Test: QA/QC (HACCP) Training

First Name:

1. The HACCP system is used to:

(There is more than one correct answer)

6 points

Encasillados:

a. prevent contamination hazards

b. reduce contamination hazards

c. promote contamination hazards

d. eliminate contamination hazards

2. Before starting HACCP, which prerequisites should be in place?

(There is more than one correct answer)

4 points

Encasillados:

a. OSHA requirements

b. Sanitation Procedure

c. Good Hygienic Practices

d. Procedures for identifying (labeling) chemicals

3. Which contamination hazards must be prevented when using HACCP?

(There is more than one correct answer)

7 points

Encasillados:

a. physical contaminants

b. biological contaminants

c. airborne contaminants

d. chemical contaminants

4. What is the objective of HACCP system? *

2 points

a. to clean and sanitize the plant facility

b. to identify and prevent possible food contamination situations

c. answers a and b are correct

d. to identify the chemicals containers with a label

5. How many principles does HACCP contain? *

3 points

a. 20 principles

b. 1 principle

c. 12 principles

d. 7 principles

e. 8 principles

6. What are Critical Control Points? *

2 points

a. steps taken to prevent or control hazards identified in HACCP

b. monitoring procedures carried out in HACCP

c. procedures for recording HACCP monitoring results in log form

d. all of the above

7. What is the importance of Critical Limits? *

3 points

a. It is not relevant

b. cleanliness and sanitation

c. monitor critical control points within standards

d. to avoid cross-contamination

8. What is the reason for monitoring? *

2 points

a. To verify as cleaned and sanitized

b. For an appealing end product

c. Critical Limits are within the corresponding standards

d. all of the above

9. What is the reason for calibrating instruments? *

2 points

a. to ensure correct readings

b. instruments should not be calibrated

c. instruments do not get damaged

a. to ensure proper GMP

10. What is the importance of Corrective Actions? *

2 points

a. to ensure proper GMP

b. to identify all biological, physical, and chemical hazards

c. to ensure Critical Limits Control deviations are corrected

b. to identify a type of microorganism

11. Why is handwashing important? *

2 points

a. to keep hands looking clean

b. it is not important

c. to avoid product contamination

d. to identify all biological, physical, and chemical hazards

12. When should you wash your hands?

(There is more than one correct answer)

6 points

Encasillados:

a. before commencing a work shift

b. after break or lunch

c. after going to the restroom

d. none of the above

13. When should you wash your hands?

(There is more than one correct answer)

6 points

Encasillados:

a. after touching an object dropped/placed on the floor

b. after tearing a glove

c. after glove contamination

d. none of the above

14. What does the ATP test identify?

(There is more than one correct answer)

6 points

Encasillados:

a. organic matter

b. product (food)

c. microorganisms

d. none of the above

15. What is the Environmental Sample used for? *

2 points

a. to clean machinery

b. to identify a type of microorganism

c. to sanitize machinery

a. to determine the acidity of the water (base or acid)

16. Check the boxes that represent Critical Limits:

6 points

Encasillados:

a. documentation

b. metal detection

c. pH

d. ppm

17. From the pH readings below, what pH range is considered neutral? *

2 points

a. pH 1

b. pH has no range

c. pH 7

d. pH 14

18. Why is the ppm of a solution measured? *

2 points

a. to determine the acidity of the water (base or acid)

b. to determine if the cleaning of the machines was appropriate

c. to determine if the concentration of the solution is correct

b. to know if the product contains pathogens that could affect the health of consumers

19. Why are scales used? *

2 points

a. because it is part of the GMP

b. to know if the product contains pathogens that could affect the health of consumers

c. to know if the weight of the product inside the bag (finished product) is within the correct weight specifications

a. to determine the acidity of the water (base or acid)

20. What is cross-contamination? *

2 points

a. a law signed by former President Obama on January 4, 2011

b. harvesting a crop with several crews of workers

c. the process by which food comes into contact with substances generally harmful to the health of consumers

d. none of the above

21. Why should the product passing through a metal detector be monitored? *

2 points

a. to avoid damaging the metal detector

b. to know if the product contains metals

c. because it is part of the GMP

d. to determine the acidity of the water (base or acid)

22. Why should the product be visually inspected before processing? *

2 points

a. to know if it has any microorganisms

b. to know its flavor

c. to know the quality of the product

d. all the above

23. What is an example of physical contamination? *

2 points

a. microorganisms

b. sanitation chemical residue

c. metal

d. both b and c are correct

24. What is an example of chemical contamination? *

2 points

a. plastic

b. bacteria

c. sanitation chemical residue

d. Microorganismos

25. What is an example of biological contamination? *

2 points

a. wood

b. viruses

c. pesticides

c. metal

26. How long should you rub your hands together while washing them? *

2 points

a. 5 seconds

b. 10 seconds

c. 20 seconds

d. 30 seconds

27. What should you do if a glove tears apart, gets dirty or contaminated? *

2 points

a. nothing, continue working

b. wash your hands again, change gloves, and apply sanitizer to your gloves

c. take off your gloves and continue working without them

d. go home

28. What should NOT be done inside the production area?

6 points

Encasillados:

a. working with enthusiasm

b. eating

c. chewing gum.

d. using a cell phone

29. What is Pre-op or Pre-operational? *

3 points

a. calendar days used for the food expiration date

b. a government regulation

c. a guide on how to wash the hands

d. inspection performed before starting production activities

30. What are pathogens? *

4 points

a. calendar days used for the food expiration date

b. part of the monitoring equipment

c. a type of fruit

d. microorganisms that cause diseases in humans

31. What is the “Julian Date”? *

2 points

a. part of the monitoring equipment

b. the name of one of the principles of the HACCP system

c. a type of microorganism that causes diseases in humans

d. the calendar day used to represent the expiration date of food

32. The Preventive Controls for Human Food system, like the HACCP system, aims to prevent, reduce, and eliminate possible contamination of the product during production. *

2 points

True

False