Title: Final Exam
Course: RSC_FST1200_CANVASCOURSE > Section: Week 16

Q: Spoilage microorganisms do not represent a health hazard.
- True
- False
A: True

Q: Extraneous matter categorized as filth that does not actually injure a consumer is not characterized as adulteration and therefore will not cause the regulatory agencies to initiate action.
- True
- False
A: False

Q: Critical limits may be quantitative or:
- numerical
- qualitative
- singular
- measured
A: qualitative

Q: A description of the products or processes covered by a HACCP plan must include _____________.
- the cost for production of the food
- the employees involved in the production process
- the raw materials and ingredients used
- exact proportions of the recipe used in the production process
A: the raw materials and ingredients used

Q: Monitoring must be:
- documented
- continuous
- automated
- a team activity
A: documented

Q: Which of the following is an example of a prerequisite program?
- good manufacturing programs
- Design of experiments
- Statistical process control
- regulatory requirements
A: good manufacturing programs

Q: Physical hazards usually create problems for only an individual consumer or relatively few consumers. Therefore, thorough consideration does not have to be given to potential physical hazards and their controls when developing a HACCP plan.
- True
- False
A: False

Q: Validation involves obtaining evidence that the HACCP plan will be:
- used by all necessary facility staff
- legally defensible if the company is sued
- approved by the regulatory agencies
- effective at controlling significant hazards
A: effective at controlling significant hazards

Q: A food will not typically support microbiological growth if its pH is _______ .
- below 4.6
- below 7.2
- above 4.6
- above 7.2
A: below 4.6

Q: Cleaning and sanitizing are essentially the same action and the words may be used interchangeably.
- True
- False
A: False

Q: The Sanitation Performance Standards for meat and poultry products address five different areas. Within each of these provisions, performance criteria are set for various conditions and practices. Instead of dictating the __________ of how establishments should achieve sanitation results, the performance standards define the sanitation outcomes expected by the regulations, allowing flexibility and innovation.
- results
- prerequisite programs
- procedures and methods
- cGMP's
A: procedures and methods

Q: Establishing the scope that the HACCP plan involves:
- developing all of the forms needed for the plan
- identifying the products or processes to be covered by the plan
- identifying the staff that will be impacted by the plan
- estabishing a budget and estimated cost for the plan
A: identifying the products or processes to be covered by the plan

Q: For HACCP purposes, personal hygiene is defined as _____________________.
- habits such as washing your hands and brushing and flossing your teeth
- an individual's general state of health, hygienic practices, and habits and the personal cleanliness of person and clothing
- conditions or practices conducive to maintaining health and preventing disease
- health practices performed by an individual that are covered under the HIPAA privacy rule
A: an individual's general state of health, hygienic practices, and habits and the personal cleanliness of person and clothing

Q: A strict policy that food containers can be used for _____________, should be enforced.
- chemical storage if they are relabeled
- storage bins for repair parts if they are plainly marked
- food only.
- ashtrays if they are outside the production area
A: food only.

Q: In a HACCP system, belt speed, temperature, x-rays, and pH control are examples of:
- critical control points
- regulated process steps
- corrective actions
- prerequisite programs
A: critical control points

Q: Chemical rinses, hot water and steam treatments of animal carcasses and chlorine washes of fruit and vegetables can be used to inactivate microorganisms.
- True
- False
A: False

Q: The ability of a microorganism to grow ___________ is important knowledge for frozen vegetable manufacturers.
- enterotoxigenic strains
- at refrigeration temperatures
- enterohemmorrhagic strains
- as obligate intracellular parasites
A: at refrigeration temperatures

Q: The description of the products or processes covered by the HACCP plan must include:
- the raw materials and ingredients used
- the cost of production of the food
- the employees involved in the production process
- a flow diagram outlining the food prodution process
A: the raw materials and ingredients used

Q: Some foodborne disease causing organisms have a very low ____________, and their presence alone constitutes a hazard. Other pathogens must grow to high enough numbers to cause infection or produce toxin.
- infectious dose
- pH susceptibility
- threshold of viablility
- tolerance for water
A: infectious dose

Q: For pathogens to grow in food, the food must have the proper nutrients, available water, a favorable pH, the right amount of oxygen, free from preservatives, at the right temperature and ______________.
- set in the sun for optimum conditions.
- given time to grow to levels that will result in illness.
- put in the dark for optimum conditions
- an absence of competing microbes.
A: given time to grow to levels that will result in illness.

