Basic concepts of Food Safety Management, PRPS; GHPS, GMPS, SSOPs. HACCP, ISO Series, TQM
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Question No. 1
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What is the primary purpose of a Food Safety Management System (FSMS)?
A.
To reduce operational costs
B.
To control food safety hazards at every stage of the food chain
C.
To increase production efficiency
D.
To improve marketing strategies
Question No. 2
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What does the acronym PRPs stand for in food safety?
A.
Production Requirements Programs
B.
Prerequisite Programs
C.
Primary Risk Protocols
D.
Process Reliability Procedures
Question No. 3
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Which of the following is
NOT
a common example of a Prerequisite Program (PRP)?
A.
Personnel hygiene
B.
Critical Control Point establishment
C.
Waste management
D.
Pest control
Question No. 4
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What is the relationship between PRPs and HACCP?
A.
PRPs must be implemented before HACCP can be effective
B.
PRPs replace HACCP in modern facilities
C.
HACCP and PRPs are unrelated systems
D.
PRPs are more important than HACCP
Question No. 5
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What does GMP stand for in food safety management?
A.
Guaranteed Management Plans
B.
Good Manufacturing Practices
C.
Global Monitoring Procedures
D.
General Manufacturing Protocols
Question No. 6
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How many main components does GMP typically include?
A.
10 components
B.
7 components
C.
3 components
D.
5 components
Question No. 7
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What does SSOP stand for?
A.
Strategic Safety Oversight Programs
B.
Sanitation Standard Operating Procedures
C.
Standard Safety Operation Protocols
D.
System Safety Operational Plans
Question No. 8
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How many SSOPs are typically required in food safety systems?
A.
10-11 SSOPs
B.
5 SSOPs
C.
7 SSOPs
D.
15 SSOPs
Question No. 9
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What does HACCP stand for?
A.
Hazard Avoidance and Compliance Control Plan
B.
Health Assessment and Contamination Control Protocols
C.
Hygiene Assurance and Critical Checks Process
D.
Hazard Analysis and Critical Control Points
Question No. 10
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How many principles does the HACCP system have?
A.
12 principles
B.
5 principles
C.
7 principles
D.
10 principles
Question No. 11
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Which HACCP principle comes first?
A.
Determine Critical Control Points
B.
Establish critical limits
C.
Conduct a hazard analysis
D.
Establish monitoring procedures
Question No. 12
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What is a Critical Control Point (CCP) in HACCP?
A.
A point where quality checks are performed
B.
Any step in food production
C.
A step where control can be applied to prevent, eliminate, or reduce a food safety hazard
D.
A location for equipment maintenance
Question No. 13
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What is the main difference between PRPs and Operational Prerequisite Programs (OPRPs)?
A.
PRPs are only for small businesses
B.
OPRPs are more expensive to implement
C.
There is no difference
D.
OPRPs control specific hazards identified through hazard analysis
Question No. 14
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What does ISO 22000 primarily address?
A.
Quality management only
B.
Food Safety Management Systems
C.
Occupational health and safety
D.
Environmental management
Question No. 15
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Which year was ISO 22000 most recently revised?
A.
2005
B.
2015
C.
2018
D.
2020
Question No. 16
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What does TQM stand for?
A.
Tactical Quality Measures
B.
Technical Quality Management
C.
Total Quality Monitoring
D.
Total Quality Management
Question No. 17
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Which of the following is a prerequisite that must be satisfied
before
implementing HACCP?
A.
GMP and SSOP/GHP implementation
B.
ISO 9001 certification
C.
Six Sigma training
D.
TQM framework
Question No. 18
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What is the primary focus of GHP (Good Hygiene Practices)?
A.
Employee compensation
B.
Marketing strategies
C.
Financial management
D.
Sanitation and hygiene control protocols
Question No. 19
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Which HACCP principle involves establishing critical limits?
A.
Principle 7
B.
Principle 3
C.
Principle 2
D.
Principle 5
Question No. 20
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What is the purpose of HACCP Principle 4?
A.
Establish verification procedures
B.
Conduct hazard analysis
C.
Establish corrective actions
D.
