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HACCP Certification Exam - Questions With Verified Solutions
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HACCP Certification Exam - Questions With VerifiedSolutions
A HACCP record must contain the following
a) Time
b) Date
c) Initials
d) All of the above Right Ans - D
A HACCP plan must be reviewed once per year at minimum
True or False Right Ans - True
HACCP record must be completed at the actual time that event occurs- it can
not be filled in after production is complete.
True or False Right Ans - True
All HACCP records must be maintained for at least
A) Six months
B) 1 year
C) 2 years
D) Forever Right Ans - B
GMP Stands for:
A) Good Manufacturing Practices
B) Great Many people
C) Good Meat Product
D) Gas Modified Package Right Ans - A
SSOP stands for:
A) Standard Supervisor Operating Procedure
B) Sanitation Standard Operating Procedures
C) Sanitary Standards of Production
D) Some Silly Office Person Right Ans - B
At point, step or procedure in a food in a food process at which control can be
applied and, as a result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level is called a:
A) Critical Control Point
, B) Hazard Analysis
C) Critical Analysis
D) Point of failure Right Ans - A
The maximum or minimum value to which a physical, biological or chemical
hazard must be controlled at a critical control point to prevent, eliminate or
reduce to an acceptable level the occurrence of the identified food safety
hazard is called the:
A) Critical Number
B) Critical Value
C) Hazard Value
D) Critical Limit Right Ans - D
Corrective actions are pre-planned events-not what happens after a mistake is
made.
True or false Right Ans - True
Failure to meet a required critical limit for a critical control point is called a:
A) Deviation
B) Failure
C) Corrective Actions
D) REcall Right Ans - A
Verification are those activities other than monitoring that determine the
validity of the plan and that it is operating according to how it was written.
True or False Right Ans - True
A flow diagram must consider all steps in the production chain including
distribution.
True or False Right Ans - True
Once the HACCP plan is written and accepted by USDA it can not ever be
changed.
True or false Right Ans - False
The process of describing what could go wrong at each step in the flow chart
is called the:
A) Hazard Analysis
B) Hazard flow chart
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