Quality Control & Assurance Flashcards
7 cards from real ACBN practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Quality Control & Assurance flashcards as text
Which HACCP principle involves establishing critical limits for each critical control point?
Answer: Principle 3
Principle 3 of HACCP establishes critical limits—measurable parameters that must be met at each CCP to ensure food safety.
A foodservice operation consistently receives produce with visible mold. The BEST corrective action is to:
Answer: Document the issue and reject the shipment
Documenting and rejecting non-conforming shipments is the correct corrective action that protects food safety and maintains supplier accountability.
ISO 22000 is an international standard specifically focused on:
Answer: Food safety management systems
ISO 22000 specifies requirements for a food safety management system applicable to all organizations in the food chain.
Which type of food contamination would be identified during a metal detector check in a food processing facility?
Answer: Physical contamination
Metal detectors identify physical contamination by detecting metallic foreign objects in food products.
A nutritionist auditing a hospital kitchen finds that sanitizer concentration in the dishwasher is below the required level. This is an example of a failure in:
Answer: Prerequisite programs
Sanitizer concentration requirements are part of prerequisite programs (PRPs), which are the foundational sanitation and hygiene practices that support HACCP.
The term 'lot traceability' in food quality systems refers to:
Answer: Identifying and following a specific batch of food through the supply chain
Lot traceability allows a specific batch of food product to be tracked from origin through production and distribution to facilitate recalls if needed.
When conducting a food safety audit, the PRIMARY purpose of reviewing temperature logs is to:
Answer: Verify that food was held at safe temperatures over time
Temperature logs provide documented evidence that food was maintained within safe temperature ranges, which is essential for validating food safety controls.