FNW-07.4 (HACCP) Quiz

What is the primary focus of the HACCP system?

• Marketing food products

• Increasing food production

• Inspecting food products

• Preventing, eliminating, and reducing hazards

Who is responsible for developing and maintaining a HACCP system?

• The government

• An outside company

• The processor / operator

• The consumers

What are prerequisite programs in a HACCP system?

• Programs that market food products

• Programs that increase food production

• Programs that provide basic conditions for safe food production

• Programs that inspect food products

What does a HACCP plan outline?

• The cost of producing a food product

• The nutritional value of a food product

• The hazards associated with a product and how they are controlled

• The marketing strategy for a food product

What is HACCP certification?

• A government inspection report

• A marketing tool for food products

• Formal recognition that a facility complies with specified HACCP requirements

• A nutritional label for food products

What is the Global Food Safety Initiative (GFSI)?

• A nutritional guideline for food products to be used all over the world

• A program where one government inspects the food processors in another country

• An international marketing campaign for food products

• An initiative to equalize food safety standards all over the world

What is a benefit of implementing a HACCP system?

• Increased food production

• Higher marketing costs

• More government inspections

• Increased food safety

What are recurring costs in a HACCP system?

• Costs for maintenance activities like training and record keeping

• Costs for increasing food production

• Costs for marketing food products

• Costs for government inspections

What is a critical control point in a HACCP plan?

• A step where control can be applied to prevent or eliminate a food safety hazard

• A marketing strategy for food products

• A government inspection point

• A nutritional analysis point

What is the role of monitoring procedures in a HACCP plan?

• To increase food production

• To ensure that critical limits are being met

• To market food products

• To conduct government inspections