ACBN Quality Control & Assurance 2 — Questions and Answers
Question 1: Which HACCP principle involves establishing critical limits for each critical control point?
- Principle 1
- Principle 2
- Principle 3 (Correct answer)
- Principle 4
Correct answer: Principle 3
Principle 3 of HACCP establishes critical limits—measurable parameters that must be met at each CCP to ensure food safety.
Question 2: A foodservice operation consistently receives produce with visible mold. The BEST corrective action is to:
- Accept and wash the produce thoroughly
- Document the issue and reject the shipment (Correct answer)
- Freeze the produce immediately upon receipt
- Remove moldy portions and use the rest
Correct 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.
Question 3: ISO 22000 is an international standard specifically focused on:
- Environmental management systems
- Food safety management systems (Correct answer)
- Occupational health and safety
- Quality management in manufacturing
Correct answer: Food safety management systems
ISO 22000 specifies requirements for a food safety management system applicable to all organizations in the food chain.
Question 4: Which type of food contamination would be identified during a metal detector check in a food processing facility?
- Microbial contamination
- Chemical contamination
- Physical contamination (Correct answer)
- Allergen contamination
Correct answer: Physical contamination
Metal detectors identify physical contamination by detecting metallic foreign objects in food products.
Question 5: 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:
- Personal hygiene standards
- Prerequisite programs (Correct answer)
- Menu planning procedures
- Nutritional labeling requirements
Correct answer: Prerequisite programs
Sanitizer concentration requirements are part of prerequisite programs (PRPs), which are the foundational sanitation and hygiene practices that support HACCP.
Question 6: The term 'lot traceability' in food quality systems refers to:
- Tracking the caloric content of a recipe
- Identifying and following a specific batch of food through the supply chain (Correct answer)
- Monitoring employee training completion records
- Calculating the cost per serving of a menu item
Correct 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.
Question 7: When conducting a food safety audit, the PRIMARY purpose of reviewing temperature logs is to:
- Estimate energy consumption in the facility
- Verify that food was held at safe temperatures over time (Correct answer)
- Determine the optimal cooking schedule
- Calculate food cost percentages
Correct 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.
ACBN Quality Control & Assurance 2
Which HACCP principle involves establishing critical limits for each critical control point?