Q: It is vital that the plan is developed by a team that includes:
- people familiar with all aspects of the food production process
- a person with microbiological expertise
- both a and b
- representatives of state or local regulatory agencies
A: people familiar with all aspects of the food production process

Q: Indicator organisms do not represent a direct health hazard when present in a food.
- True
- False
A: True

Q: The temperature requirement to kill pathogens is the same for all. It is the time requirement that varies.
- True
- False
A: False

Q: Adulteration is a legal term meaning that a food product fails to meet federal or state standards. The laws vary slightly depending upon the food that is involved and the state and federal agencies that are involved. There are some foods that have unavoidable poisonous or deleterious substances that cannot be removed or avoided by current good manufacturing practices. Aflatoxin in corn, arsenic in rice, and mercury in fish to name a few. The FDA has established _______________ for the unavoidable substances.
- a no tolerance ruling
- recalls
- tolerance or action levels
- public warnings
A: tolerance or action levels

Q: Which of the following is NOT a type of hazard to be addressed by the HACCP plan?
- physical hazard
- biological hazard
- environmental hazard
- chemical hazard
A: environmental hazard

Q: Chemicals that pose a public health hazard can find their way into foods by any of three general routes. Pick out the three ways from the list below.
- They could occur naturally in one or more ingredients
- They could occur unnaturally in one or more ingredients
- They could be added intentionally during growing or processing
- They could be added unintentionally at any point during growing or processing.
A: They could occur naturally in one or more ingredients; They could be added intentionally during growing or processing; They could be added unintentionally at any point during growing or processing.

Q: Allergens are _________ that trigger a specific type of immune response by the human body.
- chemicals (proteins)
- bacteria
- viruses
- copper shavings
A: chemicals (proteins)

Q: Since avoiding products containing allergens is the only way of preventing an allergic reaction, sensitive consumers must be informed of intentional incorporation of potential allergens by _____________.
- Carefully and thoroughly cleaning all equipment and establishment areas after the production of allergen-containing products
- scheduling production to ensure that non-allergen-containing products are produced before products containing allergens
- ingredient labeling
- Establishing traffic patterns to ensure that allergen containing materials are not moved through areas wahere non-allergen containing materials are handled
A: ingredient labeling

Q: The best way to ensure that the flow diagram created is accurate is to:
- have it reviewed by the local health authorities
- present it to senior management for review
- include it in the documentation of the HACCP plan
- walk through the operation comparing the diagram to the actual process
A: walk through the operation comparing the diagram to the actual process

Q: All significant hazards identified in the HACCP plan must have at least:
- three critical control points
- one critical control point
- one biological hazard
- three process steps
A: one critical control point

Q: The best way to control pesticides in produce bought for vegetable soup prior to receipt is to _____________ .
- Develop specifications for ingredients that refer to the pesticide regulations
- buy only organic vegetables
- require a letter of guarantee from the supplier stating that their produce complies with all state and federal pesticide regulations
- require specifications, a letter of guarantee and a COA with pesticide testing results from suppliers and vendors
A: require specifications, a letter of guarantee and a COA with pesticide testing results from suppliers and vendors

Q: Physical hazards usually create problems only for an individual consumer or relatively few consumers.
- True
- False
A: True

Q: Periodically auditing the HACCP plan to ensure that it is being followed as written in the facility is called a:
- validation activity
- verification activity
- corrective action activity
- monitoring activity
A: verification activity

Q: Potential physical hazards may arise from sources such as:
-contaminated raw materials
-poorly written sanitizer specifications
-poorly designed or poorly maintained facilities and equipment
-faulty procedures during production
-improper employee practices
- True
- False
A: False

