HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. Active Manageri- preventative rather than reactive approach to food safety. Procedures to prevent,
al Control
Answer:
eliminate, or reduce foodborne illness risk factors through continuous system of
monitoring and verification.
Question:
2. Foodborne Ill-
ness Risk Factors Contaminated Equipment, Poor Personal Hygiene.
include:
Answer:
Food from unsafe sources, Inadequate Cooking, Improper Holding Temperatures,
Question:
3. HACCP - what
does it stand for
Answer:
Hazard analysis and critical control point
Question:
4. Active man-
agerial control
through HAC-
CP principles is
achieved by:
Answer:
Identifying the food safety hazards attributes to products, determining the nec-
essary steps that will control the identified hazards, and implementing on-going
practices or procedures that will ensure safe food.
Question:
5. HACCP voluntary Food Code requires HACCP plan when doing specialized processes like reduced
or involuntary?
, Answer:
oxygen packaging. In general though the implementation of HACCP at the retail
level is voluntary. FDS endorses voluntary implementation as effective means for
controlling foodborne illness risk factors.
Question:
6. HACCP may offer Reduction in product loss, increase in product quality, better control of product
what addition ad- inventory, consistency in product preparation, increase in profit, increase in em-
vantages
Answer:
ployee awareness and participation in food safety.
Question:
7. Federal perfor-
mance standards ing microorganisms that need to be destroyed through a process. For example,
Answer:
define safety expectations for specific foods, saying the number of disease caus-
instead of cooking chicken to 165 for 15 seconds like the Food Code says, perfor-
mance standards allow you to use a different combo of time and temp as long as
same level of public safety is achieved.
Question:
Answer:
When using per- a comprehensive HACCP plan approved by regulatory authority and recores in
formance stan- support of plan must be kept.
dards you must
have
Question:
9. HACCP has no
single correct ap-
plication
Answer:
variations are appropriate as long as based on sound public health judgment.
Study Material 2026
Question:
1. Active Manageri- preventative rather than reactive approach to food safety. Procedures to prevent,
al Control
Answer:
eliminate, or reduce foodborne illness risk factors through continuous system of
monitoring and verification.
Question:
2. Foodborne Ill-
ness Risk Factors Contaminated Equipment, Poor Personal Hygiene.
include:
Answer:
Food from unsafe sources, Inadequate Cooking, Improper Holding Temperatures,
Question:
3. HACCP - what
does it stand for
Answer:
Hazard analysis and critical control point
Question:
4. Active man-
agerial control
through HAC-
CP principles is
achieved by:
Answer:
Identifying the food safety hazards attributes to products, determining the nec-
essary steps that will control the identified hazards, and implementing on-going
practices or procedures that will ensure safe food.
Question:
5. HACCP voluntary Food Code requires HACCP plan when doing specialized processes like reduced
or involuntary?
, Answer:
oxygen packaging. In general though the implementation of HACCP at the retail
level is voluntary. FDS endorses voluntary implementation as effective means for
controlling foodborne illness risk factors.
Question:
6. HACCP may offer Reduction in product loss, increase in product quality, better control of product
what addition ad- inventory, consistency in product preparation, increase in profit, increase in em-
vantages
Answer:
ployee awareness and participation in food safety.
Question:
7. Federal perfor-
mance standards ing microorganisms that need to be destroyed through a process. For example,
Answer:
define safety expectations for specific foods, saying the number of disease caus-
instead of cooking chicken to 165 for 15 seconds like the Food Code says, perfor-
mance standards allow you to use a different combo of time and temp as long as
same level of public safety is achieved.
Question:
Answer:
When using per- a comprehensive HACCP plan approved by regulatory authority and recores in
formance stan- support of plan must be kept.
dards you must
have
Question:
9. HACCP has no
single correct ap-
plication
Answer:
variations are appropriate as long as based on sound public health judgment.
