HACCP Training

When, despite all efforts, contamination had been found in food that has already been distributed, HACCP __________ will be part of managing the recall process

Documentation

A foodborne disease outbreak is the occurrence or 20 or more cases of the same disease from a a food establishment, food handler or product

FALSE

All hazards must be controlled under the HACCP plan for it to be accepted

FALSE

Approximately 60% of incidents are serious enough to cause illness or injury (to mouth, teeth and occasionally internal organs or choking), sometimes requiring surgery to remove the foreign object in question

FALSE

CARVER stands for the six attributes that are used to evaluate targets for an attack: Critically: What impact would an attack have on the public health and the economy? Accessibility: How easily ca a terrorist access a target? Reciprocity: How well could a system recover from an attack? Vulnerability: How easily could an attack be the direct loss in production? Recognizability: How easily could a terrorist identify a target?

FALSE

Foods kept too long, at the right temperature for growth, are said to have been subject to thermometer-temperature abuse

FALSE

If your facilities water comes from a municipal supply, then you must perform independent tests to confirm tests conducted by the municipality

FALSE

In developing your hazard analysis, the first step is to decide what the hazards are

FALSE

Molds and yeasts are fungi which require very specialized environments to grow.

FALSE

One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness

FALSE

Parasites are organisms such as protozoa that live on, or in, another, host organism (such as animals or humans) in a manner that does NOT harm, or is of no advantage to the host

FALSE

Policies must be in place and enforced for overall personal cleanliness, hygienic, behavior and habits for all who enter food production areas. EXCLUDING management and visitors

FALSE

The "C-C-P" in HACCP stands for crisis control point

FALSE

The HACCP system is a common sense system to food production that simply relies on the philosophy of "of it isn't broken, don't fix it"

FALSE

The main purpose of the product description is to list all potential hazards that have been associated with the product in past episodes of foodborne illness

FALSE

The most common viral agents that cause foodborne disease are: Hepatitis A, norovirus, rotavirus and HIV

FALSE

The required supporting documents for your HACCP plan may be downloaded and copied from another production operation

FALSE

There are 2500 cases of Listeriosis from Listeria monocytogenes in the US each year; roughly 60% of these individuals die.

FALSE

There are four key sanitation conditions and practices which should be addressed in the sanitation standard operating procedures that are targeted under the current GMPs

FALSE

Vibrio parahaemolyticus and Vibrio vulnificus are bacteria of the cholera family that live in warm freshwater river and lakes

FALSE

Viruses are tiny packets of RNA (or sometimes DNA) surrounded by a protein or lipid coating. These tiny packets are known as verziones or virusito particles

FALSE

Viruses can reproduce by themselves and do not need to piggyback on a living host cell for reproduction

FALSE

When microorganisms exist in the proper conditions to allow them to grow they are known as non-vegetative

FALSE

A HACCP system focuses the prevention of hazards rather then finished product

TRUE

A foodborne disease is when a person (or animal) eats food containing harmful microorganisms, which then grow in the intestinal tract and cause illness

TRUE

Any product that will not see further processing or washing, for instance foods that the consumer buys as Ready to Eat (RTE) - like fresh produce - should be particularly protected from cross-contamination

TRUE

Chemicals are divided into two primary categories: restricted substances and unavoidable poisonous or deleterious substances

TRUE

Corrective actions are your common-sense response to possible food safety problems you identify in your operation.

TRUE

Disease from toxins produced in the body is known as toxin-mediated infection

TRUE

Food flow diagrams can be hand-drawn, so long as they depict the actual production process steps

TRUE

Food processed in a w well laid-out, regularly cleaned and maintained, sanitary facility is less at risk of contamination

TRUE

For a HACCP program to be compliant, at the minimum, all deviations must be recorded

TRUE

Given the difficulty in eliminating allergen residues from production (and the potential risks to consumers, if they are present), it is becoming more frequent that a separate allergen sensitization program is developed as a HACCP prerequisite

TRUE

Gloves, AND proper hand washing protocols, are key to safe handling of fresh and fresh cut produce, NOT gloves INSTEAD of proper hand washing protocols

TRUE

Ideally the HACCP team is made up of more than one person (3-5 members) who are very familiar with operations, the product, sanitation.

