MODEL TEST No:1

1).Which of the following is a legal requirement for food safety management system?

a) Food business operators must have a food quality system

b) Safer food, better business must be used by all catering services
c) Food business operators must carry out monitoring at critical control points
d) Food business operators can rely on the environment health officer/ practitioner to
provide their food safety system

2) Terms of reference/scope usually includes:

a) prerequisite programmes and details ofprocess flow diagrams

b) the type of hazards covered and the startand end points of the study
c) monitoring actions and the prerequisiteprogrammes
d) intrinsic properties of the ingredients andcritical control points

3) A decision tree is:

a) An accurate method to identify all control points

b) A legal requirement to use to identify CCP’s
c) The only method to identify CCP’s
d) A tool to identify CCP’s

4) Which of the following best describes a controlmeasure?

A. Preventing or reducing hazards

B. Recording the temperatures of hot foods
C. Checking hazards do not get into food
D. Identifying problems before they occur

5) Verification is important because it:

A. helps to reduce the number of people required onthe HACCP team

B. has to be completed before a hazard analysis canbe conducted
C. reduces the number of audits that are carried out
D. helps to ensure the HACCP plan is effective andbeing followed
6) The main reason for having a food safetymanagement system is to:

a)prevent prosecutions
b) reduce training costs
c) provide safe food
d) prevent acc

7) Which of these would be a suitable control measure to prevent harmful levels of low
temperature pathogens building up during storage of cooked meat?

a) Checking the chiller temperature is below 5℃

b) Storing cooked meat in a separate chiller to raw products
c) Ensuring adequate stock rotation measures are in place.
d) Disposing off the meat if it starts to spoil

8) The main benefit to a food business of having an effective food safety management system is
that they will produce:
A safer food
B cheaper food
C better quality food
D fresher food

9) For a HACCP-based food safety management system

to be effective, it is most important that:
A) all staff serving food have a recognized level 3 HACCP qualification
B) HACCP records are maintained
C)food is always destroyed as a result of a corrective action
D)flow charts are produced monthly

10 ) Monitoring at a critical control point can:

A establish the HACCP terms of reference
B evaluate hazards that are significant for
food safety
C obtain scientific evidence that the HACCP
plan is effective
D provide assurance that the HACCP plan is
operating correctly
11) Which one of these would be an appropriate measure for controlling microbial growth
during the cooling process?

A.Regular cleaning of the cooking vessel

B.Cooling the product to 5℃ within two hours
C.Observation of handwashing prior to discharge of the product
D.Checking the temperature of the cooling unit

12) It is important to identify a HACCP team when developing a HACCP system because:
A it is a legal requirement for every business to have a HACCP team
B a team can bring a range of experience and expertise to analysing hazards
C a team can ensure complex risK assessments are conducted
D it can help reduce the amount of
monitoring required during production

13) Food safety legislation requires food business to implement food safety management system
based on HACCP principles. This means:

a) All food business must have a technical director on their HACCP team
b) All flow diagrams must start with the CCP first
c) All food business must identify and control hazards
d) All food business must review prerequisites based on HACCP principles
14) Verification is best described as the measures
taken:
A.when a HACCP critical limit is breached
B to determine compliance with the HACCP
plan
C to eliminate a food safety hazard
D that confirm that a step in the process is
under control
15)The scope of HACCP study should identify:

a) The start and end point of the study

b) Critical control points
c) Methods used to ensure the study is correct
d) Details of corrective action procedures
16) The purpose of hazard analysis is to:
A concentrate on microbial hazards
B clearly identify the appropriate checks at
each step of the process
C identify significant hazards and controls at
each step of the process
D ignore those hazards that have existing
controls
17 ) One benefit of implementing an effective HACCP system
is that it:
A. reduces the need for cleaning schedules
B. removes the need for auditing
C. only requires a few staff to be involved
D. meets customer requirements
18) Which of the following is most likely to result in a hazard?

