analysis Critical Control Points. This system is used in the food industry to identify, evaluate, and control potential hazards that could affect food safety. It focuses on critical control points in the production process where hazards can be prevented, eliminated, or reduced to an acceptable level. The correct answer accurately represents the acronym and its purpose.

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  • 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

    Correct Answer
    D. GMPs/SOP's
    Explanation
    GMPs/SOP's should be in place before a Food Safety Plan is developed because they are the foundation to the plan and are considered a "pre-requisite". Good Manufacturing Practices (GMPs) are a set of guidelines and procedures that ensure the safety and quality of food production. Standard Operating Procedures (SOP's) are specific instructions on how to carry out tasks in a consistent and safe manner. These practices and procedures are essential in preventing safety hazards and ensuring proper allergen control, which are crucial aspects of a Food Safety Plan.

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  • 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

    Correct Answer
    B. Identify hazards and write a detailed hazard analysis (HAACP)
    Explanation
    The first step your company should take when designing a Food Safety Plan is to identify hazards and write a detailed hazard analysis (HAACP). This is crucial because it helps in identifying potential risks and hazards that can occur during the food production process. By conducting a hazard analysis, the company can assess the severity and likelihood of each identified hazard and develop appropriate control measures to prevent or minimize them. This step is essential for ensuring the safety and quality of the food products and complying with food safety regulations.

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  • 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 

    Correct Answer
    A. Identify if that hazards requires a preventative control and identify that control 
    Explanation
    After identifying a hazard during the HAACP, the follow-up action is to determine if the hazard requires a preventative control and then identify that control. This means assessing the risk posed by the hazard and implementing measures to prevent or mitigate it. It is important to document the control to ensure consistency and accountability in managing the hazard. This proactive approach helps to minimize the likelihood of the hazard causing harm or injury.

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  • 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

    Correct Answer
    D. Easy to understand, organized, easily accessible to all employees
    Explanation
    A successful Food Safety Plan should be easy to understand so that all employees can comprehend and follow the guidelines effectively. It should also be organized, with clear sections and headings, to make it easier to navigate and locate specific information. Additionally, the plan should be easily accessible to all employees, ensuring that they can refer to it whenever necessary to maintain food safety standards.

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  • 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

    Correct Answer
    C. Every time they walk away from a workstation and when they start a new task
    Explanation
    Employees should wash their hands every time they walk away from a workstation and when they start a new task. This is important because it helps to prevent the spread of germs and maintain hygiene in the workplace. By washing their hands in these situations, employees can remove any potential contaminants that they may have come into contact with, reducing the risk of transferring them to other surfaces or objects. Regular handwashing is a crucial practice to promote a clean and healthy work environment.

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  • 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

    Correct Answer
    D. Cleanable and maintained for both food contact surfaces and non-food contact areas
    Explanation
    Equipment and utensils should be cleanable and maintained for both food contact surfaces and non-food contact areas. This means that they should be designed and constructed in a way that allows for easy cleaning and sanitizing. Additionally, regular maintenance should be performed to ensure that they are in good working condition and free from any potential contaminants. This is important to prevent the spread of bacteria and ensure food safety.

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  • 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

    Correct Answer
    A. In a way that prevents cross-contamination 
    Explanation
    Raw materials and ingredients should be stored in a way that prevents cross-contamination. Cross-contamination refers to the transfer of harmful substances or microorganisms from one item to another, which can lead to foodborne illnesses or spoilage. By storing raw materials and ingredients separately and in designated areas, the risk of cross-contamination can be minimized. This ensures the safety and quality of the final products.

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  • 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

    Correct Answer
    B. Seperating raw from finished product
    Explanation
    Hygienic Zoning involves separating raw from finished product. This practice is important in maintaining food safety and preventing contamination. By keeping raw and finished products separate, the risk of cross-contamination is minimized, ensuring that the final product is safe for consumption. Hygienic zoning typically involves creating physical barriers or designated areas within a facility to separate different stages of production, such as raw material handling, processing, and packaging. This helps to maintain the integrity and quality of the finished product, meeting hygiene and safety standards.

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  • 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

    Correct Answer
    C. Hazard
    Explanation
    A hazard is defined as any biological, chemical, or physical agent that has the potential to cause injury, illness, or death. This term encompasses a wide range of potential dangers, including substances that can be toxic, infectious, or otherwise harmful to human health. Hazards can exist in various environments, such as workplaces, homes, and public spaces, and it is important to identify and mitigate them to ensure the safety and well-being of individuals.