TRUE

If a later step in a process would control a specific hazard, then the earlier step would not be a CCP

TRUE

In order to be compliant with HACCP, you must record any corrective actions taken.

TRUE

Incoming food materials, materials being processed, and finished products that require refrigeration or freezing will be held, processed and transported at the appropriate, verifiable temperatures and levels of humidity. Temperatures do not have to be regularly monitored and recorded

TRUE

Indirect cross-contamination is the use of contaminated equipment, surfaces, etc. to process foods

TRUE

Many feed formulation are grain based and have the potential for agricultural chemical residues

TRUE

Operational SSOPs covers cleaning, sanitizing, and disinfection of food contact surfaces, each piece of equipment, tools, and utensils, noting proper concentrations, water temperatures and contact times for application of cleaning and sanitizing chemicals during regular shifts

TRUE

Physical hazards are foreign objects found in food, dangerous due to their ability to cause choking, internal injury or broken teeth, and in some cases, psychological trauma

TRUE

Some species of fungi are beneficial to humans, being used in the food industry for fermentation or leavening, or in medicine (like penicillin)

TRUE

The building exterior should be of sound construction, in good repair, designed to be adequately cleaned and sanitized and to prevent extraneous materials from entering

TRUE

The core concept of the prerequisite programs, including those used on the food production front-lines, is to limit the number of hazards to which food is exposed, even before the HACCP principles are put in place

TRUE

The first step in hazard analysis, is to write down what you produce, how it is produced, stored and distributed, and its intended use and finally who the consumer is. The hazards will be determined as you go through and look at each step of this document

TRUE

The incubation period of Listeria is from one to eight weeks. Ingestion of as few as 100-1000 CFU can result in infection, producing toxins that damage cells.

TRUE

The level of water activity (Wa) indicates the amount of water available for the organism to ingest, and to remove its waste products

TRUE

The plant schematic shows product flows and personnel flows throughout the processing area

TRUE

The team does not need to include a person who already has training in HACCP plan development to be a team leader

TRUE

The type of packaging and how it is used, should be a concern in hazard analysis.

TRUE

Very small amounts of residues, and even dust, containing food allergens can result in serious reactions, if consumed

TRUE

Viruses can be carried by people, animals, water, air, soil, sediments, in food or on surfaces

TRUE

When an employee arrives from home, or after using the toilet, the employee must be assumed to have pathogens on his or her fingertips and underneath fingernails from feces or vomit

TRUE

Workers can be carriers or 'vectors' of serious, even fatal, foodborne illnesses, sometime without their knowledge or obvious symptoms

TRUE

Yersinia enterocolitica bacteria can survive and grow at temperatures down to 32 deg F / 0 deg C and up to 140 def F / 60 deg C

TRUE

What does HACCP stand for?

The Hazard Analysis and Critical Control Point System

Hazard means any biological, chemical (including radiological), or physical agent that is reasonably likely to cause illness or injury in humans of animals in the absence of its control

True

A HACCP team leader job responsibilities are listed below. Pick the item that is not accurate in their job description a. Choosing all the HACCP the priorities in advance of team meeting b. Deciding on a manageable meeting schedule and timetable c. Tasks for other team members to be assigned d. The team decides the scope of the proposed HACCP plan

a

A _______ is a failure to meet a required critical limit resulting in a risk of a hazard at a critical control point a. defect b. default c. deviation d. denial

a

A __________ is a failure to control at a Critical Control Point (CPP) leading to an unacceptable risk of hazard a. critical defect b. deviation c. hazard d. critical limit

