Prepare for HACCP certification with these food safety practice questions and answers. This guide covers hazard analysis, critical control points, monitoring procedures, and corrective actions.
Q: the number one cause of fires in foodservice operation is
Answer: grease
Q: which of the following statements about HACCP programs is false?
Answer: A HACCP system should only be implemented by public health officials who have been certified by the FDA to conduct such programs
Q: Food safety is
Answer: preventing unintentional food contamination
Q: which federal agency is responsible for updating the food code
Answer: FDA
Q: a gap between what an employee needs to know to perform their job and what they actually know is a
Answer: training need
Q: a person shows up at a restaurant claiming to be a health inspector. what should the manager do?
Answer: ask to see ID
Q: new staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temp and
Answer: preventing cross contamination
Q: which agency enforces safety in a meat processing plant
Answer: US department of Ag/FSIS
Q: which agency enforces safety in vegetable processing plant
Answer: FDA
Q: which of the following statements is false
Answer: there must be at least 2 critical control points in the flow of food to implement a HACCP program
Q: which of the following agencies enforce food safety in a restaurant
Answer: state or local health department
Q: which of the following is true regarding food safety training
Answer: training records should be used to document training
Q: the food surveillance system that regularly monitors food safety through 10 sites is
Answer: FoodNet
Q: which of the statements below is true about using technology to train employees
Answer: all
Q: bioterrorism is defined as a malicious attempt to disrupt or destroy the ag industry and or food supply system
Answer: False
Q: by federal law every facility that serves the public must have someone on staff trained in CPR
Answer: false
Q: federal agency that supports investigation and prepares summary stats of fbi outbreaks is
Answer: CDC
Q: which of the following is an example of a critical control point
Answer: roasted chicken is heated in an oven until thickest part is 165 for 15 sec
Q: 7 principles to HACCP. doesn’t matter which order these are followed provided they are all covered in the production of food
Answer: False
Q: according to the reading assignment, CORE provides three pronged approach…
Answer: traceback
Q: which operation would be most likely to be subject to a food safety inspection by a federal agency
Answer: cruise ship traveling down river
Q: according to reading on food defense, the mass killings at a xmas party in cali…
Answer: one of the terrorists had been a food inspector so had access to food in all operations
Q: Foods in group 2 are generally considered to pass thru FDZ ______ times
Answer: 1
Q: ultimate goal of a crisis response is
Answer: public health
Q: food regulations developed by state agencies are
Answer: minimum standards to ensure food safety
Q: according to the book, to prevent deliberate contamination of food, manager should know…
Answer: who to contact about suspicious activity
Q: food surveillance system using DNA finger printing to identify microorganisms…
Answer: PulseNet
Q: viruses are not as likely to be identified as the cause of a fbi bc
Answer: lab methods for confirming viruses are less available than those for bacteria
Q: type of fire extinguisher not recommended for food service is
Answer: type A
Q: purpose of a food safety management system is to
Answer: identify and control possible hazards and risks throughout the flow of food
Q: violations notes on the health inspection report should be
Answer: all
Q: which of the following is most effective for demonstrating a new task
Answer: tell/show/practice
Q: restaurant health inspectors are employees of the
Answer: state or local health department
Q: supplemental video about HACCP on bbl referred to rules….
Answer: ark rules and regulations for food establishments
Q: CORE was establishes as part of….
Answer: FDA food safety modernization act
Q: accident prevention programs include all of the following except
Answer: assuring there is adequate hot water in the facility
Q: which of the following statements about food defense programs is true
Answer: for a food defense program to be effective, the front line employees must be informed and trained to participate in food defense
Q: hazard analysis
Answer: the HACCP team determined that bacteria post a risk to the product
Q: verification
Answer: management evaluates the HACCP system quarterly to see if its working
Q: corrective action
Answer: if product doesn’t reach desired final temp in the predetermined cooking time it is cooked longer
Q: record keeping
Answer: time temp logs kept for 3 months and receiving invoices for 60 days
Q: monitoring procedure
Answer: cook checks temp of each piece of meat w calibrated thermometer