Establish monitoring procedures
Question No. 21
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According to ISO 22000, which element is
NOT
a primary component of an FSMS?
A.
Interactive communication
B.
Marketing strategies
C.
Prerequisite programs
D.
HACCP principles
Question No. 22
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What is the main objective of HACCP?
A.
To react to food safety incidents after they occur
B.
To increase product variety
C.
To prevent food safety hazards rather than react to them
D.
To reduce production costs
Question No. 23
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Which of the following standards is based on HACCP principles and recognized globally?
A.
OHSAS 18001
B.
ISO 9001
C.
ISO 14001
D.
FSSC 22000
Question No. 24
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What does GFSI stand for?
A.
Good Food Security Implementation
B.
General Food Standards Institute
C.
Global Food Safety Initiative
D.
Government Food Safety Inspection
Question No. 25
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Which of the following is an example of a biological hazard in food safety?
A.
Glass fragments
B.
Metal shavings
C.
Pesticide residues
D.
Salmonella bacteria
Question No. 26
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What percentage of hotel businesses in research studies reported having ISO 22000 (HACCP) certification?
A.
90%
B.
50%
C.
75%
D.
100%
Question No. 27
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What is the most challenging phase for managers during HACCP implementation?
A.
Equipment purchase
B.
Staff training
C.
Hazard analysis
D.
Registration and documentation
Question No. 28
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Which HACCP principle addresses what to do when monitoring shows a CCP is not under control?
A.
Principle 3: Establish critical limits
B.
Principle 6: Establish verification procedures
C.
Principle 5: Establish corrective actions
D.
Principle 4: Establish monitoring procedures
Question No. 29
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What is the purpose of HACCP Principle 6?
A.
Conduct hazard analysis
B.
Establish critical limits
C.
Establish monitoring procedures
D.
Establish verification procedures
Question No. 30
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What does HACCP Principle 7 require?
A.
Customer feedback systems
B.
Record-keeping and documentation procedures
C.
Staff training programs
D.
Equipment maintenance schedules
Question No. 31
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Which of the following is
NOT
typically included in SSOP?
A.
Safety of water sources
B.
Marketing budget allocation
C.
Personal hygiene
D.
Pest control
Question No. 32
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What type of hazard is pesticide residue in food?
A.
Chemical hazard
B.
Biological hazard
C.
Allergenic hazard
D.
Physical hazard
Question No. 33
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What does HLS stand for in the context of ISO standards?
A.
HACCP Leadership System
B.
Health and Life Safety
C.
High-Level Structure
D.
Hygiene and Laboratory Standards
Question No. 34
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Which international food safety standard combines ISO 22000 with additional PRP requirements?
A.
BRC Food
B.
FSSC 22000
C.
ISO 9001
D.
ISO 14001
Question No. 35
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What is the primary goal of TQM in food safety?
A.
Replace HACCP systems
B.
Achieve continuous improvement and customer satisfaction through quality
C.
Minimize production costs only
D.
Reduce employee count
Question No. 36
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Which management tool is commonly used alongside HACCP for risk assessment?
A.
FMEA (Failure Mode and Effect Analysis)
B.
BCG Matrix
C.
Porter's Five Forces
D.
SWOT analysis
Question No. 37
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What is the relationship between GMP and HACCP objectives?
A.
GMP focuses on quality; HACCP focuses on food safety
B.
GMP and HACCP have identical objectives
C.
They are unrelated systems
D.
GMP replaces HACCP in modern facilities
Question No. 38
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Which of the following is a key principle of ISO management system standards?
A.
Evidence-based decision-making
B.
Market domination
C.
Profit maximization
D.
Employee reduction
Question No. 39
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What percentage of kitchen staff in hotel studies received regular in-service training on food safety?
A.
85.3%
B.
75.5%
C.
96.2%
D.
50.2%
Question No. 40
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Which standard is
NOT
typically recognized as a GFSI-approved food safety scheme?
A.
IFS Food
B.
SQF
C.
ISO 9001
D.
BRC Food
Question No. 41
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What is the role of prerequisite programs in preventing foodborne illness outbreaks?
A.
They are optional for small businesses
B.
They provide foundation conditions that reduce the likelihood of contamination
C.