a

Employees with infected or open wounds, sores, burns, or skin infections should NOT a. Avoid all contact with management until symptoms become to severe b. remember to completely cover these with waterproof dressings c. make sure dressings are a color that can be easily identified in food, as well as with rubber gloves d. make sure the afflicted person should be excluded from food handling

a

Foil wrapped baked potatoes may be at risk of causing botulism. How can this risk be eliminated? a. Poke holes in the potato to allow air in b. Wash the potatoes thoroughly c. Maintain rapid cooling techniques and hot holding temperatures d. Do not serve these potatoes

a

For those that have mandatory HACCP Plans in place - this is required. For those that have optional HACCP plans in place this is recommended: a. Regularly scheduled audits b. food tastings c. new equipment d. new uniforms

a

For those that have mandatory HACCP plans in place - this is required. For those that have optional HACCP plans in place this is recommended: a. Regularly scheduled audits b. Food tastings c. New equipment d. New uniforms

a

The head of lettuce has not been properly cleaned. Which foodborne hazard is most likely to contaminate the lettuce? a. E.coli b. Vibrio c. Staphylococcus aurues d. Tapeworms

a

These bacteria cause a sudden onset of intestinal infection usually 6-72 hours after ingestion. It can be found in egg products, peanut butter, meat and poultry. It is _______ a. Listeria b. Campylobacter c. Salmonella d. Yersinia

a

What do the following have in common? Aflatoxin, Patulin, Scombroid biotoxin? a. They are all from Micro-Organisms that produce toxins b. They are types of viruses c. They are all from fish d. They are all poisonous industrial compounds

a

Which is true? a. A Critical Limit is a maximum and or minimum value for a hazard which must be controlled at a CCP to prevent or reduce to an acceptable level of food safety hazard b. A Critical Limit is a control point to prevent or reduce to an acceptable level a food safety hazard c. A Critical Limit is a hazard which must be controlled at a CCP d. A Critical Limit is a is the pathogen growth level where it becomes toxic to human

a

A process flow diagram is a. a minute by minute schedule of what each employee does when they report to work b. a simple flow chart showing each major step for each product from receiving to final shipping c. a document designed to help even out the production schedule to alleviate bottle-necks d. all of the above

b

Cryptosporidosis, Toxoplasmosis, and Taeniasis are all caused by ______ a. viruses b. parasites c. other

b

Staph is found on the skin of 50% of people. What is the most practical and effective way to prevent Staph bacteria from contaminating the food? a. Do not allow anyone with cuts or scratches to work in the kitchen b. Do not allow workers to handle foods with bare hands c. Reheat foods to 165 degrees d. Cook all foods thoroughly

b

The ______ is used as a framework for the seven HACCP principles and is considered a prerequisite for HACCP a. FDA Food Code b. Process flow chart c. Verification d. US government

b

This pathogen can live in high salt and multiplies even at near freezing temperatures. It is ___________ a. Clostridium perfringens b. Listeria c. Bacillus cereus d. Clostridium perfringens

b

To determine what is or is not a Critical Control Point, use ______ a. a digital thermometer b. a decision tree c. a pencil d. a sample of the product

b

What information items would not be relevant to your HACCP Plan when receiving a delivery? a. a log of previous load contents, such as animal or chemical products b. vehicle maintenance logs and supporting documents c. appropriate cleaning and sanitizing schedules between loads d. if drivers have been trained on personal hygiene practices

b

What item has not been shown to cause an allergic reactions: a. Peanuts b. Lettuce c. Pine nuts d. Dairy

b

What would not be a common physical hazard? a. Glass b. Mold c. Nails d. Construction Debris

b

Which element is not included in a HACCP Plan? a. Training logs and training materials b. Department budgets c. Description of product d. Product and contact information

b

Which element is not included in a HACCP Plan? a. Training logs and training materials b. Department budgets c. Description of the product d. Product supplier and contact information