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  • 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

    Correct Answer
    A. Liklihood and severity
    Explanation
    The correct answer is "likelihood and severity." When determining a hazard, it is important to consider both the likelihood of the hazard occurring and the severity of its potential consequences. Likelihood refers to the probability or chance of the hazard happening, while severity refers to the extent of the harm or damage that could result from the hazard. By considering both factors, one can assess the level of risk associated with a particular hazard and take appropriate measures to mitigate or prevent it.

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  • 12. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The correct answer is False. This is because not all microorganisms are pathogenic or bad. In fact, many microorganisms are beneficial and essential for various ecological processes and human health. There are numerous microorganisms that play important roles in nutrient cycling, decomposition, and even in our own bodies, such as the beneficial bacteria in our gut that aid in digestion.

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  • 13. 

    Are endospores (aka spores) harder or easier to kill than vegetative cells? 

    • A.

      Easier

    • B.

      Harder

    Correct Answer
    B. Harder
    Explanation
    Endospores, also known as spores, are harder to kill than vegetative cells. This is because endospores have a protective outer layer that allows them to withstand harsh conditions such as extreme temperatures, radiation, and chemicals. The outer layer acts as a shield, providing resistance against disinfectants and other agents that would typically kill vegetative cells. As a result, endospores can remain dormant and survive in unfavorable environments for extended periods, making them more difficult to eliminate compared to vegetative cells.

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  • 14. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Employees who feel ill but do not have a fever should not be considered okay to work. While a fever is a common symptom of illness, it is not the only indicator of being unwell. Many illnesses, including contagious ones, can be present without a fever. Allowing employees who feel ill to work puts their health at risk and increases the likelihood of spreading the illness to others in the workplace. Therefore, it is important for employees to prioritize their health and stay home when they are feeling unwell, regardless of whether or not they have a fever.

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  • 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

    Correct Answer
    A. True
    Explanation
    The statement is true because according to the question, any and all use of a pesticide, regardless of when it is used in the process, must be registered with the EPA. This means that no matter when or how the pesticide is used, it is mandatory to register it with the Environmental Protection Agency (EPA).

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  • 16. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Containers that house products should be checked for contamination to ensure their safety. It is important to verify that the containers are free from any contaminants that could potentially harm the product or the consumer. This can be done through various quality control measures such as visual inspections, testing for chemical residues, or checking for any physical damage to the containers. Neglecting to check for contamination can lead to compromised product quality and pose health risks to consumers. Therefore, the statement that containers do not have to be checked for contamination is false.

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  • 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

    Correct Answer
    A. Flow Diagram
    Explanation
    A flow diagram is required for the Food Safety Plan and is also a helpful tool to describe processes. A flow diagram visually represents the flow of materials, products, or information through a series of steps or stages. It shows the sequence of events and the relationships between different components or processes. In the context of a Food Safety Plan, a flow diagram can be used to depict the movement of food products, ingredients, and contaminants through various stages of production, processing, and distribution. This helps in identifying potential hazards and implementing control measures to ensure food safety.

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  • 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

    Correct Answer
    C. Realistic, executable
    Explanation
    Upper management should be committed to resources to support a realistic and executable Food Safety Plan. This means that the plan should be practical and achievable, taking into consideration the available resources and capabilities of the organization. It should be based on realistic goals and objectives, and the necessary resources should be allocated to implement and maintain the plan effectively. Additionally, the plan should be executable, meaning that it can be put into action and followed through by the organization's employees.

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  • 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 

    Correct Answer
    C. White papers and abstracts 
    Explanation
    White papers and abstracts are not considered a good resource when developing a Food Safety Plan because they often provide limited or incomplete information. These documents typically summarize research or present a specific viewpoint, but they may not provide comprehensive guidance or specific recommendations for implementing food safety measures. In contrast, reliable internet sites such as CDC and FSPCA, personnel, and FDA guidance documents are considered more trustworthy and comprehensive sources of information for developing a Food Safety Plan.

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  • 20. 

    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 

    Correct Answer
    B. Hazard Analysis
    Explanation
    Before implementing a Food Safety Plan, a hazard analysis must be completed first. This involves identifying and evaluating potential hazards that could occur at each stage of the food production process. By conducting a hazard analysis, potential risks can be identified and appropriate control measures can be implemented to prevent or minimize the occurrence of these hazards. This is a crucial step in ensuring the safety and quality of the food produced. FDA approval, water quality check, and an exam may be required at later stages, but the hazard analysis is the initial step that must be completed first.

