Preventive Controls Qualified Individual (PCQI) — human food

USA · Food Safety Preventive Controls Alliance · professional · unverified source

23practice questions written to this syllabus
2subjects

Format

Unverified. A standardised training course; whether it ends in a test was not confirmed.

Over the years

U.S. dairy plants under the FDA preventive-controls rule need a PCQI to prepare or oversee the food safety plan; the FSPCA course is the standard route. Course page (https://www.fspca.net/pchf-pcqi-v2-0) not read.

Official source: https://www.fspca.net/

Subjects this exam draws on

Infant Formula & Nutritional Dairy Products7 questionsDairy Food Safety Management Systems16 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. What is the main microbiological weakness of dry blending?

  1. No kill step follows the blending
  2. The blending step heats powder to 120 °C and burns it
  3. Dry blending cannot be done in a closed system
  4. Dry blending adds water that lets bacteria grow
Answer and working

A. No kill step follows the blending

Pathogens introduced with ingredients or in the blending area are not destroyed.

Infant Formula & Nutritional Dairy Products · Wet-mix, dry-blend and hybrid manufacture

2. The FSMA Preventive Controls for Human Food rule is codified in which part of the US Code of Federal Regulations?

  1. 21 CFR Part 121
  2. 21 CFR Part 101
  3. 21 CFR Part 117
  4. 21 CFR Part 131
Answer and working

C. 21 CFR Part 117

Part 117 holds CGMP and preventive controls. Part 131 has milk and cream standards of identity, Part 121 is the intentional adulteration rule, and Part 101 covers labelling.

Dairy Food Safety Management Systems · US preventive controls for human food

3. The hazard analysis required by 21 CFR Part 117 must consider which hazard that classic HACCP texts often omit?

  1. Hazards from price changes in raw materials
  2. Hazards from workplace injuries to employees
  3. Hazards intentionally introduced for economic gain
  4. Hazards from customers misusing products at home
Answer and working

C. Hazards intentionally introduced for economic gain

The rule requires consideration of economically motivated adulteration as well as biological, chemical (including radiological) and physical hazards. Consumer misuse is part of intended use; worker injuries and prices are outside food safety hazard analysis.

Dairy Food Safety Management Systems · US preventive controls for human food

4. Under the US FDA recall classification, which class applies when there is a reasonable probability that use of the product will cause serious adverse health consequences or death?

  1. Class II
  2. Class IV
  3. Class I
  4. Class III
Answer and working

C. Class I

Class I is for serious health hazards. Class II covers temporary or reversible consequences or a remote probability of serious harm; Class III covers products unlikely to cause harm; there is no Class IV.

Dairy Food Safety Management Systems · Traceability, recall and withdrawal

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