Training questions on special aspects of European regulations regarding cleaning and disinfection in food areas

What does a critical control-point (CCP) in a Hygiene Management System stand for?
1. a point, that gives information about a critical temperature for a certain foodstuffs
2. a point in a hygiene management system, that monitors a certain hazard (temperature, pH, moisture, ...). It is critical because valuation of a certain level means an unacceptable risk to the hygiene of foodstuffs
3. a point in the production process, that is critical for the taste, smell, and colour of foodstuffs
Which things have to be in place before you can install HACCP?
1. microorganisms
2. cleaning and disinfection agents
3. a food safety program and production processes based on codes of practices, e.g. Good Hygiene Practice
Where can you find information on cleaning and disinfection processes accepted in the contractor's food premise?
1. in the Regulation (EC) No 852/2004
2. in the Hygiene QM System and the hygiene plan for the food premises
3. in your local governments recommendations
Although Regulation (EC) No 852/2004 does not give specific recommendations on cleaning and disinfection, there are guidelines available. Which statement is true about such guidelines?
1. only Codex Alimentarius guidelines are allowed to use
2. only the in Annex 2 of the Regulations (EC) No 852/2004 mentioned guidelines are allowed to use
3. there are an number of sector specific guidelines, national, as well as international guidelines. As long as they apply HACCP-principles and are checked by a national or EU authority for compliance with Regulations (EC) No 852/2004, thy are allowed to use
Hazard analysis means to evaluate the dangers of certain processes for the hygiene of foodstuffs. For a cleaning company this would mean ...
1. to look at hazards caused by chemical agents
2. to look at hazards caused by humans performing cleaning and disinfection services
3. to look at all types of hazards, chemical, biological, and physical hazards
What is the difference between HACCP and a Hygiene Management System?
1. a Hygiene Management System always is a HACCP-System
2. application of HACCP principles on a Hygiene Management System is an amendments to such a system
3. the use of codes good hygiene practice means that you can skip HACCP in food premises
What is a risk priority number (RPN)?
1. a number expressing how save a certain process is.
2. a ranking for where to start with cleaning and disinfection
3. a number from the sales department on which product has to be sold immediately
Which document is not part or a HACCP system?
1. a flow diagram
2. detailed working instructions for certain areas and certain processes
3. the pay role
What does HACCP say about hygiene training?
1. it does not demand hygiene training for cleaners, because they do not come in contact with fresh food (no food handlers)
2. there is only need for initial training before working with foodstuffs
3. it requires initial training and regular refreshing on the subject of food hygiene
Microorganisms are important as a hazard for the safety of foodstuffs because ...
1. they are able to multiply and to produce toxins in foodstuffs
2. they can be used to produce cheese and beer
3. they have difficult names to remember
Which one of the following statements would not classify as a critical control point?
1. the quality of cleaning and disinfection agents
2. the time a certain service takes
3. the quality of cleaning equipments
What does the term validation of critical control points (CCP) mean?
1. it comes from valid from ... to and describes the time until the estimated values will expire
2. the term comes from value for your money. The cheaper the monitoring system is, the better for the food producer
3. it means a proof for, that critical limits are estimated correctly, i.e. violation of a limit means an unacceptable risk for the foodstuffs
What does the term monitoring imply to a HACCP based Hygiene Management System?
1. it means measuring and collection of data important to ensure the safety of foodstuffs
2. it means installation of CCD cameras to check the workers for correct performance of processes.
3. it means to display current data on a TV screen in the food premise
Specific corrective actions at a critical control point would mean ...
1. an action specifically designed to ensure the hazard will be brought to an acceptable level
2. to make a suggestion in the check list in case something goes wrong
3. to get less paid in case something goes wrong
One of the HACCP principles is to establish verification procedures. What does it mean?
1. to ensure that the person in charge to analyse monitoring data is doing it's job
2. to ensure the workers on the floor, e.g. cleaning workers are doing their job
3. to check whether the elements of a HACCP based Hygiene Management System can achieve the goals they have been designed for
Is is true, that the requirements for documentation and record keeping are the same for big and for small companies?
1. yes, because as all companies, regardless they are big or small may jeopardize the safety of foodstuffs
2. the HACCP standard and the Regulation (EC) No 852/2004 specifically mention, that documentation and record keeping should be appropriate to the size and nature of a business