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  • 21. 

    Biological Hazards are defined as; 

    • A.

      Bacteria

    • B.

      Viruses

    • C.

      Parasites

    • D.

      Environmental Pathogens

    • E.

      All the above

    Correct Answer
    E. All the above
    Explanation
    Biological hazards refer to substances or organisms that can pose a threat to human health. These hazards can include bacteria, viruses, parasites, and environmental pathogens. All of these options fall under the category of biological hazards as they have the potential to cause harm or disease in humans.

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  • 22. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Consumer complaints should be considered when identifying potential hazards because they provide valuable feedback and insights from individuals who have experienced issues or problems with a product or service. By taking consumer complaints into account, companies can identify patterns or recurring issues that may indicate a potential hazard or safety concern. This can help in preventing accidents, improving product quality, and ensuring consumer satisfaction and safety. Therefore, it is important to consider consumer complaints as part of the hazard identification process.

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  • 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 

    Correct Answer
    E. All the above 
    Explanation
    When evaluating the severity of food safety hazards, all of the above factors should be considered. The magnitude of illness or injury caused by a hazard is important in determining its severity. The duration of illness or injury also plays a role in assessing the impact of the hazard. Additionally, the susceptibility of intended consumers, such as children or elderly individuals, is crucial in determining the severity of the hazard. Finally, possible secondary problems that may arise from the hazard should also be taken into account.

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  • 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

    Correct Answer
    B. False
    Explanation
    The notion that "it hasn't happened to us" is not a valid reason for excluding a potential hazard. Just because a hazard hasn't occurred in the past does not guarantee that it won't happen in the future. It is important to assess potential hazards based on their likelihood and potential consequences, rather than relying on past experiences alone.

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  • 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

    Correct Answer
    A. Class I
    Explanation
    Class I is considered the most serious in a food recall because it involves situations where there is a reasonable probability that consuming the food product will cause serious adverse health consequences or death. This class indicates a high level of risk to public health and immediate action is required to remove the product from the market. Class II and Class III are less serious categories, indicating lower levels of risk and potential health consequences.

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  • 26. 

    Which of the following is/are factor(s) that affect the likely occurrence of a hazard? 

    • A.

      Ingredients used

    • B.

      Transporation conditions

    • C.

      Storage conditions 

    • D.

      Preparation steps

    • E.

      All the above

    Correct Answer
    E. All the above
    Explanation
    All the factors listed (ingredients used, transportation conditions, storage conditions, and preparation steps) can affect the likely occurrence of a hazard. The type and quality of ingredients used can impact the safety of a product or process. Transportation conditions, such as temperature control or handling practices, can also influence the likelihood of a hazard. Similarly, storage conditions, including temperature, humidity, and proper labeling, can contribute to the occurrence of a hazard. Finally, the steps involved in the preparation of a product or process can introduce potential risks if not followed correctly. Therefore, all of the factors mentioned can affect the likely occurrence of a hazard.

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  • 27. 

    True or False; The likelihood of a hazard varies amongst facilities, even among those who produce similar products? 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The likelihood of a hazard can vary among facilities, even if they produce similar products, due to factors such as differences in equipment, processes, safety measures, and employee training. Each facility may have its own unique set of circumstances that can affect the likelihood of a hazard occurring. Therefore, it is true that the likelihood of a hazard can vary among facilities producing similar products.

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  • 28. 

    True or False; A written hazard analysis is required for all products? 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    A written hazard analysis is required for all products because it helps identify potential hazards and assess the risks associated with them. This analysis allows companies to develop appropriate control measures to mitigate these hazards and ensure the safety of their products. It also serves as a documentation of the analysis process, which can be useful for regulatory compliance and audits. Therefore, it is necessary to have a written hazard analysis for all products to ensure their safety and compliance with relevant regulations.

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  • 29. 

    Process Preventative Controls (PPC's) are applied to the processing step are often called ___________________________. 

    • A.

      Critical Control Points (CCP's)

    • B.

      Hazard Anlaysis (HA)

    • C.

      Public Announcements (PA)

    • D.

