ICAR AIEEA-PG 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 · easy

Which document published by Codex contains both the good hygiene practices and the HACCP annex used worldwide?

1. Code of Practice for the Reduction of Aflatoxin in Feed
2. General Standard for the Use of Dairy Terms
3. General Standard for the Labelling of Prepackaged Foods
4. General Principles of Food Hygiene, CXC 1-1969

3 · HACCP: the seven principles and twelve steps · easy

Which is the first of the seven HACCP principles?

1. Determine the critical control points
2. Assemble the HACCP team
3. Construct a flow diagram
4. Conduct a hazard analysis

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

Which of these is a critical limit rather than a monitoring procedure at an HTST pasteuriser?

1. A recorder chart reviewed and signed each day
2. Testing the flow diversion valve at start-up
3. Reading the indicating thermometer each hour
4. Minimum holding-tube outlet temperature

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 plans for pasteurised milk, cheese, powder and ice cream · easy

In an HTST pasteuriser, which device returns milk that has not reached the set holding temperature to the balance tank?

1. The regenerator section
2. The flow diversion valve
3. The timing pump
4. The homogeniser

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

Which test on finished milk is used to verify that pasteurisation was adequate?

1. Alcohol stability test
2. Methylene blue reduction test
3. Alkaline phosphatase test
4. Clot-on-boiling test

8 · 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

9 · ISO 22000 and FSSC 22000 · easy

Which edition of ISO 22000 introduced the high-level structure shared with ISO 9001?

1. 2018
2. 2011
3. 2015
4. 2005