ICAR AICE-JRF/SRF Dairy Food Safety Management Systems: practice questions

1 · Prerequisite programmes and good manufacturing practice · easy

In a food safety management system, prerequisite programmes are best described as:

1. Legal limits for contaminants that a regulator sets for each category of dairy product
2. Laboratory tests on finished product that release each batch for dispatch to customers
3. Control measures with critical limits applied at specific steps of the process flow
4. Basic conditions and activities that keep a hygienic environment across the operation

2 · Prerequisite programmes and good manufacturing practice · medium

A dairy plant uses the same hose for raw-milk tanker unloading and for flushing a pasteurised-milk filler. Which prerequisite programme is most directly failing?

1. Approval of packaging suppliers for the filler
2. Pest proofing of doors at the reception bay
3. Segregation of raw and pasteurised equipment
4. Calibration of pasteuriser recording thermometers

3 · Prerequisite programmes and good manufacturing practice · hard

A plant tests every raw-milk tanker for beta-lactam residues before unloading. Its HACCP team classifies this as an OPRP rather than a CCP. Which argument best supports that classification?

1. Residues are prevented mainly on farms, and the test checks that control
2. Antibiotic residues are a physical hazard and so cannot be controlled by a CCP
3. A rapid test result cannot be recorded as monitoring
4. Pasteurisation destroys beta-lactam antibiotics, so a later CCP removes the hazard

4 · HACCP: the seven principles and twelve steps · medium

Corrective action at a CCP has two parts. Which pair is correct?

1. Inform the regulator, and destroy all stock made since the last audit
2. Repeat the hazard analysis and appoint a new team leader
3. Retrain the operator, and change the critical limit to the value achieved
4. Restore control of the process, and decide on affected product

5 · HACCP: the seven principles and twelve steps · medium

Why does HACCP prefer process control to end-product testing for low-rate contamination?

1. Small samples miss low-rate defects
2. End-product testing is prohibited by Codex for ready-to-eat dairy products
3. Laboratory methods cannot detect pathogens in milk products at any concentration
4. Process control removes the need for any laboratory verification of products

6 · HACCP: the seven principles and twelve steps · medium

What is the difference between monitoring and verification in HACCP?

1. Monitoring is written once at the start; verification is continuous on the line
2. Monitoring is done by auditors; verification is done by line operators each shift
3. Monitoring observes a CCP routinely; verification checks the plan works
4. Monitoring covers only PRPs; verification only limits

7 · HACCP plans for pasteurised milk, cheese, powder and ice cream · medium

In a cheese plant, why is the rate of acid development in the vat often monitored as a control?

1. pH measurement replaces the need for pasteurisation of the cheese milk
2. Acid development indicates the fat content of the cheese milk
3. Slow acidification lets Staphylococcus aureus form enterotoxin
4. Fast acidification destroys the rennet and stops curd formation

8 · HACCP plans for pasteurised milk, cheese, powder and ice cream · medium

Why is Listeria monocytogenes a particular concern in ice cream plants?

1. It is added as part of a starter culture
2. It survives freezing and enters from cold wet equipment
3. It survives the mix pasteurisation used for ice cream in every country
4. It grows rapidly in hardened ice cream stored at deep-freeze temperature

9 · ISO 22000 and FSSC 22000 · medium

ISO 22000:2018 describes two plan-do-check-act cycles. What are they?

1. One for quality and one for environmental management of the site
2. One for internal audits and one for certification audits
3. One for suppliers and one for customers of the organisation
4. Management system and operational control

10 · Internal audit and certification audit · medium

An auditor finds that a pasteuriser recorder has not been checked against the indicating thermometer as the procedure requires. The plant fixes the check that day. What else is needed to close the finding properly?

1. Nothing more, because the missing check has now been done
2. A change of the procedure to remove the comparison check
3. Root-cause analysis and corrective action to prevent recurrence
4. Replacement of the recorder with a new model from another supplier