      Personal Protection Equiptment (PPE)

    Correct Answer
    A. Critical Control Points (CCP's)
    Explanation
    Process Preventative Controls (PPC's) are applied to the processing step to identify and manage potential hazards that could pose a significant risk to food safety. These controls are known as Critical Control Points (CCP's). CCP's are specific points in the food production process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level. By implementing CCP's, food manufacturers can ensure that potential hazards are identified, monitored, and controlled effectively, thus ensuring the safety and quality of the final product.

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  • 30. 

    A ___________________ must be taken when the process preventative controls are not properly implemented? 

    • A.

      Immediate Reaction

    • B.

      Delayed Reaction 

    • C.

      Critical Limit

    • D.

      Corrective Action

    Correct Answer
    D. Corrective Action
    Explanation
    When the process preventative controls are not properly implemented, a corrective action must be taken. This means that steps need to be taken to address and fix the issue at hand. Corrective actions are measures implemented to rectify a problem or prevent its recurrence, ensuring that the process is brought back on track and potential risks or errors are mitigated.

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  • 31. 

    You can reduce the likelihood of the re-occurrence of an issue happening by doing a __________________. 

    • A.

      Critical Control Analsyis

    • B.

      Root Cause Analysis 

    • C.

      Hazard Analysis 

    • D.

      Critical Limit Detection 

    Correct Answer
    B. Root Cause Analysis 
    Explanation
    Root Cause Analysis is a systematic process of identifying the underlying causes of an issue or problem. By conducting a root cause analysis, you can determine the fundamental reason behind the occurrence of the issue. This analysis helps in understanding the contributing factors and allows you to implement effective measures to prevent its re-occurrence. It focuses on addressing the root cause rather than just treating the symptoms, thus reducing the likelihood of the issue happening again.

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  • 32. 

    True or False; If a product is destroyed or re-worked it must be documented. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    If a product is destroyed or re-worked, it must be documented to maintain a record of the action taken. Documentation is important for tracking and monitoring the product's life cycle, identifying any issues or defects, and ensuring accountability. This documentation helps in maintaining quality control, analyzing trends, and making informed decisions for process improvements.

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  • 33. 

    Allergen Preventative Controls are required to ____________________________________________. 

    • A.

      Prevent cross contact with non-allergen containing food 

    • B.

      Label the product

    • C.

      Prevent cross contact with non-allergen containing food and accuratly labeling the product

    • D.

      Allergen preventative controls are NOT required

    Correct Answer
    C. Prevent cross contact with non-allergen containing food and accuratly labeling the product
    Explanation
    Allergen Preventative Controls are required to prevent cross contact with non-allergen containing food and accurately label the product. This is important to ensure that individuals with food allergies are not exposed to allergens and to provide clear information about the presence of allergens in the product. By implementing these controls, the risk of accidental ingestion or exposure to allergens can be minimized, promoting the safety and well-being of consumers with food allergies.

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  • 34. 

    Undeclared _________________ pose a serious risk to both consumer and the company. 

    • A.

      Shipping Address

    • B.

      Safety Zones

    • C.

      Price

    • D.

      Allergens/Ingreedients

    Correct Answer
    D. Allergens/Ingreedients
    Explanation
    Undeclared allergens/ingredients pose a serious risk to both consumer and the company. If a product contains allergens that are not properly labeled, consumers with allergies may unknowingly consume the product, leading to potentially severe allergic reactions. This can result in serious health consequences for the consumers and legal consequences for the company. It is crucial for companies to accurately declare all allergens and ingredients in their products to ensure consumer safety and comply with regulations.

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  • 35. 

    What are the two main allergens that KCC should acknowledge? 

    • A.

      Honey and butane 

    • B.

      Linalool and cannabis oil 

    • C.

      Essential oil and eggs

    • D.

      Tree nuts and honey

    Correct Answer
    D. Tree nuts and honey
    Explanation
    KCC should acknowledge tree nuts and honey as the two main allergens. This is because tree nuts are a common allergen that can cause severe allergic reactions in individuals, and honey can also be a potential allergen for some people. By acknowledging these allergens, KCC can take necessary precautions and provide appropriate information to customers with allergies to ensure their safety.

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  • 36. 

    True or False; Writing "May Contain" (or similar phrasing) on a label is an acceptable substitute for appropriate GMP's. 

