HACCP, Sops And Gmps

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HACCP, Sops And Gmps - Quiz

Assessments of HACCP prerequisites GMPs and SOPs


Questions and Answers
  • 1. 

    HACCP stands for:

    • A.

      Hazard Analysis Critical Control Point

    • B.

      Hazardous Analysis Control Critical Parts

    • C.

      Hazard Analysis Company Control Practices

    • D.

      Health and Credit Control Plan

    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 compromise food safety. It involves analyzing and identifying potential hazards at each stage of the food production process, implementing control measures to prevent or eliminate these hazards, and monitoring and verifying the effectiveness of these measures. The term "Critical Control Point" refers to specific points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.

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  • 2. 

    What are the three types of Food Safety Hazards?

    • A.

      Chemical, Social, Physical

    • B.

      Chemical, Biological, Physical

    • C.

      Biohemical, Direct, Indirect

    • D.

      None of the above

    Correct Answer
    B. Chemical, Biological, Physical
    Explanation
    The correct answer is Chemical, Biological, Physical. These three types of hazards refer to different ways in which food can become unsafe for consumption. Chemical hazards involve the presence of harmful substances such as pesticides or cleaning agents. Biological hazards refer to the presence of bacteria, viruses, or parasites that can cause foodborne illnesses. Physical hazards include foreign objects like glass or metal fragments that can cause injury if consumed. Understanding and addressing these hazards is crucial in ensuring food safety and preventing any potential harm to consumers.

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  • 3. 

    The purpose of HACCP is:

    • A.

      Make you do more work

    • B.

      Eliminate potential hazards from food to make it safe to eat

    • C.

      Clean equipment properly

    • D.

      None of the above

    Correct Answer
    B. Eliminate potential hazards from food to make it safe to eat
    Explanation
    The purpose of HACCP (Hazard Analysis and Critical Control Points) is to eliminate potential hazards from food to make it safe to eat. HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. By implementing HACCP principles, food businesses can prevent, reduce, or eliminate hazards such as biological, chemical, and physical contaminants, ensuring the safety of the food they produce.

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  • 4. 

    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 checks every half hour

    • D.

      None of the above

    Correct Answer
    A. Updating the HACCP Plan annually or as processing changes occur.
    Explanation
    The correct answer is updating the HACCP Plan annually or as processing changes occur. This responsibility falls under the HACCP Team, which is responsible for ensuring that the HACCP Plan is kept up to date and reflects any changes in the processing procedures. This is important to ensure that the food safety hazards are properly identified and controlled throughout the production process. Checking CCP documentation each shift and doing CCP checks every half hour are not the specific responsibilities of the HACCP Team, although they may be part of the overall food safety practices in a facility.

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  • 5. 

    An unknown man dressed in a suit enters the warehouse. You should:

    • A.

      Approach the man and ask him who he is.

    • B.

      Ask the man if he has checked in or called the main office.

    • C.

      Ask him who he is here to visit.

    • D.

      All of the Above

    • E.

      None of the Above

    Correct Answer
    D. All of the Above
    Explanation
    Nobody is allowed to enter the warehouse that is not an employee of SVPW unless they have been approved by someone in the office.

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  • 6. 

    Allergens are a type of physical food safety hazard.

    • A.

      True

    • B.

      False

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

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  • 7. 

    Mold is a type of chemical hazard.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Mold is a type of 'biological' hazard.

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  • 8. 

    It's OK to use white out and pencils on forms.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    All forms utilized in the warehouse must be written in ink without the use of white out.

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  • 9. 

    Eating, drinking, and smoking are allowed anywhere in the warehouse.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Eating, drinking, and smoking are only allowed in designated areas. No exceptions.

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  • 10. 

    Everyone is allowed to enter the warehouse at any time.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    No one is allowed to enter the premises without prior approval from the office.

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  • 11. 

    Products stored in the warehouse must be kept at least 15 inches form all walls.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Products are to be stored a minimum of 18 inches from all walls.

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  • 12. 

    Using the elevator during an earthquake is the best and fastest way to exit the 2nd and 3rd floors.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The stairs are the safest way to exit. Chances are that you will get stuck in the elevator during an emergency.

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  • 13. 

    Inbound and Outbound inspections are necessary to ship and receive products.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    In order for us to retain our food safety certification, these procedures must be enforced.

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  • 14. 

    Tisha is the easiest person to work with.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    If you answered false, uh oh! Just a little humor! This question has absolutely no point value in determining your total score.

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  • 15. 

    Washing your hands is required when handling food product.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    GMPs state that all employees must keep their hands clean to prevent contamination of food product.

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  • 16. 

    GMP stands for Good Manufacturing Practices.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    GMP stands for Good Manufacturing Practices, not Good Morning Princess!

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