Food
Which of the following is an example of a physical hazard in food?
A)Pesticides
B) Equipment fragments
C) Bacteria
D) Viruses
What is Equipment fragments?
Which of the following is a chemical hazard in food?
A) Hair
B) Stone
C) Allergens
D) All the above
What is Allergens?
Who is responsible for record-keeping in a food processing operation?
A) Only supervisors
B) Only external auditors
C) Only team members
D) Both team members and supervisors
What is Both team members and supervisors?
9. Which is not a topic in the FSMS?
A)Environmental Monitoring
B)Supplier Management/Control
C)Sales & Marketing
D)Non-conforming product/equipment
What is Sales & Marketing?
2. What is a benefit of a Food Safety Management System (FSMS)?
A) It helps drive customer demand for chicken sandwiches
B) It helps in identifying and preventing food safety hazards
C) It helps the Georgia Bulldogs win more games
D) It helps in identifying and preventing environmental safety hazards
What is It helps in identifying and preventing food safety hazards?
How might CFA be at risk in case of a failure to follow proper allergen control procedures?
A)Increase in productivity
B)Increase in sales
C)Legal liabilities and loss of customer trust
D)Increase in market share
What is Legal liabilities and loss of customer trust?
What could be a potential risk to a customer if CFA does not properly control its risks during the production process?
A) Foodborne illness
B) Improved digestion
C) Enhanced sense of taste
D) Longer shelf-Life
What is Foodborne illness?
Which of the following is a widely recognized requirement for minimizing hazards in the food industry?
A) current Good Manufacturing Practices (cGMPs)
B) Employee bonus programs
C) Document control
D) Customer feedback surveys
What is current Good Manufacturing Practices (cGMPs)
What is the primary focus of the FDA’s Food Safety Modernization Act (FSMA)?
A) Making the food look better
B) Promoting organic farming
C) Shifting the focus from responding to food contamination to preventing it
D) Increasing exports of food products to other countries
What is Shifting the focus from responding to food contamination to preventing it
Which of the following best describes a Food Safety Plan?
A) A list of ingredients used in cooking
B) A marketing strategy for a food product
C) A document to identify food safety hazards that must be controlled
D) A menu plan for CFA
What is a document to identify food safety hazards that must be controlled