Quiz 11

You are managing a bread production line and every fifteen minutes you pull samples off the line and evaluate the samples for moisture content. At 2:45pm, you pull five samples and the moisture contents of these five samples are: 35.5 35.8 36.2 36.1 36.4 What value for moisture content do you plot on your R-bar chart? A. 0.7 B. 0.3 C. 0.5 D. 0.9

.09

The following characteristics are part of the new philosophy of "quality assurance" in the food industry, EXCEPT: A. Design-in and continually improve quality B. Productivity and quality C. Control of product D. Company-wide activity

Control of product

Which of the following individuals was/were first to utilize a statistical approach to predict lot character based on sampling results: A. Walter Shewart B. W. Edwards Deming C. Frederick W. Taylor D. Dodge and Romig

Dodge and Romig

HACCP programs focus on the prevention of only microbiological food safety issues True False

False

The Federal Food Drug and Cosmetic Act states that a food is adulterated if it has been prepared, packed, or held under unsanitary conditions only if there are definite signs (e.g. visible mold, foreign matter, etc.) that it has become contaminated with filth. True False

False

Which of the following elements is the first step in a successful HACCP program: A. Establish limits for critical control points B. Verification of testing equipment C. Monitoring critical control points D. Identify potential hazards

Identify potential hazards

Which of the following elements is the first step in a successful HACCP program: A. Monitoring critical control points B. Establish limits for critical control points C. Verification of testing equipment D. Identify potential hazards

Identify potential hazards

What food manufacturing company was the only food company to contribute to the development of HACCP, originally created for the space program? A. ConAgra Foods B. Kellogg's C. Kraft Foods D. The Pillsbury Company

The Pillsbury Company

A quality assurance approach to product quality results in simultaneous productivity (profit) and quality improvements, designed-in and continual quality improvements, defect prevention, and a focus on customer needs. True False

True

Statistical Process Control (SPC) is used to detect and eliminate the sources of variation in the process that cannot be attributed to the routine operation of the process. True False

True

Topics such as general provisions (including personnel), building and facilities, equipment, production and process controls, and defect action levels are all covered under the umbrella Good Manufacturing Practices that all companies in the food industry must abide by. True False

True

Work standards were established by determining how much product an individual in a repetitive job can produce in a given amount of time. True False

True

Which of the following is NOT one of the three industries that must adhere to specific GMPs in addition to the umbrella GMPs: A. meat and poultry B. bottled drinking water C. acidified foods D. thermally processed low-acid canned foods

meat and poultry

The 1938 Federal Food, Drug and Cosmetic Act is the legal basis for both the GMP regulations and HACCP regulations/guidelines, and it gives the FDA the authority and responsibility for ensuring that the US food supply is ________. A. safe and wholesome B. nutritious C. filled with variety D. inexpensive

safe and wholesome

Which of the following steps is the most important step in a successful HACCP program: A. Establish limits for critical control points B. Monitoring critical control points C. Verification of testing equipment D. None - all are equally important

None - all are equally important

Which of the following is an example of using the process control model for quality control? A. Peanuts are added to a chocolate candy bar during the manufacturing process. A consumer purchases one of the candy bars and after consuming the bar finds no peanuts and calls the manufacturer to complain. The manufacturer sends the consumer a free box of candy bars. B. The carbon dioxide (CO2) level of soda is evaluated after bottling. C. The water activity of bran flakes and raisins are evaluated after the raisin bran cereal is packaged but before it is shipped. D. The moisture content of the cooked corn used in tortilla chip production is checked prior to grinding the corn into masa (i.e. ground corn paste).

The moisture content of the cooked corn used in tortilla chip production is checked prior to grinding the corn into masa (i.e. ground corn paste).