Revision Test 5 – Online Level 4 Food Safety

1.

Training records are an important management tool because they:

Guarantee high standards of food hygiene

Can be used to highlight training needs

Can be used as evidence when disciplining staff

Create an impression that the company values staff

2.

Which of the following is one of the seven principles of HACCP?

Determine manufacturing processes

Establish corrective actions

Determine quality standards

Establish disinfection procedures

3.

An audut process is best described as:

A check to determine whether activities in the food business comply with documented procedures

Management's annual approval and review of teh food business's cleaning schedules

A visual check to determine whether or not all production steps have been included on the flow chart

A supervisor's daisly checks that cleaning and disinfection solutions have been diluted correctly

4.

What is the best time to explain a hygiene policy to new staff?

After a trial period

Prior to appointment

Prior to handling food

Within the first four weeks

5.

Which one of the following describes the role of the supervisor?

To implement food safety policies and procedures

To establish the quality standards of the business

To approve the food safety policy of the business

To prioritise and allocate business resources

6.

How would supplier audit assist in your food safety systems?

It shows that the supplier's staff have washed their hands

It provides evidence of nutritious ingredients

It checks the supplier's awareness of organic practices

It demonstrates the supplier's commitment to protecting the safety of food

7.

What is the main purpose of food safety supervision in a food business?

To decide on the business aims and objectives of the business

To establish the priorities and allocation of resouces within the business

To monitor controls designed to prevent contamination within the business

To design and establish the job description and responsibilities of employess

8.

A visual inspection of food can identify whether:

Spores and toxins are present in food

Pathogenic bacteria are present in the food

Spoilage bacteria have affected the food

Cleaning chemicals have contaminated the food

9.

What is the reason for determining critical limits at a CCP?

To establish pathogenic bacteria levels in a product

To ensure that quality standards are met in a product

To ensure the product level does not deviate from the target level

To establish a boundary between a safe and unsafe product

10.

What action should be taken if a critical limit is exceeded?

Revalidate the critical limits at the CCP

Retrain employees in monitoring procedures

Conduct a microbiological test of the product

Implement the appropriate corrective action

11.

HACCP documentation and records are required as:

A source of data for entry onto certificates of analysis

Assurance provided to customers during visits and audits

Supporting evidence that the system is working

Proof that the food safety management system is failing

12.

What is the role of the supervisor in maintaining the HACCP plan?

Writing a quality management audit procedure

Establishing and amending the staff training course

Writing ingredient and product specifications

Checking that CCP monitoring is being carried out

13.

Which of the following best describes a product specification?

A document that sets out the hazard analysis for a product

A document that describes the requirements for a raw ingredient

An assessment of a company's quality system against a standard

An assessment of the known or potential hazards in a food product

14.

What circumstances would require a review of an existing HACCP plan?

Reorganisation of the quality checking system

When preparing for a competitor's visit

Customer complaints indicate that there is a problem

Appointment of a new company accountant

15.

What is meant by the traceability of a food product?

A systematic identification of products throughout the food chain from farm to fork

A statement of the country or province where food was manufactured

A document setting out full specifications for each raw material used in the process

A set procedure for the implementation of a product recall following a food complaint

16.

A critical control point is a step in a process where:

Changes to the structure of protein may radically affect the texture or taste of food

Micro-organisms can survive with or without the presence of oxygen

Hazards must be prevented, eliminated or reduced to an acceptable level

Chemicals in the cells of animals, plants and micro-organisms break down carbon compounds

17.

A step in the HACCP plan that is essential to ensure food safety is called a:

Critical limit

Verification level

Risk rating

Critical control point