b

Which item would not be included under biological contamination? a. Microbiological contamination b. pesticides c. prohibited mammalian protein d. decomposition in feed and feed ingredients

b

Which produce item has not been recently involved in outbreaks of Salmonella? a. avoados b. tomatoes c. sprouts d. cantaloupes

b

_______ are formed by certain bacteria, including Clostridium botulinum and Bacillus cereus if the environmental conditions are not optimal for growth. a. colonies b. spores c. viruses d. vegetative cells

b

A _______ is a quick reference guide that lists most of the important information with regard to the HACCP plan. a. A study guide b. Table of contents c. Summary guide d. Thesaurus

c

A facultative anaerobe is ___________. a. A micro-organism that grows best with plenty of oxygen b. A micro-organism that can't grow at all c. A micro-organism that can alter its chemistry to grow with or without oxygen d. A micro-organism that grows best with the absence of oxygen

c

Contamination from packages sources is called chemical _________ a. vibration b. rumination c. migration d. illumination

c

In the process of food production, there will be steps or points where a control can be placed to reduce, eliminate or control a potential risk or critical hazard. This is known as ________ a. a critical limit b. a concern c. a critical control point d. a hazard analysis

c

Personnel responsible for sanitization procedures must be trained in the principles and methods effective cleaning and sanitizing, EXCLUDING a. water treatment chemicals required b. monitoring of disinfectant levels c. amount of paper towels and hand soap used daily d. temperature

c

The purpose of Principle 1 - the hazard analysis, is _______ a. to schedule sanitation procedures appropriately b. to verify that critical limits are being met c. to identify significant hazards that are likely to occur

c

The team is multidisciplinary, with backgrounds as managers in a. Processing equipment methods used on the product b. How the product and personnel move through the operations c. How HACCP principles are applied, in general terms d. All of the above

c

These eggs have ben infected with S. enteritidis. What can be done to eliminate this hazard? a. Wash the eggs thoroughly before cooking b. Wash your hands thoroughly before handling the eggs c. Cook the eggs thoroughly d. Do not serve these eggs

c

What is not an example of an intrinsic factor of food that should be looked at in hazard analysis? a. pH of the food b. How much water is in the food c. The condition of the packaging or crate the food is stored in d. the density of the food

c

What is the Temperature Danger Zone, the temperatures where most pathogens can grow and flourish? a. 35 F to 141 F b. 35 F to 41 F c. 40 F to 140 F d. 135 F to 185 F

c

What is the acronym that is used to help workers focus on the conditions which favor the growth of most foodborne pathogens? a. FAT CAT b. TOM CAT c. FAT TOM d. TOM TOM

c

What would not be covered in sanitization standard operating procedures (SSOP) written documentation? a. operational SSOPs cover cleaning and sanitizing b. proper concentrations, water temperatures and contact times for application of cleaning c. operational SSOPs cover time off and vacation days d. subject all cleaned and sanitized items to thorough inspection

c

Which of the following would be an example of a monitoring procedure for a CPP? a. training class on proper hand washing b. supervisor sign-off on activities of the day c. recording temperature of the walk-in freezer at specified intervals d. written procedures for cleaning equipment used in food production

c

A _______ is a quick reference guide that lists most of the important information with regard to the HACCP plan a. a study guide b. table of contents c. summary guide d. thesaurus

d

A prerequisite program for equipment maintenance would include __________ a. A program to ensure utilization of all pieces of equipment on a daily basis to ensure adequate return on investment b. the prices of all the equipment c. the temperatures to cook food at d. a program of preventative maintenance and documentation of calibration procedures

d

Chemicals which should be considered in your plan might also include: a. Color additives b. Direct food additives c. Pesticide chemicals d. All of the above

d

Containers used for harvest, transportation, packing and storage of produce should be? a. should be dedicated for transporting produce b. made of materials suitable to be cleaned and sanitized c. not used to transport inedible materials or equipment, especially chemicals d. all of the above

