Engine Performance & Tuning Flashcards
7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Engine Performance & Tuning flashcards as text
During a HACCP audit, an auditor observes that the facility uses the same knife for raw and cooked meat without sanitizing between uses. This would MOST likely be identified as a failure of:
Answer: A prerequisite program for sanitation and cross-contamination prevention
Cross-contamination prevention between raw and cooked products is a prerequisite program (sanitation/GMP) failure, not a CCP critical limit issue.
Which of the following BEST describes the scope of a HACCP audit compared to a GMP inspection?
Answer: HACCP audits assess the systematic application of the 7 HACCP principles and their records
A HACCP audit evaluates whether all 7 HACCP principles are effectively implemented and documented, encompassing hazard analysis through record-keeping.
A facility's water activity (aw) control is listed as a CCP for a low-moisture snack food. The critical limit is aw ≤ 0.85. Which pathogen is this CCP PRIMARILY designed to control?
Answer: Staphylococcus aureus toxin production
S. aureus is the primary pathogen of concern at intermediate aw levels (0.85–0.92) because it can produce heat-stable enterotoxin in higher moisture products.
An auditor is conducting a third-party HACCP certification audit. After finding multiple critical nonconformances, the MOST appropriate auditor action is to:
Answer: Document all findings and recommend non-certification pending corrective actions
Critical nonconformances typically result in a recommendation for non-certification; the facility must address findings before certification can be issued.
What is the MAIN reason that HACCP records must be signed and dated by the person performing the monitoring?
Answer: To establish accountability and provide a verifiable trail of CCP control
Signatures and dates on monitoring records establish accountability and provide an auditable trail demonstrating that CCPs were monitored as required.
A food safety auditor identifies that a facility has not updated its HACCP plan after switching from a batch cooking process to a continuous-flow process. This finding BEST represents:
Answer: A significant nonconformance because process changes require HACCP plan reassessment
Process changes must trigger a HACCP plan reassessment because the hazard analysis and CCP determinations may no longer be valid for the new process.
Which of the following BEST defines 'flow diagram' as used in a HACCP plan?
Answer: A step-by-step schematic of all process steps from raw material receipt to distribution
A flow diagram in HACCP is a sequential representation of all process steps, used by the HACCP team to identify where hazards may be introduced or controlled.