This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “HACCP in Meat Processing”.
1. What is the full form of HACCP in meat industry?
a) Hazard Analysis Critical Control Point
b) Hazard Analysis Control Critical Packaging
c) Hazard Analysing Critical Control Problem
d) Hazard Analysing Control Critical Point
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Explanation: HACCP is a Hazard Analysis Critical Control Point. It is a management system followed in meat industry. Food safety is main objective of this HACCP program. It is addressed through the analysis of processing.
2. Which of the following is a prerequisite program in HACCP?
a) OPRP is prerequisite program that controls a significant hazard
b) OPRP is prerequisite program that controls all the hazards
c) GHP is a process to control significant hazard
d) GHP is a process to control the entire hazard
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Explanation: An OPRP is a prerequisite program in the HACCP. It is used to control a significant hazard in the meat processing line. These OPRPs are identified through risk assessments conducted. These can access the severity of the problem.
3. Why is HACCP used in meat industry?
a) It controls potential hazards in food production
b) It controls only microbial hazards in food production
c) It controls only physical hazards in food production
d) It controls only chemical hazards in food production
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Explanation: The HACCP controls potential hazards in meat production. It controls all types of physical, microbial and chemical pollutants. It detects these hazards through screening process. It gives assurances to the consumers that products are safe.
4. What are the benefits of HACCP?
a) Increase food safety standards
b) Decrease food safety standards
c) Maintains hygiene
d) Increase food safety standards and maintains hygiene
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Explanation: There are many advantages of HACCP. The HACCP helps in making trust brand by the industries for the consumers. It prevents hazards and therefore increases the food safety standards. It also ensures that the industry is acquiescent with the law.
5. HACCP an involuntary process.
a) True
b) False
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Explanation: The use of HACCP in India is currently voluntary. But it is recommended for the industries to follow in meat industries. During analysing of a hazard, it controls the hazards by merging the prerequisite programs and the HACCP plan.
6. At which step hazard analysis are conducted in the HACCP plan?
a) Step 1
b) Step 2
c) Step 3
d) Step 4
View Answer
Explanation: There are seven steps in HACCP plan in meat industry. The first and foremost step is to conduct hazard analysis. The whole food process is regulated to identify possible hazards that can affect the product.
7. Which step sets the critical limits in the HACCP plan?
a) Step 1
b) Step 2
c) Step 3
d) Step 4
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Explanation: The third step in HACCP plan in meat industry is to set critical limits. It is important to set maximum and minimum critical limits for the identified hazard. If the hazards are in the limit, then it safe for the products to be consumed.
8. At which step the corrective actions is established in the HACCP plan?
a) Step 5
b) Step 2
c) Step 7
d) Step 4
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Explanation: The fifth step in HACCP plan in meat industry is to establish corrective actions. Corrective actions are important when the critical limits are not under control. Therefore, the corrective actions are made to prevent foodborne illness, if the process exceeds critical limits.
9. Which step determines the critical control points in the HACCP plan?
a) Step 5
b) Step 2
c) Step 7
d) Step 4
View Answer
Explanation: The second step in HACCP plan in meat industry is to determine critical control points. In this step, the hazards which are determined in the first step should be kept under control. Therefore, quality tests should be done both at initial and final processing steps.
10. Which step establishes verification procedures in the HACCP plan?
a) Step 5
b) Step 6
c) Step 7
d) Step 4
View Answer
Explanation: The Sixth step in HACCP plan in meat industry is to establish verification procedures. Verification procedures comprise temperature and pressure logs, employees perform actions. Constant developments can be made to the process.
11. Which step establishes record keeping system in the HACCP plan?
a) Step 5
b) Step 2
c) Step 7
d) Step 4
View Answer
Explanation: The seventh and the final step in HACCP plan in meat industry is to establish record-keeping procedures. The records include the hazard analysis, the plan and supporting documents like temperature and pressure logs.
12. Which step establish monitoring system in the HACCP plan?
a) Step 5
b) Step 6
c) Step 7
d) Step 4
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Explanation: The fourth step in HACCP plan in meat industry is to establish a monitoring system. The monitoring step guarantees that the critical limits are under control. For example, thermometer is used for monitoring temperature of the product or the processing area.
13. Which step ensures all the steps involved in the HACCP plan are achieved?
a) Establish a monitoring system
b) Establish record-keeping procedures
c) Establish verification procedures
d) Establish corrective actions
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Explanation: The step “Establish verification procedures “ensures that all the steps involved in the HACCP plan are achieved. All the procedures including raw material inspection, microbial analysis and other documents are collected and verified at regular interval of time.
14. What is HACCP decision tree?
a) A tool used to determine critical control point
b) A board which have all the HACCP plan
c) A document which have all the HACCP plan
d) HACCP plan in the form of tree
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Explanation: A HACCP decision tree is a tool which is used in determining whether a hazard is considered as a critical control point or not. The preventive measures which are applied for the elimination of hazards are considered as a critical control point.
15. The questions involved in a HACCP decision tree are always answerable by a yes or no.
a) True
b) False
View Answer
Explanation: The HACCP decision tree consists of a set of questions designed to arrive at conclusions of whether a step is a critical control point or not. The questions involved in a HACCP decision tree are always answerable by a yes or no. The HACCP decision tree is used specifically for each type of hazard.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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