CAB Quality Assurance & Compliance 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 requires establishing critical limits—measurable values that separate acceptable from unacceptable conditions at each CCP.
Question 2: An artisan baker notices a batch of bread has an internal temperature of 185°F after baking. What should the baker do?
- Accept the batch as safe
- Return the batch to the oven (Correct answer)
- Discard the batch immediately
- Document and quarantine for further evaluation
Correct answer: Return the batch to the oven
Bread should reach an internal temperature of at least 190–210°F; 185°F indicates underbaking, so returning it to the oven is the correct corrective action.
Question 3: What does 'shelf-life testing' primarily help a bakery determine?
- Optimal recipe ratios
- How long a product remains safe and acceptable for consumption (Correct answer)
- Employee scheduling efficiency
- Ingredient sourcing costs
Correct answer: How long a product remains safe and acceptable for consumption
Shelf-life testing evaluates how long baked goods remain safe, fresh, and meet quality standards before becoming unacceptable.
Question 4: A customer reports an allergic reaction after purchasing a 'nut-free' loaf. What is the MOST likely root cause?
- Incorrect baking temperature
- Cross-contact with allergens during production (Correct answer)
- Improper packaging labeling font size
- Over-proofing of the dough
Correct answer: Cross-contact with allergens during production
Cross-contact occurs when an allergen unintentionally transfers to a product during shared equipment use or improper handling, causing allergic reactions.
Question 5: Which of the following is a physical hazard that quality control inspectors must monitor in artisan bread production?
- Salmonella contamination
- Excess sodium content
- Metal fragments from equipment (Correct answer)
- Mold growth on finished loaves
Correct answer: Metal fragments from equipment
Metal fragments from worn or damaged equipment are a physical hazard that can contaminate bread and cause injury to consumers.
Question 6: What is the purpose of a corrective action plan in a bakery's HACCP system?
- To reward high-performing employees
- To describe steps taken when a critical limit is not met (Correct answer)
- To outline the bakery's marketing strategy
- To schedule routine equipment maintenance
Correct answer: To describe steps taken when a critical limit is not met
A corrective action plan documents the specific steps to take when monitoring reveals a deviation from an established critical limit at a CCP.
Question 7: Under FDA Food Safety Modernization Act (FSMA) rules, which bakery type is generally required to implement a Food Safety Plan?
- Home-based cottage food operations
- Bakeries with under $25,000 annual sales
- Registered food facilities above the very small business threshold (Correct answer)
- Farmers market vendors selling fewer than 500 loaves per year
Correct answer: Registered food facilities above the very small business threshold
FSMA's Preventive Controls for Human Food rule requires registered food facilities that are not very small businesses to implement a written Food Safety Plan.
CAB Quality Assurance & Compliance 2
Which HACCP principle involves establishing critical limits for each critical control point?