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Regulatory Compliance & Food Safety Flashcards

7 cards from real CPT practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. When performing a Hazard Analysis for a food packaging operation under FSMA, which of the following is classified as a physical hazard?

    Answer: Metal fragments from packaging equipment

    Physical hazards include extraneous materials such as metal fragments, glass, or hard plastic that can cause injury or illness if ingested.

  2. Which ISO standard specifically addresses the requirements for food safety management systems across the food chain, including packaging suppliers?

    Answer: ISO 22000

    ISO 22000 specifies requirements for food safety management systems applicable to all organizations in the food chain, including packaging manufacturers.

  3. What does the HACCP acronym stand for, and what is its primary application in food packaging?

    Answer: Hazard Analysis and Critical Control Points — identifying and controlling hazards in the production process

    HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety applied throughout food and packaging production.

  4. In the context of child-resistant packaging regulated under the Poison Prevention Packaging Act (PPPA), which federal agency has enforcement authority?

    Answer: Consumer Product Safety Commission (CPSC)

    The CPSC enforces the Poison Prevention Packaging Act, which requires child-resistant closures on certain household substances and medications.

  5. A food manufacturer using recycled post-consumer PET in direct food contact bottles must ensure the material meets which FDA guidance?

    Answer: FDA's guidance on the use of recycled plastics in food packaging (Points to Consider)

    FDA's 'Points to Consider' guidance outlines the data and testing needed to establish that recycled plastics are safe for direct food contact use.

  6. Which of the following best describes a 'Critical Control Point' (CCP) in a food packaging HACCP plan?

    Answer: A step in the process where a control measure can be applied to prevent or eliminate a food safety hazard

    A CCP is a defined process step where monitoring and control measures are essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

  7. Packaging used for organic certified food products in the US must avoid which of the following substances when in direct food contact?

    Answer: Synthetic fungicides and preservatives not on the NOP National List

    USDA National Organic Program regulations prohibit packaging materials that contain synthetic substances not explicitly permitted on the NOP National List when in contact with organic food.