HACCP Exam | Verified Exam Questions and Answers | Latest Updated Study Material 2026

HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026

Question:

1. What is NOT necessary in a
food product flow diagram
Answer:

Where HACCP record are required in the process

Question:

2. What is a common means to
control physical hazards in liq-
uid food products is the use of
Answer:

Screens

Question:

3. In HACCP systems, a hazard
analysis considers
Answer:

Food safety only

Question:

4. True/False. Concerning critical False
Answer:

points. They require end-prod-
uct testing so they should be
limited to one or two per
process

Question:

5. What is an example of critical Acidification of a food such as pickles prior to commercial
Answer:

control point that can prevent canning.
a hazard from occurring

, Question:

6. Generic food safety controls
that are applied in all types of
food operations to maintain a
hygienic environment are
Answer:

Prerequisite programs

Question:

7. True/False. Critical limits are
determined only after identify-
ing critical control points
Answer:

True

Question:

8. To be effective, critical limits
must be
Answer:

in place and operational, measurable and/or observable

Question:

Answer:

Critical limits established consider the potential of these hazards to cause injury based
to control physical hazards on their size, hardness or sharpness
should

Question:

10. In HACCP systems, operating
limits are commonly use
Answer:

To compensate for expected variation in operation of process-
ing equipment so that critical limits are not exceeded.

Question:

11. In HACCP, the act of conduct- Monitering