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Questions and Answers
What is a major disadvantage of traditional quality assurance methods?
Which approach is primarily emphasized by current QA trends?
What step follows the identification of possible hazards in the HACCP process?
What is a critical control point (CCP) in the context of HACCP?
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Which traditional method helps ensure food safety but lacks a unified approach?
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Why is documentation important in the HACCP framework?
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What is the primary focus of consumer-driven QA trends?
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Which of the following steps is NOT part of the HACCP system?
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What is the primary health hazard associated with the consumption of undercooked meat containing Trichinella larvae?
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What temperature is ideal for the sterilisation process?
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Which of the following is a common method for controlling biological hazards in food safety?
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At what temperature range is bacterial growth most likely to occur, leading to food safety concerns?
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What type of chemical hazard is associated with naturally occurring toxins in certain fish?
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Which of the following substances is added intentionally to meat for curing purposes?
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What is a common misconception about the safety of frozen food?
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Which organism is known to cause Salmonella infections commonly found in contaminated water or food?
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What does HACCP stand for?
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Which organization was pivotal in the early development of HACCP for food safety?
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What is a primary objective of implementing HACCP?
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Which decade saw the public launch of the HACCP system?
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HACCP covers which of the following stages in the food supply chain?
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What is one of the main benefits of using HACCP in food safety management?
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Which of the following is an example of a hazard that HACCP aims to control?
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Which of these organizations recognizes HACCP as an effective means of controlling foodborne disease?
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What is the consequence level associated with injuries or illnesses requiring medical treatment?
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What term is used to describe an event that is expected to occur regularly under normal circumstances?
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What consequence level is classified as severe in terms of expected injuries or illnesses?
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What level of consequence is assigned to an event that could happen but is probably never going to occur?
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What prerequisite is necessary for HACCP to function effectively?
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Which level of consequence corresponds to minor injuries requiring no medical treatment?
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Which consequence level is classified as high when someone encounters injuries or illness that may occur at some time?
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What is the classification of an event that is not likely to occur in normal circumstances?
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What is the primary purpose of monitoring in the HACCP system?
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Which principle involves determining the Critical Control Points (CCPs)?
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Which action should be taken if monitoring indicates a CCP is not under control?
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What is a necessary factor prior to applying HACCP to any sector of the food chain?
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Which phase of HACCP focuses on establishing critical limits?
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Verification in the HACCP system is primarily aimed at what?
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Why is management commitment crucial for HACCP implementation?
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Which aspect should be examined as both an entity and in relation to other stages during HACCP application?
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