HACCP, Sops And Gmps

16 Questions | Total Attempts: 980

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HACCP, Sops And Gmps

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

  • 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

  • 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

  • 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

  • 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

  • 6. 
    Allergens are a type of physical food safety hazard.
    • A. 

      True

    • B. 

      False

  • 7. 
    Mold is a type of chemical hazard.
    • A. 

      True

    • B. 

      False

  • 8. 
    It's OK to use white out and pencils on forms.
    • A. 

      True

    • B. 

      False

  • 9. 
    Washing your hands is required when handling food product.
    • A. 

      True

    • B. 

      False

  • 10. 
    Eating, drinking, and smoking are allowed anywhere in the warehouse.
    • A. 

      True

    • B. 

      False

  • 11. 
    Everyone is allowed to enter the warehouse at any time.
    • A. 

      True

    • B. 

      False

  • 12. 
    GMP stands for Good Manufacturing Practices.
    • A. 

      True

    • B. 

      False

  • 13. 
    Products stored in the warehouse must be kept at least 15 inches form all walls.
    • A. 

      True

    • B. 

      False

  • 14. 
    Using the elevator during an earthquake is the best and fastest way to exit the 2nd and 3rd floors.
    • A. 

      True

    • B. 

      False

  • 15. 
    Inbound and Outbound inspections are necessary to ship and receive products.
    • A. 

      True

    • B. 

      False

  • 16. 
    Tisha is the easiest person to work with.
    • A. 

      True

    • B. 

      False

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