Test Your Industry IQ

10 Questions | Total Attempts: 251

SettingsSettingsSettings
Please wait...
Test Your Industry IQ


Questions and Answers
  • 1. 
    When is the final rule for Foreign Supplier Verification Program expected to be released by the FDA?
    • A. 

      October 2015

    • B. 

      August 2015

    • C. 

      December 2015

    • D. 

      Who knows, they’ll probably ask for another extension.

  • 2. 
    Which states have successfully passed GMO labeling into law?
    • A. 

      New York & Maine

    • B. 

      Maine, Connecticut, Vermont

    • C. 

      New Hampshire & Pennsylvania

    • D. 

      None

  • 3. 
    What are the components of a successful FSVP?
    • A. 

      Compliance status review of foods and suppliers

    • B. 

      Hazard analysis

    • C. 

      Supplier verification activities

    • D. 

      Corrective actions

  • 4. 
    What are 3 potential failure points that could lead to undeclared allergens?
    • A. 

      Purchasing, Receiving, Packing

    • B. 

      Receiving, Processing, Warehousing

    • C. 

      Labeling, Sanitation, Weighing

    • D. 

      Manufacturing, Transportation, Warehousing

  • 5. 
    What is the value of supplier scorecarding?
    • A. 

      There is no value, my boss just makes me do it

    • B. 

      Provides valuable insight into the quality and reliability of a supplier and their product

    • C. 

      Satisfies audit requirements

    • D. 

      Predicts future trends

  • 6. 
    What are the major changes between the current and proposed Nutrition Facts labels?
    • A. 

      Declaration of sugars

    • B. 

      Revised daily values

    • C. 

      Increase prominence of serving size and calorie count

    • D. 

      List additional vitamins

  • 7. 
    When was FSMA signed into law?​
    • A. 

      2010

    • B. 

      2009

    • C. 

      2011

    • D. 

      2012

  • 8. 
    How many GFSI schemes affect food manufacturers?
    • A. 

      3

    • B. 

      4

    • C. 

      5

    • D. 

      7

  • 9. 
    What is one way food manufacturers can mitigate risk associated with natural labeling claims?
    • A. 

      Focus on the ingredients as “all natural” instead of the product as a whole

    • B. 

      Don’t label anything as “all natural”

    • C. 

      Is there anything really all natural anymore?

    • D. 

      Get a “Natural” certification

  • 10. 
    What does HACCP stands for?
    • A. 

      Health and Clinical Certification Program

    • B. 

      Hazard Analysis and Critical Control Points

    • C. 

      Hazard Analysis and Control Certification Program

    • D. 

      Health Analysis and Critical Control Points