ACBN Quality Control & Assurance 2

Question 1

Which HACCP principle involves establishing critical limits for each critical control point?

Accepted Answer

Principle 3

Answer

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:

Accepted Answer

Document the issue and reject the shipment

Answer

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:

Accepted Answer

Food safety management systems

Answer

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?

Accepted Answer

Physical contamination

Answer

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:

Accepted Answer

Prerequisite programs

Answer

Sanitizer concentration requirements are part of prerequisite programs (PRPs), which are the foundational sanitation and hygiene practices that support HACCP.

ACBN - Nutritionist Exam Practice Test

ACBN - Nutritionist Exam Practice Test

ACBN Quality Control & Assurance 2