Food Safety and Quality Auditor

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Q_01 domain/d1 · medium single discuss →

A food safety team is beginning to develop a new HACCP system for a ready-to-eat meal targeted at hospital patients. Before conducting any hazard analysis, which preliminary task specifically addresses the fact that the end-user is a vulnerable population?

A Assembling and training the Food Safety and HACCP team with qualified individuals
B Describing the intended use of the product and its end-user
C Developing a product or process flow diagram
D Verifying the product or process flow diagram

Q_02 domain/d1 · medium single discuss →

A HACCP team is defining critical limits for a cooking CCP. Which activity best reflects the correct basis for establishing those critical limits under Principle 3?

A Setting limits at the tightest values the production line can consistently achieve
B Using appropriate scientific sources related to chemical, microbiological, and physical limits
C Adopting the customer's specification limits as the critical limits
D Averaging historical monitoring data collected during past production runs