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Writing "May Contain" (or similar phrasing) on a label is not an acceptable substitute for appropriate Good Manufacturing Practices (GMPs). GMPs are a set of guidelines and regulations that ensure the quality, safety, and consistency of products. Simply stating "May Contain" does not provide specific information about the manufacturing processes, potential contaminants, or the measures taken to prevent them. It is important to follow proper GMPs to ensure the production of safe and high-quality products.

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  • 37. 

    What is a required step for Allergen Cross Contact Prevention? 

    • A.

      Thoroughly cleaning instruments and tools in between allergen and non-allergen runs 

    • B.

      Dedicating some tools and equiptment for allergen products only 

    • C.

      All the above 

    • D.

      None of the above 

    Correct Answer
    C. All the above 
    Explanation
    Thoroughly cleaning instruments and tools in between allergen and non-allergen runs is a required step for Allergen Cross Contact Prevention. Additionally, dedicating some tools and equipment for allergen products only is also necessary. Both of these steps are important in preventing cross-contamination and ensuring the safety of individuals with allergies. Therefore, the correct answer is "All the above."

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  • 38. 

    Which of the following is the primary cause for recalls? 

    • A.

      Microbial Contamination 

    • B.

      Adulterated Product

    • C.

      Labeling Errors

    • D.

      Metal Shavings in Product

    Correct Answer
    C. Labeling Errors
    Explanation
    Labeling errors can be a primary cause for recalls because they can lead to incorrect information being provided to consumers. This can include incorrect ingredient lists, allergen information, or instructions for use, which can pose serious health risks to consumers. Additionally, labeling errors can also result in misbranding, where a product is labeled with incorrect or misleading information, potentially causing confusion or harm to consumers. Therefore, labeling errors are a significant concern for regulatory authorities and can lead to product recalls to ensure consumer safety.

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  • 39. 

    When bottling allergen and non-allergen containing products, which should be bottled first? 

    • A.

      Doesn't matter 

    • B.

      The non-allergen product

    • C.

      The allergen product

    Correct Answer
    B. The non-allergen product
    Explanation
    When bottling allergen and non-allergen containing products, it is important to bottle the non-allergen product first. This is because if the allergen product is bottled first, there is a risk of cross-contamination. By bottling the non-allergen product first, the risk of allergen contamination is minimized, ensuring the safety of consumers with allergies.

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  • 40. 

    Label Review is a two step process. Those two steps are; 

    • A.

      Checking the label for accuracy after it has been placed on the product and checking accuracy by calling the consumers

    • B.

      Checking the labels while labeling and checking accuracy by calling the consumer 

    • C.

      Checking accuracy upon label recipet and through calling to confirm with consumers

    • D.

      Checking the label accuracy upon reciept and also checking while labeling the product

    Correct Answer
    D. Checking the label accuracy upon reciept and also checking while labeling the product
    Explanation
    The correct answer is checking the label accuracy upon receipt and also checking while labeling the product. This explanation accurately describes the two steps involved in the Label Review process. The first step involves checking the label for accuracy after it has been placed on the product, which is done upon receipt. The second step involves checking the accuracy while labeling the product, which is done during the labeling process. Both steps are essential to ensure that the label is accurate and meets the required standards.

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  • 41. 

    What is the definition of Food Allergen Cross Contact? 

    • A.

      Handling an allergen containing product and then handling a non-allergen containing product

    • B.

      When bacteria and mold infect foods 

    • C.

      Handling raw food products and then handeling RTE (ready to eat) food products 

    Correct Answer
    A. Handling an allergen containing product and then handling a non-allergen containing product
    Explanation
    Food Allergen Cross Contact refers to the unintentional introduction of allergens into a food product that does not normally contain that allergen. This can occur when an allergen-containing product comes into contact with a non-allergen containing product, such as through shared equipment or utensils. It is important to prevent cross contact to avoid triggering an allergic reaction in individuals with food allergies.

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  • 42. 

    True or False; Gloves are an adequate substitute for handwashing. 

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Gloves are not an adequate substitute for handwashing because although gloves may protect the hands from direct contact with germs, they can still become contaminated. If proper hand hygiene is not practiced before wearing gloves or if gloves are not changed regularly, they can spread germs just like unwashed hands. Handwashing is essential to remove germs from the hands and prevent the transmission of diseases.

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  • 43. 

    Supply Chain Programs are linked to _________________________. 

    • A.

      Consumers

    • B.

      The FDA website 

    • C.

      The Hazard Analysis

    • D.

