Title: Chapters 1, 2 & 3 Quiz
Course: RSC_FST1200_CANVASCOURSE

Q: Control Strategies that do not rely solely on testing may be more effective and preferable for certain foods because ___________ .

Q: Name four prerequisite programs listed in the manual.

Q: Contamination of cooked RTE foods with pathogens is largely a consequence of bacterial _______ from processing equipment and niches rather than survival of the organism from raw materials.
A: transfer / sloughing / relocation / displacement / biofilms

Q: Consumer complaints should be reviewed carefully because ___________________ .
- customers have lawyers
- it may be possible to identify problem areas from the types of complaints received
- the customer is always right
- complaints are time capsules of past problems
A: it may be possible to identify problem areas from the types of complaints received

Q: Routine SOP verification has four parts. What are they?

Q: A good ____________ program will minimize many potential biological, chemical, and physical hazards in a food operation that would otherwise need to be addressed in the HACCP plan.
A: sanitation / SSOP / prerequisite / cGMP

Q: What is the most overlooked aspect of sanitation programs?

Q: What is pre-operational sanitation?

Q: The SSOPs must identify the position of the employee(s) responsible for the implementing and maintaining the SSOP, as well as the employee(s) responsible for monitoring and evaluating the effectiveness of the SSOP and for taking corrective actions as needed.
- True
- False
A: True

Q: Name at least five requirements that written SSOPs should include.

Q: If Salmonella was present in a batch of product at the rate of one out of every 1000 units of product, a sampling plan that analyzed 60 units from the batch would have a _________ 94% probability of approving the batch and missing the Salmonella-contaminated product.
- less than
- greater than
A: greater than

Q: The HACCP system is a management system focused on ________________ of problems in order to assure the production of food products that are safe to consume.
A: prevention / control

Q: The most basic concept underlying HACCP is that of prevention rather than ____________ and reaction.
A: inspection / checkup

Q: A HACCP program deals with the ___________ of factors affecting the ingredients, product, process, storage, and shipment.
A: control / management

Q: SSOPs need to be detailed enough that the procedure is clear, teachable, and verifiable, but not so detailed that a change in the brand of sanitizer would require the amendment of the SSOP.
- True
- False
A: True

Q: By definition, the HACCP concept covers all types of potential food safety hazards whether they are naturally occurring in the food, contributed by the environment, or generated by a _______ in the manufacturing process or handling.
A: mistake / miscalculation / ommission

Q: Preventive controls include steps that a food facility would take to prevent or significantly ____________ the likelihood of problems occurring.
A: minimize / reduce

Q: By gathering knowledge and experience concerning a food product/process, it is possible to ____________ what might go wrong, how it would occur, and where it would occur in the process.
- predict
- anticipate
- envision
A: predict

Q: If the _____________ is out of control, there is an increased probability that a food safety problem could occur.
A: process / operation / procedure