HLTH 642 Quiz 6

HLTH 642 Quiz 6

HLTH 642 Quiz 6 Liberty University

HLTH 642 Quiz: Strategic Application of Resources

1. Which of the following is considered a category for testing foods for contamination:
2. “Residual risk” is considered to be:
3. During the hazard analysis portion of HACCP:
4. This type of verification is to ensure the HACCP plan is followed on day-to-day basis:
5. The three components of risk analysis are:
6. This method of hazard identification is the least expensive to perform:
7. Food Safety Objectives (FSOs) are defined as:
8. At the federal level of food safety, the best-known risk management strategies involve:
9. This step in risk assessment is usually performed first.
10. The infective dose of a pathogen is difficult to establish because:
11. This step usually identifies the human population at risk of food hazards.
12. Risk estimates are the quantitative estimates of risk resulting from:
13. HACCP approaches can be used during:
14. HACCP-like approaches to food safety management is:
15. Stakeholders in the risk management process are defined as:
16. The purpose of verification procedures in a HACCP system:
17. This step in risk assessment is necessary to determine the quantitative relationship between the hazard and its effects:
18. Recordkeeping for a HACCP system:
19. Historically, in terms of risk assessment, the most important hazard identification source of microbial hazards in foods is/are:
20. With chronic toxicity of chemicals, the major difficulty with dose- response assessments is:
21. In terms of food safety, risk is defined as:
22. Critical limits are used to:
23. Regarding contaminants in foods, which of the following are based on informal judgments?
24. A food “hazard” is defined as:
25. Which of the following is NOT considered a step in risk assessment?

Set 2

1. This step in risk assessment is usually performed first.
2. The principle relationship between a HACCP system and risk analysis processes:
3. Which type of verification occurs during the initial phases of implementing a HACCP Plan?
4. Which of the following is NOT considered to be one of the HACCP principles?
5. Historically, in terms of risk assessment, the most important hazard identification source of microbial hazards in foods is/are:
6. This step usually identifies the human population at risk of food hazards.
7. Risk analysis processes benefit the HACCP system by:
8. Food Safety Objectives (FSOs) are defined as:
9. The greatest uncertainty associated with dose-response assessments of chronic toxicity is a combination of:
10. A major consideration in the exposure assessment of microorganisms and toxicants in foods include:
11. Which of the following is NOT considered a step in risk assessment?
12. A food “hazard” is defined as:
13. Critical control points (CCPs) in a HACCP system:
14. During the hazard analysis portion of HACCP:
15. In response to exceeding critical limits, HACCP Corrective Actions are:
16. Which of the following is considered a category for testing foods for contamination:
17. The primary purpose of monitoring CCPs in a HACCP System:
18. Which of the following is a prerequisite program or activity for HACCP?
19. What prerequisite programs are necessary to control hazards for non-CCPs in a HACCP system?
20. HACCP-like approaches to food safety management is:
21. The primary limitation of the HACCP system is:
22. The purpose of verification procedures in a HACCP system:
23. The three components of risk analysis are:
24. Dose-response assessments are used when assessing risks from:
25. At the federal level of food safety, the best-known risk management strategies involve: