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15 Questions | Total Attempts: 1320

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Questions and Answers
  • 1. 
    According to FDA Compliance Policy Guides Sec. 555.425, a product is adulterated if it contains a hard or sharp foreign object measuring _______ and is ready-to-eat.
    • A. 

      2 -5 mm

    • B. 

      6 -15 mm

    • C. 

      7- 25 mm

    • D. 

      >100 mm

  • 2. 
    When testing ingredients which of the following elements are included?
    • A. 

      A review of the "Certificate of Analysis"

    • B. 

      Verify if the standards are being met

    • C. 

      Verify levels of certain components of the ingredient to adjust process conditions

    • D. 

      All of the above

  • 3. 
    Production support warehouses stock inventory to support manufacturing operations. Which of the following statement is NOT true?
    • A. 

      Average inventory is lower and turnover is higher

    • B. 

      The main operation is to provide ingredients and other supplies to the manufacturing plant in a timely manner

    • C. 

      They support variation in usage rates and avoid long lead times

    • D. 

      They safeguard in case of supply discontinuity

  • 4. 
    How does food defense differ from food safety?
    • A. 

      Food defense protects against unintentional contamination while food safety protects against intentional contamination

    • B. 

      Food defense protects against intentional contamination while food safety protects against unintentional contamination

    • C. 

      Food defense can be anticipated based on the type of processing whereas food safety is hard to predict

    • D. 

      Food defense is concerned with naturally-occurring substances; food safety typically is concerned with substances not routinely tested for in foods

  • 5. 
    A primary requirement of many GFSI benchmarked systems is:
    • A. 

      A validated HACCP plan

    • B. 

      A validated food quality assessment program

    • C. 

      An internal auditing program that includes a system and records review

    • D. 

      A technical advisory committee that oversees documents developed by industry stakeholders

  • 6. 
    Which of the following is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating food production and safety?
    • A. 

      International Consortium of Food Safety

    • B. 

      Consolidated Standards Internationale

    • C. 

      The Codex Alimentarius

    • D. 

      European Food Standards Agency

  • 7. 
    According to the OSHA standard, basic fire protection for employees includes all of the following requirements except:
    • A. 

      Back-up generators in case of power failure

    • B. 

      Proper exits

    • C. 

      Employee training

    • D. 

      Fire-fighting equipment

  • 8. 
    What is a reason (or reasons) that an inspection of a manufacturing facility might be initiated from OSHA?
    • A. 

      An accident occurred where an worker was injured

    • B. 

      Employees have complained about the safety of working conditions

    • C. 

      A previous inspection uncovered hazards

    • D. 

      All of the above

    • E. 

      Only a and c

  • 9. 
    Clostridium botulinum is a sporeforming bacterium that will not germinate at a pH…
    • A. 

    • B. 

      >4.6

    • C. 

    • D. 

      >7

  • 10. 
    The “Big 8” are responsible for 90% of IgE‐mediated food allergies and include all of the following EXCEPT: 
    • A. 

      Egg

    • B. 

      Corn

    • C. 

      Crustacean Shellfish

    • D. 

      Tree nuts

  • 11. 
    Fermentation is a process that helps preserve food through:
    • A. 

      A mild heat treatment that destroys vegetative cells

    • B. 

      Acidification of the product due to the growth of specific microorganisms

    • C. 

      The release of antimicrobial proteins into the matrix

    • D. 

      The use of additional salt which has a drying effect on spoilage organisms

  • 12. 
    Lean manufacturing is principally associated with manufacturing industries and cannot be applied very well to service and administrative processes.
    • A. 

      True

    • B. 

      False

  • 13. 
    Look at Figure 1 below.  Do you see any examples of poor plant layout that could potentially affect food safety? 
    • A. 

      No laboratories are allowed in food processing plants

    • B. 

      The processing area should not be open to the restrooms

    • C. 

      There should not be a spare parts storeroom in the same building as the food plant

    • D. 

      All of the above

  • 14. 
    When errors are made on a record form, modifications to the existing data should be made by:
    • A. 

      Erasing the erroneous entry and writing the correct entry on the record form.

    • B. 

      Striking a single line through the error, clearly writing the correct entry above the error, and initialing the change.

    • C. 

      A representative of plant management.

    • D. 

      Using white-out to correct the error because it is neater and easier to read by inspectors.

  • 15. 
    Residence time of the materials to be dried in a conveyor style dryer is controlled by the belt speed. 
    • A. 

      True

    • B. 

      False