They only improve product appearance
D.
They have no impact on foodborne illness
Question No. 42
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How often should food safety certifications typically be renewed in food establishments?
A.
Never renewed
B.
Annually or monthly depending on requirements
C.
Only when violations occur
D.
Every 5 years
Question No. 43
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Which factor is essential for maintaining a positive food safety culture?
A.
Managerial engagement and organizational commitment
B.
High production speed only
C.
Minimal employee training
D.
Cost reduction focus
Question No. 44
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What is cross-contamination in the context of food safety management?
A.
Transfer of harmful substances from contaminated source to uncontaminated food
B.
Using expired ingredients
C.
Storing food at wrong temperatures
D.
Mixing different food products intentionally
Question No. 45
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Which ISO standard series specifically addresses food safety management?
A.
ISO 22000 series
B.
ISO 9000 series
C.
ISO 14000 series
D.
ISO 27000 series
Question No. 46
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What is the primary difference between CCPs and OPRPs?
A.
OPRPs are only for large facilities
B.
CCPs control hazards that could cause immediate severe harm; OPRPs control less severe hazards
C.
There is no difference
D.
CCPs are less important than OPRPs
Question No. 47
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Which organization developed the HACCP system originally?
A.
World Health Organization
B.
International Standards Organization
C.
Food and Drug Administration
D.
Pillsbury Company with NASA and US Army
Question No. 48
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What does the term 'traceability' mean in ISO 22000?
A.
Ability to trace temperature changes
B.
Monitoring equipment usage
C.
Ability to trace history, application, or location of food products through the supply chain
D.
Tracking employee performance
Question No. 49
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Which of the following is an example of a physical hazard in food?
A.
Allergens
B.
Cleaning chemical residues
C.
Metal fragments
D.
E. coli bacteria
Question No. 50
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What is the purpose of internal audits in an FSMS?
A.
To increase production costs
B.
To assess compliance and identify areas for improvement
C.
To punish non-compliant employees
D.
To satisfy customer complaints only
Question No. 51
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Which program specifically addresses the control of chemicals used in food establishments?
A.
ISO 9001
B.
GMP Component 1
C.
SSOP 7: Use and storage of chemicals
D.
HACCP Principle 1
Question No. 52
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What is the primary benefit of implementing multiple management tools (HAZOP, FMEA, Ishikawa) alongside FSMS?
A.
Elimination of all documentation
B.
Reduced implementation time
C.
Lower certification costs
D.
Proactive maintenance of food safety culture and prevention of issues
Question No. 53
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What is a critical limit in HACCP?
A.
Maximum or minimum value to which a hazard must be controlled at a CCP
B.
Storage space limitation
C.
Maximum production capacity
D.
Employee working hours limit
Question No. 54
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Which of the following best describes the 'process approach' principle in ISO standards?
A.
Eliminating documentation
B.
Focusing only on end results
C.
Reducing employee involvement
D.
Understanding and managing interrelated processes as a system
Question No. 55
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What percentage of food establishments typically fall into the medium-risk category requiring annual inspection?
A.
20%
B.
80%
C.
40%
D.
60%
Question No. 56
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What is the role of supplier management in PRPs?
A.
Only price negotiation
B.
It is not part of PRPs
C.
Marketing collaboration
D.
Control of incoming materials to prevent introduction of hazards
Question No. 57
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Which standard focuses on prerequisites for food manufacturing (sector-specific)?
A.
ISO 14001
B.
ISO 9001
C.
ISO/TS 22002
D.
ISO 22000
Question No. 58
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What is a food safety hazard?
A.
Any undesirable quality defect
B.
Production delay
C.
Equipment malfunction
D.
A biological, chemical, or physical agent with potential to cause adverse health effect
Question No. 59
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What is the purpose of allergen management in food safety systems?
A.
To improve product taste
B.
To reduce production costs
C.
To eliminate all allergens from products
D.
To control and prevent unintended allergen cross-contact and ensure proper labeling
Question No. 60
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Which approach does ISO 22000:2018 emphasize for risk management?
A.
Risk-based thinking and preventive approach
B.
Cost-cutting measures
C.
Random quality checks
D.
Reactive approach after incidents occur
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