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Examtopics Certified HACCP Auditor (CHA) Prepaway Real Exam Questions and dumps free download
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Certified HACCP Auditor (CHA)
#Question
If frequent temperature violations occur, what must be analyzed immediately?
A.
Market conditions
B.
Temperature monitoring practices
C.
Problems with suppliers
D.
Employee performance
Correct Answer:
B
Analyzing temperature monitoring practices can help identify the root causes of repeated violations and guide improvements.
#Question
What must be assessed if an establishment is considering changing suppliers?
A.
Previous audit history
B.
Staff preferences
C.
Number of employees
D.
Supplier advertisements
Correct Answer:
A
Assessing previous audit history helps evaluate the supplier's compliance with food safety standards.
#Question
If critical control limits are not met, what is the first action that should be taken?
A.
Document findings
B.
Increase production
C.
Continue processing
D.
Adjust limits
Correct Answer:
A
Documenting findings is crucial for traceability and to implement appropriate corrective actions when critical limits are not met.
#Question
An employee notices that safety procedures are not being enforced properly. What should they do?
A.
Ignore it
B.
Report to a supervisor
C.
Document it
D.
Increase output
Correct Answer:
B
Reporting to a supervisor enables appropriate corrective actions to be taken and reinforces adherence to safety protocols.
#Question
What aspect is crucial for effective allergen management in a facility?
A.
Ignoring feedback
B.
Cost reduction
C.
Staff training
D.
Increased marketing
Correct Answer:
C
Staff training is crucial to prevent cross-contact and ensure safe allergen management practices are followed.
#Question
If a shipment arrives with no temperature logs, what should be done?
A.
Reject the shipment
B.
Document the findings
C.
Accept and use
D.
Notify customers
Correct Answer:
A
Rejecting the shipment is crucial to prevent accepting potentially unsafe products due to missing temperature logs.
#Question
A food handler has identified potential food contamination but does not notify management. What is the risk?
A.
Reduced output
B.
Potential health hazards
C.
Decreased morale
D.
Increased safety
Correct Answer:
B
Failing to notify management about potential contamination increases the risk of health hazards and foodborne illnesses.
Certified HACCP Auditor (CHA)
#Question
If frequent temperature violations occur, what must be analyzed immediately?
A.
Market conditions
B.
Temperature monitoring practices
C.
Problems with suppliers
D.
Employee performance
Correct Answer:
B
Analyzing temperature monitoring practices can help identify the root causes of repeated violations and guide improvements.
#Question
What must be assessed if an establishment is considering changing suppliers?
A.
Previous audit history
B.
Staff preferences
C.
Number of employees
D.
Supplier advertisements
Correct Answer:
A
Assessing previous audit history helps evaluate the supplier's compliance with food safety standards.
#Question
If critical control limits are not met, what is the first action that should be taken?
A.
Document findings
B.
Increase production
C.
Continue processing
D.
Adjust limits
Correct Answer:
A
Documenting findings is crucial for traceability and to implement appropriate corrective actions when critical limits are not met.
#Question
An employee notices that safety procedures are not being enforced properly. What should they do?
A.
Ignore it
B.
Report to a supervisor
C.
Document it
D.
Increase output
Correct Answer:
B
Reporting to a supervisor enables appropriate corrective actions to be taken and reinforces adherence to safety protocols.
#Question
What aspect is crucial for effective allergen management in a facility?
A.
Ignoring feedback
B.
Cost reduction
C.
Staff training
D.
Increased marketing
Correct Answer:
C
Staff training is crucial to prevent cross-contact and ensure safe allergen management practices are followed.
#Question
If a shipment arrives with no temperature logs, what should be done?
A.
Reject the shipment
B.
Document the findings
C.
Accept and use
D.
Notify customers
Correct Answer:
A
Rejecting the shipment is crucial to prevent accepting potentially unsafe products due to missing temperature logs.
#Question
A food handler has identified potential food contamination but does not notify management. What is the risk?
A.
Reduced output
B.
Potential health hazards
C.
Decreased morale
D.
Increased safety
Correct Answer:
B
Failing to notify management about potential contamination increases the risk of health hazards and foodborne illnesses.
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