Show:
CFIA
HACCP 101
Hazards
Prerequisite Programs
Miscellaneous
100

What Does SFCR Stand For?

What is the Safe Food for Canadians Regulations

100
What does HACCP stand for?
Hazard Analysis Critical Control Point
100
What kind of hazards are E. coli and norovirus?
Biological hazards
100

What does GMPs stand for? 

What is Good Manufacturing Practices. 

100

The application of methods, procedures tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan

What is Verification

200
The new SFCR license is now valid for this many years?

What is 2.

200
What is a critical control point?
A critical control point (CCP) is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
200
Shrimp is categorized as what type of hazard? Biological, chemical or physical?
Chemical (because shelfish, it is a major food allergen)
200

These are the building blocks of a strong food safety program.

What is pre requisite program.

200

This step takes place annually or when changes occur and can be performed by the HACCP team or a outside consultant.

What is Validation

300

Preventative control plans describe this.

How hazards in relation to food(s) are controlled.

300

Once a company has established the HACCP team, the next step is to...

What is describe the product 

300
Cross-contamination with wild yeast leads to quality defects in beer, but no adverse health consequences. Is wild yeast a hazard?
No
300

Bonte's Prerequisite program consists of how many Bullets to control the associated hazards (not sub-bullets).

What is 7.

300

When is a corrective action taken?

What is : when a deviation occurs.

400

Existing PCPs in the meat and fish industries are also known as this?

FSEP and QMP

400
The following two things should be considered when determining the significance of a hazard
Likelihood and severity
400
True or false: a parasite is a biological hazard
True
400

The definition of this is: Shared values, beliefs and norms that affect mindset and behavior toward food safety in, across and throughout an organization.

What is: Food Safety Culture.

400

BRCGS Stands for this?

What is Brand Reputation Compliance through Global Standards 

500

The license associated with Establishment 425 will expire on what date?

What is March 12, 2023

500
What is the next step after you conduct a hazard analysis and determine a hazard requires a CCP?
Establish a critical limit.
500

A Control Measure can be used to control a hazard in three ways (Hint: P, E, C)

Prevented, eliminated or controlled

500

Operational Controls are controlled under which prerequisite bullet?

What is the G Bullet.

500
What does GFSI stand for? Can you name a GFSI benchmark scheme?
Global Food Safety Initiative. SQF BRC Global Standards Food Safety System Certification 22000 Global G.A.P. Primus GFS