Food Safety Management Systems
Quiz by Katie Smith
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12 questions
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- Q1Is managerial control more reactive or proactive?Proactive45s
- Q2What does HACCP stand for?Hazard Analysis Critical Control Point45s
- Q3What is not one of the FDA's public health interventions?Consumer advisoriesControlling hands as a vehicle of contaminationClassification of productsDemonstration of knowledge45s
- Q4What would be the critical control point for chicken?ReceivingStoringCookingPreparing45s
- Q5Which is not part of a food safety management system?Personal hygiene programMonetary allowance programSupplier selection and specification programPest-control program45s
- Q6The manager's responsibility to actively control risk factors for foodborne illnesses is called:Active managerial control45s
- Q7__________ is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.HACCP45s
- Q8What does SOP stand for?Standard operating procedures45s
- Q9What processing method carries a very high risk of causing a foodborne illness and therefore is required to have a HACCP plan in place?Reduced-oxygen packaging45s
- Q10Which of the following is not an important step in implementing active managerial control?TrainingTest-tastingCorrective actionRe-evaluation45s
- Q11How many HACCP principles are there?745s
- Q12What is not an important procedure for record keeping and documentation?Taking corrective actionValidating equipmentWorking with suppliersRecycling45s