HIC Food Safety & HACCP Principles 3

Question 1

Which type of food hazard is represented by pesticide residues found in fresh produce?

Accepted Answer

Chemical hazard

Answer

Pesticide residues are chemical hazards that can contaminate food and cause illness if consumed above safe limits.

Question 2

Under the FDA Food Safety Modernization Act (FSMA), which rule specifically requires covered facilities to conduct a hazard analysis and implement risk-based preventive controls?

Accepted Answer

Preventive Controls for Human Food rule

Answer

The FSMA Preventive Controls for Human Food rule requires registered food facilities to develop and implement a food safety plan including hazard analysis and preventive controls.

Question 3

A cold-cut slicer is used continuously throughout the day without cleaning. Which foodborne illness pathogen is most associated with this scenario?

Accepted Answer

Listeria monocytogenes

Answer

Listeria monocytogenes is particularly associated with contamination from deli slicers and ready-to-eat equipment that is not cleaned and sanitized frequently.

Question 4

What is the primary purpose of a flow diagram in developing a HACCP plan?

Accepted Answer

To provide a detailed map of process steps that enables the team to identify potential hazard points

Answer

A flow diagram maps each step in a food production process, allowing the HACCP team to systematically identify where hazards may be introduced, increased, or controlled.

Question 5

A HACCP team is assessing the severity and likelihood of a hazard during the hazard analysis phase. Which hazard would MOST likely be classified as 'significant' and require a CCP?

Accepted Answer

High-severity hazard with reasonable likelihood of occurrence if not controlled

Answer

A hazard is significant when both severity and likelihood of occurrence are high enough to warrant a specific CCP; if a prerequisite program adequately controls it, a CCP may not be needed.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Food Safety & HACCP Principles 3