      Recall plan

    Correct Answer
    C. The Hazard Analysis
    Explanation
    Supply Chain Programs are linked to the Hazard Analysis. This is because the Hazard Analysis is a crucial step in supply chain management that involves identifying and assessing potential hazards or risks that may occur at various stages of the supply chain. By conducting a hazard analysis, organizations can develop strategies and implement measures to mitigate these risks and ensure the safety and quality of their products or services throughout the supply chain process.

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  • 44. 

    The required validation for verification procedures should be completed ____________________. 

    • A.

      Whenever it gets done 

    • B.

      Before the food safety plan is implemented 

    • C.

      After the food safety olan is implemented

    • D.

      Within 90 days of production 

    • E.

      Before the food safety plan is implemented and within 90 days of production. 

    Correct Answer
    E. Before the food safety plan is implemented and within 90 days of production. 
    Explanation
    The required validation for verification procedures should be completed before the food safety plan is implemented and within 90 days of production. This means that the validation process should be conducted before the food safety plan is put into action to ensure that all necessary procedures and measures are in place to guarantee food safety. Additionally, the validation should be completed within 90 days of production to ensure that ongoing verification is conducted to maintain food safety standards.

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  • 45. 

    When does the food Safety Plan Re-Analysis be completed (at minimum? 

    • A.

      Every 3 years 

    • B.

      Every year

    • C.

      Every 5 years 

    • D.

      Every quarter 

    Correct Answer
    A. Every 3 years 
    Explanation
    The food Safety Plan Re-Analysis needs to be completed at a minimum every 3 years. This means that the plan should be reviewed and reassessed every three years to ensure that it is still effective and up to date. This regular re-analysis helps to identify any potential risks or hazards that may have emerged since the last analysis and allows for necessary adjustments to be made to the plan in order to maintain food safety standards.

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  • 46. 

    When does information need to be recorded? 

    • A.

      Directly after you complete a task

    • B.

      While you are completing a task

    • C.

      Before you complete the task

    • D.

      Once a week if you have a good memory

    Correct Answer
    B. While you are completing a task
    Explanation
    Information needs to be recorded while you are completing a task to ensure accuracy and prevent any important details from being forgotten. Recording information in real-time allows for immediate capture of relevant data, making it easier to document and refer back to later. This also helps in maintaining a comprehensive record of the task, aiding in analysis, evaluation, and future reference.

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  • 47. 

    Who can Initiate a recall? 

    • A.

      The FDA 

    • B.

      The Company Itself

    • C.

      The State 

    • D.

      All the above

    Correct Answer
    D. All the above
    Explanation
    All the above options can initiate a recall. The FDA has the authority to request or order a recall if a product poses a health risk. The company itself can voluntarily initiate a recall if it discovers a defect or potential harm associated with its product. The state government also has the power to initiate a recall if it determines that a product is unsafe. Therefore, all three options have the ability to initiate a recall.

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  • 48. 

    True or False; Sometimes a press release is necessary in the event of a large recall. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    A press release is a formal statement issued to the media to announce important news or information. In the event of a large recall, such as a product recall due to safety concerns, a press release is necessary to inform the public, consumers, and stakeholders about the recall and provide details on the reasons and actions being taken. This helps to ensure transparency, address any potential risks, and maintain the reputation of the company or brand. Therefore, it is true that sometimes a press release is necessary in the event of a large recall.

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  • 49. 

    Product disposition can mean ________________. 

    • A.

      Re-working

    • B.

      Re-labeling

    • C.

      Diverting 

    • D.

      Destruction

    • E.

      All the above

    Correct Answer
    E. All the above
    Explanation
    Product disposition can mean various actions taken with a product that is no longer suitable for its original purpose. These actions can include re-working the product to fix any defects or issues, re-labeling the product to change its branding or packaging, diverting the product to a different market or distribution channel, or ultimately, destroying the product if it cannot be salvaged or repurposed. Therefore, "all the above" options accurately describe the different possibilities for product disposition.

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  • 50. 

    True or False; A Hazard Analysis must be completed regardless of the outcome. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    A Hazard Analysis is a critical process that identifies potential hazards in a workplace or system. It helps in assessing risks and implementing necessary controls to prevent accidents or harm. Regardless of the outcome, conducting a Hazard Analysis is essential to ensure the safety and well-being of individuals. It allows organizations to proactively identify and address potential hazards, minimizing the chances of accidents and injuries. Therefore, it is necessary to complete a Hazard Analysis regardless of the outcome.

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