HACCP Test Questions with Correct Answers
steps or procedures that control the in-plant environmental conditions that provide a foundation for safe food production - Answer-prerequisite program
examples of prerequisite programs - Answer-sanitation, GMP, training, recall program
HACCP is not...
steps or procedures that control the in-plant environmental conditions that provide a
foundation for safe food production - Answer-prerequisite program
examples of prerequisite programs - Answer-sanitation, GMP, training, recall program
HACCP is not - Answer-a zero risk system
HACCP is designed to - Answer-minimize risks of food safety hazards
a proactive rather than reactive approach to addressing the CDC's risk - Answer-active
managerial control
a biological chemical or physical property that may cause food to be unsafe for
consumption - Answer-hazard
in HACCP, "hazards" refer to conditions or contaminants in foods that can cause illness
or injury. It does not refer to undesirable conditions or contaminants such as: - Answer-
insects, hair, filth, spoilage, economic fraud
microbiological hazards include harmful: - Answer-bacteria, viruses, protoza
a significant hazard must be controlled if it is - Answer-reasonably likely to occur, likely
to result in an unacceptable risk
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