World Food Safety Day
World Food Safety Day falls on?
A. 7th May
B. 7th June
C. 7th July
D. 7th August
B. 7th June
PCC Stands for?
A. Process Complexity Calculator
B. Project Complexity Calculator
C. Product Complexity Calculator
D. Packaging Complexity Calculator
B. Project Complexity Calculator
HACCP is a recognized food safety system globally, it stands for?
A. Hazard Assessment and Critical Control Point
B. Hazard Analysis and Crucial Control Point
C. Hazard Analysis and Critical Control Point
D. Hazard Assessment and Crucial Control Point
C. Hazard Analysis and Critical Control Point
Eating food after the ‘Best Before Date’ can?
A. Cause food poisoning
B. Cause sickness
C. Can’t say - either of the above can happen
D. Won’t harm you
D. Won't harm you
The International Organisation that established WFSD was?
A. The United Nations
B. Food and Drug Administration
C. The World Health Organisation
D. The Food and Agricultural Organisation
A. The United Nations
In TSG process, the key FS document that needs to be uploaded into Accolade as well as delivered to Supply Chain prior to G3 sign off?
A. Process letter
B. Supplier Questionnaire
C. Ingredient Specification
D. HACCP Transfer Document
D. HACCP Transfer Document
The below item that is not identified as a PepsiCo critical allergen?
A. Sunflower seed
B. Soy protein
C. Almond
D. Wheat
A. Sunflower seed
The below product has the highest potential Food Safety Risk?
A. Drinking Water
B. Muesli Bars
C. Cola Soft Drinks
D. Potato Chips
B. Muesli Bars
The Year WFSD was established?
A. 2017
B. 2018
C. 2019
D. 2020
B. 2018
In TSG process, the key FS activity prior to FS GIB input is?
A. Review supplier questionnaire
B. Project discussion with PD
C. PCC assessment with cross-functional team
D. Review 3PM HACCP
C. PCC assessment with cross-functional team
A food has enough bacteria to cause food poisoning when?
A. It smells bad
B. It tastes bad
C. It smells, tastes and looks bad
D. You can’t tell. It may smell, taste and look normal
D. You can't tell. It may smell, taste and look normal
The PepsiCo R&D primary goal when designing new products is?
A. Good Tasting
B. 100 % Food Safe
C. Safe, Stable & Legal
D. Dependent by product category
C. Safe, Stable & Legal
The 2021 Theme for WFSD is?
A. Team up for Safety
B. Food safety, everyone's business
C. Food Safety Now for a Healthy Tomorrow
D. Together we make Food Safe
C. Food Safety Now for a Healthy Tomorrow
When working with Co-Mans, the assessment used to review all requirements:
A. 3PM Tier Model
B. 3PM Hazard Assessment
C. 3PM TPA Assessment
D. 3PM Total Assessment
A. 3PM Tier Model
The optimum temperature for pathogen growth is?
A. 15 °C
B. 25 °C
C. 37 °C
D. 42 °C
C. 37 °C
For our products, the one/s responsible for defining Food Safety – End to End ?
A. Regulators
B. Customer
C. PepsiCo FS
D. Both A & C
D. Both A & C
PepsiCo's WFSD Headquarters is located?
A. Purchase, NY
B. Plano, Texas
C. R&D Webpage
D. FS COE Website
D. FS COE Website
The Digital Tool used as a starting point for hazard and risk assessment on Raw Materials is?
A. Sonar
B. Material Risk Tool – MRT
C. Pathogen Inactivation Tool created by TPA
D. Internet - Google
B. Material Risk Tool - MRT
The two pathogens widely associated with environmental contamination?
A. Listeria & Salmonella
B. Yeast and Mold
C. Staphylococcus & Streptococcus
D. Bacillus and Salmonella
A. Listeria & Salmonella
The below standard process does NOT control food spoilage is?
A. Washing
B. Heating
C. Chilling / Refrigeration
D. Drying / Dehydration
A. Washing