HACCP Training Exam | Verified Exam Questions and Answers | Latest
Updated Study Material 2026
Question:
1. A HACCP system focuses the prevention of hazards
rather then finished product
Answer:
TRUE
Question:
2. The "C-C-P" in HACCP stands for crisis control point
Answer:
FALSE
Question:
3. One of the most effective CCPs is the application of
cooling to kill microorganisms that can cause illness
Answer:
FALSE
Question:
4. The HACCP system is a common sense system to food FALSE
Answer:
production that simply relies on the philosophy of "of
it isn't broken, don't fix it"
Question:
5. What does HACCP stand for?
Answer:
The Hazard Analysis and
Critical Control Point Sys-
tem
,Question:
6. When, despite all efforts, contamination had been
found in food that has already been distributed, HAC-
CP
process
Answer:
Documentation
will be part of managing the recall
Question:
7. Hazard means any biological, chemical (including ra- True
Answer:
diological), or physical agent that is reasonably likely
to cause illness or injury in humans of animals in the
absence of its control
Question:
8. A foodborne disease is when a person (or animal) eats TRUE
Answer:
food containing harmful microorganisms, which then
grow in the intestinal tract and cause illness
Question:
9. A foodborne disease outbreak is the occurrence or
20 or more cases of the same disease from a a food
establishment, food handler or product
Answer:
FALSE
Question:
10. The most common viral agents that cause foodborne FALSE
Answer:
disease are: Hepatitis A, norovirus, rotavirus and HIV
Question:
11. Contamination is the unintended presence of poten- d
, Answer:
tially harmful substances - identify what areas might
be considered hazards to food safety:
a. Microorganisms
b. Physical objects
c. Radiation
d. All of the above
Question:
12. Indirect cross-contamination is the use of contaminat- TRUE
Answer:
ed equipment, surfaces, etc. to process foods
Question:
13. Any product that will not see further processing or
washing, for instance foods that the consumer buys
as Ready to Eat (RTE) - like fresh produce - should be
particularly protected from cross-contamination
Answer:
TRUE
Question:
14. Chemicals are divided into two primary categories:
restricted substances and unavoidable poisonous or
deleterious substances
Answer:
TRUE
Question:
15. Chemicals which should be considered in your plan
might also include:
Answer:
d
a. Color additives
b. Direct food additives
c. Pesticide chemicals
d. All of the above
Updated Study Material 2026
Question:
1. A HACCP system focuses the prevention of hazards
rather then finished product
Answer:
TRUE
Question:
2. The "C-C-P" in HACCP stands for crisis control point
Answer:
FALSE
Question:
3. One of the most effective CCPs is the application of
cooling to kill microorganisms that can cause illness
Answer:
FALSE
Question:
4. The HACCP system is a common sense system to food FALSE
Answer:
production that simply relies on the philosophy of "of
it isn't broken, don't fix it"
Question:
5. What does HACCP stand for?
Answer:
The Hazard Analysis and
Critical Control Point Sys-
tem
,Question:
6. When, despite all efforts, contamination had been
found in food that has already been distributed, HAC-
CP
process
Answer:
Documentation
will be part of managing the recall
Question:
7. Hazard means any biological, chemical (including ra- True
Answer:
diological), or physical agent that is reasonably likely
to cause illness or injury in humans of animals in the
absence of its control
Question:
8. A foodborne disease is when a person (or animal) eats TRUE
Answer:
food containing harmful microorganisms, which then
grow in the intestinal tract and cause illness
Question:
9. A foodborne disease outbreak is the occurrence or
20 or more cases of the same disease from a a food
establishment, food handler or product
Answer:
FALSE
Question:
10. The most common viral agents that cause foodborne FALSE
Answer:
disease are: Hepatitis A, norovirus, rotavirus and HIV
Question:
11. Contamination is the unintended presence of poten- d
, Answer:
tially harmful substances - identify what areas might
be considered hazards to food safety:
a. Microorganisms
b. Physical objects
c. Radiation
d. All of the above
Question:
12. Indirect cross-contamination is the use of contaminat- TRUE
Answer:
ed equipment, surfaces, etc. to process foods
Question:
13. Any product that will not see further processing or
washing, for instance foods that the consumer buys
as Ready to Eat (RTE) - like fresh produce - should be
particularly protected from cross-contamination
Answer:
TRUE
Question:
14. Chemicals are divided into two primary categories:
restricted substances and unavoidable poisonous or
deleterious substances
Answer:
TRUE
Question:
15. Chemicals which should be considered in your plan
might also include:
Answer:
d
a. Color additives
b. Direct food additives
c. Pesticide chemicals
d. All of the above
