HACCP
Auditing
Auditing Process
Food Safety &
Quality Systems
100
The "HA" in HACCP stands for this
What is Hazard Analysis?
100
A systematic, independent and documented process of examining any activity of an organization based on objective evidence
What is a quality audit?
100
This the first point of face-to-face contact with auditee(s)
What is the opening meeting?
100
These contain instructions for cleaning equipment, areas/structures and procedures for documenting cleaning
What are Sanitation Standard Operating Procedures (SSOPs)?
100
Dedicated stations should be located throughout the facility for this use
What is hand washing/hand sanitizing?
200
The group of people who are responsible for developing, implementing and maintaining the HACCP system
What is the HACCP Team?
200
This follows a process from goods receipt through to finished product release and distribution
What is horizontal auditing?
200
When findings or discrepancies noted during the facility tour should be communicated to your escort
What is immediately?
200
These should be shielded to prevent contamination
What are lights in production/processing, warehouses and storage areas?
200
This equipment is stainless steel or food grade plastic materials
What are product contact conveyor belts?
300
These procedures that address operational conditions providing the foundation for the HACCP System
What are the Prerequisite Programs?
300
This technique begins with a known problem and traces it back to its origin
What is the End to Beginning auditing technique?
300
A reliable (written) record that can be used, at a future time, to clearly and completely recreate an activity, event, or process
What is Documentation?
300
This contains a list of all critical equipment in the facility
What is the PM program?
300
This is established around all storage areas
What is an 18" perimeter?
400
The written document which is based upon the principles of HACCP and which delineates the procedures to be followed
What is the HACCP Plan
400
This requires a factual, detailed response by the auditee
What is Open Ended Questioning?
400
These form the basis for the facility’s Quality Management System
What are Quality Systems SOPs and Policies?
400
This is established for the control of rodents, birds, and insects
What is a Pest Management Program?
400
Audits are conducted regularly for these items in processing and warehouse areas
What is glass, brittle plastic and ceramics?
500
A step where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
What is a Critical Control Point (CCP)?
500
Following a Batch record trail simplifies this technique
What is the Beginning to End audit technique?
500
These are presented at the closing meeting and are based on facts.
What are audit findings?
500
A color code system is used for these items to prevent cross-contamination
What are containers and utensils?
500
All employees are required to complete this annually
What is GMP refresher training?
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