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HACCP Exam: Questions And Accurate Answers (Pass!)
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HACCP Exam: Questions And Accurate Answers (Pass!)Which of the following statements is NOT true about HACCP? Right Ans - Is
a reactive measure
In a food production company, who has the overall responsibility for the
development, organization and management of the HACCP program? Right
Ans - HACCP Coordinator
Which of the following statements is NOT a principle of HACCP? Right Ans -
Develop Good Manufacturing Practices (GMPs)
Which of the following companies helped to develop HACCP? Right Ans -
Pillsbury
Which of the following is NOT a type of hazard? Right Ans - Emotional
HACCP was originally developed for which of the following organizations to
use to ensure food safety in their programs? Right Ans - NASA
The acronym HACCP stands for which of the following? Right Ans - Hazard
Analysis and Critical Control Points
Which of the following is NOT a task HACCP is designed to do? Right Ans -
Develop production goals
Which of the following is NOT a preliminary task to develop a HACCP plan?
Right Ans - Identify critical control points
Which of the following is NOT a type of critical limit? Right Ans -
Nutritional Content
Which of the following correctly defines the acronym GMP? Right Ans -
Good Manufacturing Practices
Which of the following bacteria is associated with the "Hamburger illness"?
Right Ans - E. Coli 0157:H7
, Which of the following is an ingredient in a product which can cause an
adverse reaction in individuals who are sensitive to the ingredient? Right
Ans - Allergen
Which of the following is NOT a potential chemical hazard? Right Ans -
Metal shavings
Which of the following is NOT a potential cause of bacterial contamination
during food processing? Right Ans - Sanitizing Knives
USDA has a ZERO TOLERANCE policy for which of the following in ground
beef? Right Ans - E. Coli
Which of the following is a substance which, if found in a food product, is not
for for human consumption? Right Ans - Adulterant
Which of the following correctly defines a biological hazard? Right Ans -
Bacteria or viruses which causes foodborne illness
Which of the following is NOT a spore-forming pathogen? Right Ans -
Salmonella
If a problem has occurred more than once within a system, FSIS deems this
problems as which of the following? Right Ans - Reasonably likely to occur
When conducting a hazard analysis for raw ground beef chubs, one hazard
which was identified were pathogens such as E. coli and salmonella being
present on the meat and receiving. Raw meat is a known source of pathogens
which cause foodborne illness if not handled properly. Should this be
addressed in the HACCP plan and why? Right Ans - Yes. the likelihood and
severity of the hazard is high.
Which of the following does not occur when conducting a hazard analysis?
Right Ans - Critical limits are set
A step which is NOT conducted within your food processing facility such as
storage of your product by a grocery store can be described as which of the
following concerning your hazard analysis and the HACCP plan? Right Ans -
Absence of control
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