d

Contamination is the unintended presence of potentially harmful substances - identify what areas might be considered hazards to food safety: a. Microorganisms b. Physical objects c. Radiation d. All of the above

d

Cooked sausage meat is observed being ground up with equipment that has an inappropriate build-up of food residue, a possible indication of pathogenic contamination. What information should be noted to record the issue? a. Describe the deviation b. Specify corrective actions taken c. Record lot number, lot size, hold tag number, laboratory testing results and disposition of the affective sausage d. All of the above

d

Employees should receive detailed technical training on a. in their assigned role in the production process b. in the hazards to be found in the process, their prevention, their correction c. how to keep appropriate records for GMP and HACCP-compliant operations d. all of the above

d

One key development under HARPC is its new requirements related to records and methods of documentation that have become mandatory for food manufacturing, processing, packing and storage facilities. Pick the statement that does not reflect current HARPC requirements. a. Demonstrating of effectiveness of a food facility's preventative controls and corrective actions b. Records and documents related to food hazards and process control systems be established and maintained for no less that 2 years to cover the following c. Testing results and other verification steps designed to ensure the preventive controls are effectively minimizing or preventing hazards. All instances where corrective actions became necessary d. Records can only be records if they are maintained with a good old pen and piece of paper

d

One of the terms that comes up frequently in the food packaging sector these days is 'migration'. The concern is that elements, particularly chemicals, can 'migrate' (or leach) into foods from packaging. Common sources are: a. packaging liners b. packaging containers c. packaging adhesives d. all of the above

d

Proper Personal Hygiene does NOT require your facility to have which of the following? a. hand wash stations and sanitizing footbaths b. toilet facilities must be separate from food production areas c. dedicated lunchrooms or areas, break areas, change rooms, storage areas for personal effects d. personal fitness area

d

The use of steam has application in various aspects of food processing such as a. For cooking (culinary stream) b. as an environmentally friendly surface sanitizer c. to disinfect animal carcasses d. all of the above

d

These are wild mushrooms. They are toxigenic. What measures must be taken to eliminate the risk of infection? a. Wash the mushrooms thoroughly before cooking b. Wash your hands thoroughly before handling the mushrooms c. cook the mushrooms thoroughly d. Do not serve these mushrooms

d

Toxins are not produced by: a. Harmful microorganisms b. Chemical contamination c. Naturally part of a plant or seafood d. Sand and crushed gravel

d

Viruses are highly resistant to? a. acidification b. irradiatior c. high sugar concentrations d. all of the above

d

What ITEMS should NOT be addressed in a written prerequisite program? a. Comply with any regulatory requirements b. describe any procedures used to control of eliminate particular hazards, corrective actions to be taken c. verification methods to show how the actions are effective d. describe the proper steps for product promotion and launch

d

Which of the following is not an important question to ask when looking at verification? a. What is changing in the world of food safety and are there new pathogens of concern? b. Who is responsible for looking at the out-of-control risks and working to alleviate or control the risk? c. What procedures are followed to add a new product or change the plan? d. All of the above are important

d

Which of the following is not considered one of the major errors in food production by the CDC? a. poor employee hygiene b. cross contamination c. contaminated raw foods d. using product past its expiration date

d

Which of the following is true about monitoring procedures? a. Monitoring should be done by someone who can be objective and understands the serious need to be accurate b. Monitoring frequency should be at a rate that would allow for any deviation to be caught and corrected, hopefully before becoming a food safety hazard c. Monitoring can be performed by visual observation or by a mechanical system d. all of the above

d

Which of the following, when added to a food, lowers the water activity and makes it less available for pathogenic growth? a. salt b. sugar c. freezing d. all of the above

d

Why is training important to your HACCP plan success? a. Reduces employee stress b. Reduces costly errors that might result in recalls or worse c. Employee safety d. All of the above

d