Q: Extraneous matter categorized as filth (insect parts, sand, hairs, etc) may not be considered a actual physical hazard.
- True
- False
A: True

Q: Every critical control point must have a corresponding:
- regulation
- scientific research report
- critical limit
- sanitation SOP
A: critical limit

Q: Prerequisite programs are intended to keep low-risk potential hazards from being likely to occur or becoming serious enough to adversely impact the safety of foods produced. The facility should be designed so that product flows in one direction only. The hazard that this design protects against is _____________.
- shipping the wrong product
- pest infestation
- cross contamination
- temperature abuse
A: cross contamination

Q: All food production workers should be required to ______________________.
- have college degrees
- have appropriate training in the principles of food hygiene and protection
- speak english
- wear uniforms
A: have appropriate training in the principles of food hygiene and protection

Q: A special processing procedure that is only conducted once during the week:
- should not be included on the flow diagram
- should be included on the flow diagram is if it happens all the time
- should be included as an optional stop in the flow diagram
- should be on a separate flow diagram
A: should be included as an optional stop in the flow diagram

Q: Confirming the effectiveness of a sanitation program would probably need a __________________.
- pest control porgram
- personnel hygiene program
- chemical control porgram
- microbial environmental monitoring program
A: microbial environmental monitoring program

Q: The proof of the control of processes and conditions is demonstrated through effective monitoring, verification, and corrective action procedures that are supported by ________________.
- diligent record-keeping
- trained personnel
- standard operating procedures
- research
A: diligent record-keeping

Q: When writing a sanitary standard operating procedure it is good to include the ___________ of the individual performing the procedure.
- name
- name of the superintendant
- pay grade
- title or job descriptor
A: title or job descriptor

Q: Corrective actions must be followed whenever:
- the HACCP plan is revised
- a critical limit is violated
- health officials inspect the facility
- the HACCP plan is validated
A: a critical limit is violated

Q: Control Strategies that do not rely solely on testing may be more effective and preferable for certain foods because ___________ .
- detecting low levels of contamination requires testing a higher percentage of a product than is economically feasible.
- the testing is expensive, difficult, and not always reliable.
- obtaining samples for testing is difficult.
- the test takes so long that it is not economically feasible to expect the company to wait to ship the product until the results come back.
A: detecting low levels of contamination requires testing a higher percentage of a product than is economically feasible.

Q: The hazard analysis is based in part on the level of control provided by ________________.
- the process layout
- the upper management
- the prerequisite programs
- the operation's capabilities
A: the prerequisite programs

Q: A HACCP plan should address:
- Every hazard that can be identified
- Hazards identified by regulatroy agencies
- All hazards deemed significant
- All hazards that can be controlled
A: All hazards deemed significant

Q: A detailed formula for the product must be assembled. It must include a list of every chemical and ingredient that may find its way into the product, whether or not the items are listed on the label. Pick from the list below, an item that might not be considered an ingredient, and yet could possibly be in the product.
- processing aid
- sanitizer
- pesticide
- all of these
A: all of these

Q: When a company asks the question, "Is the product intended for use by immunocompromised individuals?", what hazard are they trying to control?
- choking
- microbiological
- physical
- chemical
A: microbiological

Q: Cleaning, sanitizing, and cross-contact are processing steps and procedures that if performed improperly could result in _____________ contamination.
- physical
- microbiological
- illegal
- chemical
A: chemical

Q: Two important considerations in assessing hazards are likelihood of occurrence and:
- Severity
- Regulation
- Control
- Origin
A: Severity

Q: Non-conforming product must be:
- segregated from other product
- destroyed
- reworked for a different use
- labeled before it is shipped or served
A: segregated from other product

Q: Which of the following statements is NOT true:
- monitoring must be within the boundaries of the critical limit
- monitoring must be a preplanned activity
- Monitoring must produce only quantitative data
- monitoring must take place at every CCP
A: Monitoring must produce only quantitative data

Q: A HACCP plan can:
- cover a product specific plan
- cover a similar product plan
- cover all the process plan
- all of these
A: all of these