CHA Preventive Maintenance Procedures 2

Question 1

Which document is most critical for establishing a preventive maintenance (PM) schedule in a HACCP-regulated food facility?

Accepted Answer

Equipment manufacturer's maintenance manual

Answer

The manufacturer's maintenance manual specifies recommended service intervals and procedures that form the foundation of a PM schedule.

Question 2

A food plant uses food-grade lubricants on equipment that contacts product. What is the PRIMARY reason for this requirement?

Accepted Answer

Incidental contact with food will not create a safety hazard

Answer

Food-grade lubricants (e.g., H1 classification) are formulated so that incidental food contact does not pose a health risk.

Question 3

After completing a maintenance task on a filler machine, which step is MOST important before resuming production?

Accepted Answer

Perform a pre-operational sanitation inspection

Answer

A pre-operational sanitation inspection ensures that tools, debris, and non-food-grade materials are removed before food production resumes.

Question 4

In HACCP terminology, a piece of equipment malfunction that could allow metal fragments into product would be classified as a:

Accepted Answer

Potential physical hazard at a CCP

Answer

Metal fragments from faulty equipment constitute a physical hazard that must be controlled, often at a designated CCP such as a metal detector.

Question 5

A facility's PM program requires monthly belt inspection on a conveyor. An auditor finds the last inspection was performed 47 days ago. This is BEST described as:

Accepted Answer

A deviation requiring corrective action documentation

Answer

Missing a scheduled PM interval is a deviation from the program that must be documented and corrected per the facility's procedures.

(CHA) Certified HACCP Auditor Practice Test

(CHA) Certified HACCP Auditor Practice Test

CHA Preventive Maintenance Procedures 2