a) Refrigerating food immediately after defrosting

b) Defrosting food in a microwave
c) Heat processing chicken for longer than necessary
d) Cooling processed chicken for long periods at room temperature
19) HACCP documentation must be:
A. stored electronically on a computer
B. destroyed after 6 months to maintain security
C. completed accurately by trained personnel
D. altered by supervisors if not completed on time
20) Critical (safe) limits must be:
A. set above legislative parameters
B. randomly checked
C. measurable
D. related to temperatures
21) To determine if a hazard is significant, the team usually uses a risk assessment approach, this
includes:
A developing critical limits for each hazard
identified
B verifying the suitability of monitoring
actions for hazards
C implementing hazard control training at
critical control points
D identifying the likelihood and severity of
the hazard
22) Which one of the following is not a part of prerequisite programmes?

a) A calibration program for thermometers

b) A process flow diagram
c) Integrated pest management system
d) A personal hygiene policy

23) During an audit you identify fruit flies near the fruit storage areas. The best prerequisite
to audit, to establish the cause would be:

a) Cleaning and stock control

b) Pest control and contamination risks
c) Personal hygiene and stock control
d) Cleaning and recording systems
24) Which one of the following are all monitoring activities?

a) Discarding food, auditing and observation of personal hygiene

b) Checking temperatures, measuring pH and observation of personal hygiene
c) Checking temperatures, discarding food and auditing
d) Checking date codes, measuring pH and rejecting supplies
25) Question 2 of the codex decision tree asks “ Is the step specifically designed to eliminate
the likely occurrence of a hazard or reduce it to an acceptable level?” If the answer to this
is “yes” then:

a) The step should be identified as a critical control point

b) The step should be dealt with as a prerequisite and will require monitoring
c) Question 3 of the decision tree should be asked to determine whether the step is a
CCP
d) The step is not critical and no control is required

26) Which one of the following is a control measure?

a) Storing food in a chiller

b) Identifying hazards
c) Checking the chiller temperature
d) Completing a cleaning schedule

27) One of the main principles of HACCP is to:

a) Define the terms of reference of a HACCP study

b) Establish corrective actions
c) Record the temperature of refrigerators three times a day
d) Verify that the flow diagram is accurate

28) What is a decision tree used for?

a) To determine the pH of a product

b) To identify hazards that may be present
c) To identify critical control points within a process
d) To identify critical limits

29) When preparing a description of the product, it is necessary to have knowledge of :

a) Ingredients
b) Likely accident rate
c) Shelf life
d) All of the above

30) Setting critical limit enables you to:

a) Separate acceptable from inacceptable

b) Ensure production targets are met
c) Keep the CCP to a minimum
d) Reduce the amount of training required
31) What should be included on monitoring documentation regarding corrective action?

a) Who was responsible for setting the critical limits?

b) How to verify the action taken is correct
c) What action to take if the critical limit is exceeded
d) None of the above

32) Which one of the following would be the most likely hazard at the process step of storage
of raw beef?

a) Physical contamination of glass in the chiller

b) Chemical contamination from cleaning chemicals
c) Microbial growth due to inadequate temperature
d) Microbial contamination due to inadequate temperature

33) Which one of the following would be the most likely hazard in the process step of
cooking?

a) Contamination of pathogens due to incorrect cleaning of vessels

b) Growth of pathogens due to incorrect cooking temperature
c) Survival of pathogens due to incorrect cooking temperature
d) Germination of spores to vegetative bacteria due to incorrect cooking temperature.

34) Which one of the following would be an appropriate method for monitoring at the
following critical control point?

Step: Cooking, hazard: survival of vegetative pathogens, Control measure: Adequate

cooking

a) Microbiological samples taken from each batch to determine if the pathogen has
survived
b) Checking the temperature gauze on the cook unit to establish the product has been
cooked.
c) Inspection of the colour of the meat to ensure it is cooked before dispelling
d) Decision to increase the temperature of the cook unit and to leave the product to cook
for a further 30 minutes.

35) Which one of the following is a control measure?

a) Monitoring the effectiveness of cleaning

b) Disposing off the food if it smells off
 c) Minimizing time at room temperature
d) Checking the temperature of food twice per day

36) Which one of the following would not be included in the prerequisite programmes?

a) Integrated pest management

b) Effective cleaning and disinfection
c) Microbiological monitoring
d) Approved reputable suppliers

37) Terms of reference include:

a) Type of hazard and the scope

b) Prerequisite programmes and process flow diagram
c) Scope and the prerequisite programmes
d) Scope and HACCP team members

