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HACCP Certification Exam: Questions/Solutions (A+)
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HACCP Certification Exam: Questions/Solutions (A+)The number of principles that HACCP contains is: Right Ans - 7
HACCP is a food safety program that should involve: Right Ans - -plant
workers
-quality control personnel
-supervisory
The category(ies) of hazards associated with food which must be considered
when developing a HACCP plan are: Right Ans - -biological
-chemical
-physical
HACCP is: Right Ans - Hazard Analysis Critical Control Point
Which of the following statements is NOT correct? Right Ans - HACCP is a
reactive program that is applied during a crisis.
HACCP is most effective when used from farm to table. Right Ans - True
HACCP focuses exclusively on product safety - not quality. Right Ans - True
HACCP was first developed for NASA. Right Ans - True
HACCP is a safety-drive program that supplements existing regulatory
requirements. Right Ans - True
HACCP replaces previous quality assurance programs. Right Ans - False
HACCP replaces previous quality control programs. Right Ans - False
HACCP is a quality oriented program. Right Ans - False
HACCP validation focuses only on verification activities. Right Ans - False
HACCP validation includes scientific or technical support as well as in plant
validation data. Right Ans - True
, A food safety plan reanalysis must be performed: Right Ans - If a
preventive control or CCP is found to be ineffective.
HACCP requires new and different responsibilities for food safety by: Right
Ans - -Regulatory inspectors
-Plant personnel
A HACCP program may be found inadequate if: Right Ans - -Established
personnel are not performing tasks specified in the HACCP plan.
-The establishment fails to take corrective actions.
-HACCP records are not being maintained.
Corrective actions must correct the cause of the non-compliance when a
deviation occurs. Right Ans - True
Corrective action plans must determine the disposition of the non-compliant
product. Right Ans - True
Points in the process where food safety hazards can be prevented, eliminated
or reduced to acceptable levels. Right Ans - Critical control points
When conducting a hazard analysis: Right Ans - -food safety concerns must
be differentiated from quality concerns.
-Prepare a list of steps in the process where significant hazards occur.
-significant hazards identified must be controlled with a critical control point.
HACCP focuses on Right Ans - safety of food products.
Preventative controls: Right Ans - -are applied at steps where a hazard
could occur in the absence of a control.
-could be process, allergen, sanitation or supply chain.
Prerequisite programs Right Ans - -are based on cGMPS and sanitation
regulations
-create necessary foundation for food safety.
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