You need to answer 80% of the questions correctly to pass, but may take the quiz as many times as necessary to get the correct answers. Click “View Questions” on the results page to see why the correct answer is correct. Click “Retake Quiz” to try again.
Quiz Summary
0 of 5 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 5 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 5
1. Question
Sanitation practices can be either a GMP or a preventive control?
CorrectIncorrect -
Question 2 of 5
2. Question
Which is an example of potential hazards in peanut processing that might require a preventive control?
CorrectIncorrect -
Question 3 of 5
3. Question
Hygienic zoning separates areas in a process based on the need for sanitation or isolation. What is the primary pathogen-control area?
CorrectIncorrect -
Question 4 of 5
4. Question
Dry cleaning (cleaning without water) is the recommended method in a peanut process whenever possible.
CorrectIncorrect -
Question 5 of 5
5. Question
If monitoring shows a process violated rules or limits, corrective action could range from instructing an employee to dress correctly and stay in a dedicated area to stopping production, holding affected product, resampling, intensive dry re-cleaning, testing finished product, and reprocessing or destroying product.
CorrectIncorrect