38) The critical control point should be decided by:

a. The HACCP team

b. The HACCP team leader
c. An external HACCP auditor
d. A regular customer

39) Which of the following is not a prerequisite programme

a. Critical control point decisions

b. Food safety training procedure
c. Approved reputable suppliers
d. Planned preventive maintenance

40) After executing corrective action which of the following should always take place

a. Change the corrective action procedures

b. Increase monitoring after control is regained
c. Change the limits on the critical control point
d. Temporarily monitor customers’ complaints for a few days

41) Food production process change should mean that

a. The HACCP plan is reviewed to ensure it is still accurate and valid

b. Staffs are retrained in HACCP principles and CCP monitoring
c. Additional critical control points are established at intake
d. Critical limits are made more stringent
42) What is the importance of ensuring that the flow diagram is correct in practice

a. Outline potential areas of concern

b. help identity CCP’s accurately
c. ensure that all steps and process have been included
d. Demonstrate staffing levels are suitable at each steps

43) Food safety management system will reduce :

a. Food waste
b.Staffing levels
c. Monitoring documents
d.Customer specification

44) The value that specifies maximum or minimum required level is a

a. Specification value
b.Target value
c. Critical limit
d.Control limit

45) HACCP implementation will help to

a. Reduce audit requirements

b.Identify additional critical control points
c. Demonstrate legal compliance
d.Ensure higher production level

46) A control is a preventive measure which?

a. Eliminates a hazard
b. Prevents a hazard
c. Reduce a hazard to an acceptable level
d. All of the above.

47) The correct example of critical limits and targets regarding temperature is:

a. The critical limit of chilled unit is 5°C, the target temperature is 8°C
b.The critical limit of a hot display is 63°C, the target temperature is 61°C
c. The critical limit of the chilled unit 8°C, the target temperature is 10°C
d.The critical limit of a hot display is 63°C, the target temperature is 68°C

48) The HACCP team should have knowledge of:

a. Food safety control

 b.Suitable corrective action
c. The monitoring system that are in place
d.The critical control points through the process

49) Which of the following is a HACCP principle

a. Develop risk assessments

b.Draw flow chart
c. Determine quality control points
d.Conduct a hazard analysis

50) What is the main benefit of Food Safety Management System Implementation

a. Fresher food
b.Cheaper food
c. Better quality food
d.Safe food

51) The knowledge of the characteristics of microflora associated with ingredients will help
to:

a. Identify suitable controls

b.Outline audit specifications
c. Discuss the need for monitoring
d.Access microbiological sampling

e. hazards and controls at each step of the process

52) The observations at critical control points are called:

a) Control measures
b) Hazards
c) Risk
d) Monitoring

53) Critical limits must be:

a) Set exact at legislative parameters

b) Measurable
c) Related to temperature
d) Randomly checked
54) Checking date codes on dry foods is an example of :

a) Monitoring action
b) Corrective action
c) Hazard Analysis
d) Prerequisite programmes

55) How could a critical limit for chill storage of high-risk food be validated?

a) Obtain evidence of legal limits regarding acceptable temperatures

b) Check and record the refrigerator temperature using a calibrated probe
thermometer.
c) Continually monitor the refrigerator temperature for 24 hours
d) Conduct an audit of the completed monitoring documentation for the last four
months.

56) Which of the following will control multiplication hazard in chiller most effectively?

a. Storing high risk and raw food separately

b. Storing all low risk and cooked food separately
c. Keeping temperature below 5℃
d. Cleaning and disinfecting monthly

57) Question 2 of codex decision tree asks ‘Is the step specifically designed to eliminate the
likely occurrence of a hazard or reduce it to an acceptable level?’ To which of the
following steps would your answer be yes?

a) Storage of vegetables in a refrigerator

b) Frozen delivery of raw foods
c) Mixing in a clean vessel
d) Passing finished products through a metal detector.
a) of equipments
b) Maintaining the temperature of the product below 8℃
58) A benefit of having a food safety management system is that it can help to reduce:
A food waste
 B monitoring documents
C staffing levels
D customer specifications
59) Deviation is a failure to meet

a) A critical limit
b) The customer specification
c) A target level (value)
d) A legal requirement

60) The knowledge of the characteristics of microflora associated with ingredients will
help to:
a) Identify suitable controls
b) Outline audit specifications
c) Discuss the need for monitoring
d) Access microbiological sampling