HACCP Quiz Questions And Answers
Which one of the following is considered a Pre-requisite Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits A. Personal Hygiene
When assembling the HACCP team the MOST important thing to cons...
Which one of the following is considered a Pre-requisite Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits A. Personal Hygiene
When assembling the HACCP team the MOST important thing to consider is
A. including individuals from multiple disciplines.
B. ensuring the team members are food safety experts.
C. to assure the team does not include local personnel.
D. creating a team of quality assurance and control specialists. A. including individuals
from multiple disciplines.
Which of the following information is required on the label of a food product container (for
compliance with applicable codes and regulations) intended for the end consumer?
A. It must include ingredient list in the country of origin language
B. The water must be identified even if absorbed during processing
C. The common and or scientific name of the ingredient must be listed
, HACCP Quiz Questions And Answers
D. Radiation use must say treated by irradiation and display Radura logo D. Radiation use
must say treated by irradiation and display Radura logo
Determining the likelihood of a hazard occurring
A. must be established during monitoring a present hazard.
B. is part of the hazard analysis being conducted.
C. is when the hazard is identified as a critical control point.
D. happens during establishing critical limits for the hazard. B. is part of the hazard
analysis being conducted.
Wherever possible knowing the _______ of a hazard should be included when performing a
hazard analysis
A. severity and adverse health effects
B. the most likely critical limits
C. records from the previous year
D. associated past foodborne illnesses A. severity and adverse health effects
An example of a critical control point is
A. dicing raw ingredient for the preparation of soup mix.
, HACCP Quiz Questions And Answers
B. reviewing the source of raw ingredients for a food product.
C. Cooking a raw food product to the critical limit.
D. serving finished, ready-to-eat product. C. Cooking a raw food product to the critical
limit.
A potential hazard identified in a HACCP plan is
A. paper packaging.
B. food intolerance.
C. glass fragment.
D. aluminum cookware. C. glass fragment.
When is the BEST time to update a HACCP plan?
A. 18 months after development for product and process
B. During the reg agency's review of product and process
C. After the reg agency performs product/process review
D. After performing an onsite flow diagram of product and process D. After performing
an onsite flow diagram of product and process
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