Quiz 3 frequently missed Q's

Question 1

Which of the following is NOT a GMP requirement for food contact surfaces?

Answer 1

Pathogen cross-contamination must be verified with color-changing temperature-sensitive dyes»made up nonsensical answer

Question 2

‘Potable’ water required in food processing plants is defined as water that contains no chemicals or drug residues of any type, as verified through annual water testing results from a certified water testing lab.

Answer 2

False because potable water only requires that coliforms are not present according to EPA’s national primary drinking standards.

Question 3

All food processing Raw Materials and Ingredients must be inspected for suitability before use, must be free of extraneous materials, free of any pathogenic organisms, and are required by the FDA to have color-coded picture-labels to indicate the presence of any allergens.

Answer 3

= False, because how you indicate allergens is up to you, is not dictated down to that level of specificity by the FDA.

Question 4

Equipment concerns that are specifically covered in the cGMP regulations include which of the following?

Answer 4

=no exposed copper piping in production area because toxic material is produced when copper corrodes. Instead pewter is preferred as the material to make up equipment because it is more durable and less toxic than plastic.

Question 5

current Good Manufacturing Practices listed in 21 CFR 117 subpart B are legal requirements for any facility that manufactures, packs or holds food for sale to the public, regardless of whether that food will have a USDA Meat & Poultry HACCP Plan, an FDA Seafood HACCP Plan, an FDA Juice HACCP Plan, or an FDA Food Safety Plan with risk-based Preventive Controls or even if the company is so small that it falls outside of federal inspections and is under the jurisdiction of the local health department

Answer 5

True because all food manufacturers are required to follow GMP manufacturing practices regardless of what agency regulates them and how small they maybe. HACCP plans and Food saftey plans may not be required depending upon characteristics of the facility.