Exam 1 - Managing Food Quality

Question 1

Define HACCP.

Answer 1

Hazard Analysis and Critical Control Points

Question 2

Define HARPC.

Answer 2

Hazard Analysis and Risk-based Preventative Controls

Question 3

What are the four basic ways government is involved in food quality management?

Answer 3

The four basic ways government is involved in food quality management are:

• Law
• Regulation
• Standards
• Action levels

Question 4

T or F. Standards are set to prevent the movement of adulterated or misbranded food in interstate commerce.

Answer 4

True. Standards are set to prevent the movement of adulterated or misbranded food in interstate commerce.

Question 5

Action levels are set by the FDA to control what?

Answer 5

Action levels are set by the FDA to control levels of contaminants in human food and animal feed.

Question 6

T or F. If no action level exists for a particular contaminant, the FDA cannot take legal action against the product at the minimal detectable level of the contaminant.

Answer 6

FALSE. If no action level exists for a particular contaminant, the FDA MAY STILL take legal action against the product at the minimal detectable level of the contaminant.

Question 7

Quality control is a _____ of means to economically produce goods or services which satisfy customer needs.

Answer 7

Quality control is a SYSTEM of means to economically produce goods or services which satisfy customer needs.

Question 8

Mark which answer(s) accurately complete the following statement: Quality control systems _____.
A) Protect the consumer from unreasonable health risks
B) Protect the brand from enduring regulatory intervention
C) Protect the product from undue variation

Answer 8

All the answers are correct. Quality control systems:

• Protect the consumer from unreasonable health risks
• Protect the brand from enduring regulatory intervention
• Protect the product from undue variation

Question 9

What are the seven steps of HACCP?

Answer 9

CID.ET.DV

1) Conduct a hazard analysis
2) ID the CCPs
3) Determine critical limits
4) Establish monitoring procedures
5) Take corrective actions
6) Document the HACCP system
7) Verify the HACCP system

Question 10

What are the definitions of Hazard, Risk, and Severity?

Answer 10

• Hazard - ability to cause injury or illness
• Risk - likelihood
• Severity - consequences

Question 11

What are the goals of HACCP?

Answer 11

The goals of HACCP are:

• Destroy, eliminate or reduce the hazard
• Prevent (re)contamination
• Inhibit growth or toxin production

Question 12

What steps are involved in conducting a hazard analysis?

Answer 12

1) Assemble the team
2) Describe the food and its distribution
3) ID intended use and consumers of the products
4) Develop flow diagrams
5) Verify flow diagrams
6) ID potential hazards and preventative measures associated with each step

Question 13

What are the characteristics of an ideal CCP?

Answer 13

• Criteria supported by research and the technical literature
• Criteria are specific, quantifiable, and provide a yes/no response
• Technology is available and cost-efficient
• Monitoring is continuous and automatic
• A favorable history of control
• Potential hazard is prevented or eliminated

Question 14

How do product and process flow diagrams differ?

Answer 14

• Product flow diagram – traces the physical movement of the product through the system.
• Process flow diagram – sequence of process steps.

Question 15

What is hazard analysis?

Answer 15

Hazard analysis is the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.

Question 16

What are the two stages of hazard analysis?

Answer 16

The two stages of hazard analysis are :

• Hazard ID (list)
• Hazard evaluation (severity and likelihood)

Question 17

When reviewing potential hazards for hazard analysis, what are some major things to review?

Answer 17

• Raw materials and/or ingredients used in product.
• Activities conducted at/around each process step.
• Equipment used to make product.
• Method of storage and distribution.
• Intended use and consumers of product.

Question 18

What are the three steps of hazard evaluation?

Answer 18

The three steps of hazard evaluation are:

1) Assess severity
2) Determine likelihood of occurrence
3) Determine if hazard needs to be addressed in HACCP plan

Question 19

HACCP is modeled off of FMEA. What does FMEA stand for?

Answer 19

FMEA = Failure Mode Effects Analysis

Question 20

Which of the following statements are true?
A) Each identified hazard should have at least one CCP.
B) More than one control measure may be needed to address a hazard.
C) More than one hazard may be controlled with a control measure.

Answer 20

All of these statements are true.

Question 21

T or F. CCPs are required for biological hazards that are controlled under canning regulations or in producing shelf stable juice.

Answer 21

FALSE. CCPs ARE NOT required for biological hazards that are controlled under canning regulations or in producing shelf stable juice.

Question 22

A critical limit is a parameter established to signify whether a CCP is ______.

Answer 22

A critical limit is a parameter established to signify whether a CCP is _“in”or“out”of_control.

Question 23

Why would pathogen detection be a bad critical limit?

Answer 23

Pathogen detection would be a bade critical limit because it requires costly and time-consuming testing and a specialized laboratory.

Question 24

Monitoring is used to conduct a sequence of ______ or ______ to assess whether a CCP is under control and to produce an ________ for future use in verification.

Answer 24

Monitoring is used to conduct a sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.

Question 25

Corrective actions should do what three things?

Answer 25

Corrective actions should:
A) Determine and correct the cause of non-compliance;
B) Determine disposition of non-compliant product;
C) Record the corrective actions that have been taken.