HACCP Certification Practice Questions

HACCP Certification Practice Questions There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - ✔✔C Critical Control Points (CCPs) are steps in a production process in which loss of control ma ...

HACCP Certification Practice Questions There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - ✔✔C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - ✔✔True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - ✔✔D A bacteria that can cause human illness is called A) Pathogen B) Parasite C) Coliform D) Mesophile - ✔✔A Psychrophilic bacteria are A) Warm Loving B) Hot loving C) Cold Loving D) All of the above - ✔✔C Most bacteria that cause human illness are in which class: A) Physychrophiles B) Mesophiles C) Thermophiles D) Pedophiles - ✔✔B Which of the following are considered primary sources of bacterial contamination A) Feces B) Hair c) Equipment D) All of the above - ✔✔D Which of the following are acceptable means of controlling bacteria A) killing B) Reducing the number of bacteria C) Controlling the growth of bacteria D) All of the above - ✔✔D Irradiation provides a total kill of all bacteria and makes the product sterile - ✔✔Fase On a harvest floor the best way to reduce the spread and overall number of bacteria on a carcass is to: A) Prevent fecal contamination B) Prevent carcass to carcass cross contamination C) Reduce employee handling D) All of the above - ✔✔D Carcass washing remove all bacteria - ✔✔B Any biological, chemical or physical property which may cause a food to be unsafe for human consumption is called a: A) Pathogen B) HAzard C) CCP D) GMP - ✔✔B GMP Stands for: A) Good Manufacturing Practices B) Great Many people C) Good Meat Product D) Gas Modified Package - ✔✔A SSOP stands for: A) Standard Supervisor Operating Procedure B) Sanitation Standard Operating Procedures C) Sanitary Standards of Production D) Some Silly Office Person - ✔✔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 - ✔✔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 - ✔✔D Corrective actions are pre-planned events-not what happens after a mistake is made. True or false - ✔✔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 - ✔✔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 - ✔✔True A flow diagram must consider all steps in the production chain including distribution. True or False - ✔✔True Once the HACCP plan is written and accepted by USDA it can not ever be changed. True or false - ✔✔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 C) Hazard Description D) Supporting documentation - ✔✔A Glass would be considered A) Chemical Hazard B) Physical Hazard C) Biological Hazard D) It depends on the size of glass - ✔✔B It is okay to create HACCP records using pencil True or False - ✔✔FAlse Monitoring of the HACCP plan must be done by a HACCP certified individual. True or False - ✔✔False Calibration of thermometers is considered a verification activity. True or false - ✔✔True Determining is a HACCP plan is scientifically correct and appropriate is called A)Verification B) Validation C) Hazard Review D) All of the above - ✔✔B A HACCP record must contain the following a) Time b) Date c) Initials d) All of the above - ✔✔D A HACCP plan must be reviewed once per year at minimum True or False - ✔✔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 - ✔✔True All HACCP records must be maintained for at least A) Six months B) 1 year C) 2 years D) Forever - ✔✔B Pre-shipment review is mandatory on all product produced under a HACCP plan True or False - ✔✔True It is okay for the USDA inspector to take a copy of your HACCP plan with them true or FALSE - ✔✔True Which of the following should not be a CCP A) chilling a piece of meat that has just been cooked B) Checking the temperature of the cooler where fresh meat is held C) The amount of bacteria present on the raw meat as it is received in your facility D) The internal temperature of a cooked piece of meat in the oven - ✔✔C A CCP can only be applied to a step or process that you have control over True or False - ✔✔True If you have a deviation form your HACCP plan product must be destroyed and can not be used for human consumption. True or false - ✔✔FAlse HACCP was originally invented for NASA and the space program. True or False - ✔✔True The max number of CCPs allowed in a HACCP plan are A) 1 B) 6 C) 10 D) unlimited - ✔✔D