Food Law and Regulation, Quiz – 07

Q. As per GMP guidelines the refrigerated food should be stored below:

  • 5C or below
  • 0C or below
  • 4C or below
  • 8C or below

Answer: a)

The storage facilities shall be designed and constructed to avoid cross – contamination during storage, permit adequate maintenance and cleaning and shall avoid pest access and accumulation. Cold Storage facility shall be provided for food that requires being stored below 5°C.

Q. HACCP has shifted emphasis from end product inspection & testing to:

  • Preventive control of hazards at all stages of food production all stages of food
  • Predictive control of hazards production
  • Managing control of hazards at all stages of food production
  • Corrective control of hazards at all stages of food production

Answer: a)

The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.

Q. What is the objective of ISO 22000

  • To establish a food safety management
  • Certification for production plant
  • Minimize resource
  • None of the above

Answer: a)

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe.

Q. Following are three main Hazards defined in HACCP

  • Chemical/ Biological and Physical Hazards
  • Organic/ Biological and Physical Hazards
  • Non living/ Living and Physical Hazards
  • Chemical/ Biological and Viral Hazards

Answer: a)

  The 3 Types of Hazards

  • Biological hazards include bacteria, parasites, fungi and viruses. …
  • Chemical hazards are harmful substances such as pesticides or machine oils. …
  • Physical hazards are objects which contaminate your foods such as pieces of glass or metal, toothpicks, jewelry or hair.

Q. Which method is used in HACCP to identify the CCPs

  • Checklist
  • 5 Why analysis
  • Elimination techniques
  • Decision tree method

Answer: d)

The information developed during the hazard analysis is essential for the HACCP team in identifying which steps in the process are CCPs. One strategy to facilitate the identification of each CCP is the use of a CCP decision tree. 

Comments

  • khaled
    May 8, 2022

    good

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