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HACCP Team - Refresher

Total questions: 24

Worksheet time: 12mins

Name
Class
Date
1.
A Decision Tree is….
a)
a tool to help identify CCP's
b)
the only method to identify RCP's
c)
a legal requirement to use to control CCP's
d)
an accurate method to identify all control points
2.
Which ONE (1) of the following will most likely ensure that HACCP systems will produce safe food?
a)
hazards have been identified
b)
all critical limits have been achieved
c)
critical control point monitoring has been recorded
d)
ingredients have been purchased from an approved supplier
3.

Why is traceability important

(More than one (1) answer)

a)

Identifies all materials at all parts of the process

b)

Ensures that products can be recalled in case of an incident.

c)

Customers require traceability

d)

It isn't

4.
What is the definition of a Hazard?
a)
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect
b)
A Environmental, chemical or physical agent in, or condition of the site with the potential to cause an adverse financial effect
c)
An action or condition of the site with the potential to cause an adverse effect on my wages.
5.
What Two (2) are a Allergen Hazard
a)
Morton Bay Bugs
b)
Coconut Cream
c)
Bread Rolls
d)
Minced Beef
e)
Strawberries
6.
What Two (2) are a Biological Hazard
a)
Compressed Air
b)
Chlorine
c)
Listeria
d)
E.Coli
e)
Diesel
7.
What Two (2) are a Chemical Hazard
a)
Paint
b)
Chlorine
c)
Insects
d)
Grease
e)
Bin Scale
8.
What Two (2) are a Physical Hazard
a)
Gluten
b)
Paper
c)
Listeria
d)
Discolouration
e)
Insects
9.
What Two (2) are a Quality Hazard
a)
Gluten
b)
Blended
c)
Spoilage
d)
Discolouration
e)
Insects
10.
What Two (2) are a Radiological Hazard
a)
Landfills
b)
Uranium Mines
c)
Sewage pipes
d)
Water supply
e)
Toxic Waste
11.
What Two (2) are a Regulatory Hazard
a)
Open bags
b)
Wrong weight
c)
Wrong packaging material
d)
Wrong number on a pallet
e)
Wrong date codes
12.
Which of the following are not of the five preliminary steps required in establishing a HACCP System?
a)
Assemble HACCP Team
b)
Construct flow diagram
c)
Establish documentation and record keeping
d)
Describe the product
13.
The HACCP Plan is a document that describes the following:
a)
Cleaning and sanitation instruction
b)
Internal audit programme
c)
Process operating limits
d)
CCP critical limits, monitoring, corrective actions & verification
14.

Which of the following best describes critical limit(s) for an identified CCP?

a)

Critical Limit(s) must be measurable

b)

There can only be one critical limit for each CCP

c)

Critical limit(s) can be changed, depending on the volume of the product for the day

d)

It is criteria that separates acceptability from unacceptability in sensory tests.

15.

Select the factors that need to be recorded as part of the Product Description

(More than one (1) answer)

a)

Composition

b)

Treatment and Processing

c)

Chemical / Physical Structure (Aw, pH, acidity)

d)

Intrinsic control factors (salt / sugar)

e)

Packaging system (vacuum / modified atmosphere)

16.

Why is on-site verification of the Process Flow Diagram important?

(More than one (1) answer)

a)

To ensure that we know where we are going

b)

To ensure ALL steps in the process (inputs / time / temp / transfers) have been identified.

c)

Ensure that ALL hazards can be identified at each step and therefore assessed.

d)

We write up the process flow for auditors to follow during an audit

17.
HACCP Plan validation activities include the following:
a)
Management Review
b)
Reviewing of cleaning records
c)
Internal and external audit results
d)
Review of the process flow chart and critical limits
18.
CCP Records in a HACCP system should be retained, which following is the most likely retention preoid?
a)
3 months
b)
1 year
c)
Dependant on shelf life of the product and /or regulatory requirements
d)
Indefinitely
19.

The seven principles of the CODEX HACCP are listed. Select the correct order of principles as you would apply them to develop a HACCP Plan

a)

1,2,3,4,5,6,7

b)

2,1,3,4,5,7,6

c)

2,3,4,5,7,6,1

d)

4,1,2,3,5,7,6

20.

The process flow diagram must document every step of the process from the first step to the last in your control. It must cover inputs such as water, waste and compressed air and the potential use of rework.

a)

True

b)

False

21.

The last process step at which a significant hazard is removed or reduced to an acceptable level is called the CP-Control Point.

a)

True

b)

False

22.

CCPs - Critical Control Points are determined before the hazard is completed.

a)

True

b)

False

23.

Efficient and accurate record-keeping is not a requirement of a HACCP Food Safety Management System

a)

True

b)

False

24.

CCP monitoring and corrective action records are required to demonstrate that the HACCP plan is being maintained

a)

True

b)

False

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