HACCP Exam 2024/2025 – Questions With Solutions
Mycotoxins Right Ans - Toxic by-product of fungal growth on various foods
Aflatoxins Right Ans - peanuts, spices, corn, cotton, pistachios (aspergillus
flavus & A. parasiticus)
Ochratoxin Right Ans - Vine fruits, beer & wine
(Penicillium & Aspergillus spp.)
Citrinin Right Ans - mold ripened cheeses, miso, soy
(penicillium & aspergillus spp.)
Ergot Right Ans - Cereal grains & flours
(claviceps)
Patulin Right Ans - Apples, pear and grapes (fruit & juice)
(penicillium, aspergillus & byssochylamys)
Fusarium Right Ans - Grains (wheat & corn)
(Fusarium spp.)
Plants/plant components that cause human illness: Right Ans - rhubarb
leaves
cherry, peach & apricot pits
akee
8 Food Allergens: Right Ans - 1. Wheat
2. Soy
3. Eggs
4. Milk
5. Peanuts
6. Tree nuts
7. Seafood
8. Shellfish
(9) Sesame in Canada
Paralytic Shellfish Poisoning (PSP) Right Ans - -can occur in shellfish
(filter-feeding mollusks)
, -mussels, clams, scallops, oysters
-caused by neurotoxin = saxitoxin (produced in algae)
Scombroid Poisoning Right Ans - -caused by growth of bacteria that
produce enzyme = histidine decarboxylase
-converts histidine --> HISTAMINE
- temperature control of fish is important (chilled below 10C (50F) within 4
hours
-enzyme active at 40F but optimal at 90F
-freezing inhibits enzyme activity
Ciguatera Fish Poisoning (CFP) Right Ans - -caused by ingestion of toxic
algae by certain species of tropical fish (barracuda, King mackerel, groupers)
Hazard Right Ans - agent (biological, chemical, physical) that can cause
illness/death
Risk Right Ans - LIkelihood/probability that someone can get ill/die due to
exposure of hazard
= exposure x consequence
Biological hazard Right Ans - -bacterial, viral, parasitic organisms
7 Steps of HACCP: Right Ans - 1. Hazard Analysis
2. CCPs
3. Critical Limits
4. Monitoring Procedures
5. Corrective actions
6. Verification of plan
7. Record Keeping
Chemical Hazards Right Ans - Natural: toxins, heavy metals, allergens
Added: medicines, pesticides, sanitizers/cleaners
Viruses need a ________ to grow. Right Ans - Host; can't grow in food....only
in body
Bacteria grow in _______ and in ______. Right Ans - Food & body:
-infection
Mycotoxins Right Ans - Toxic by-product of fungal growth on various foods
Aflatoxins Right Ans - peanuts, spices, corn, cotton, pistachios (aspergillus
flavus & A. parasiticus)
Ochratoxin Right Ans - Vine fruits, beer & wine
(Penicillium & Aspergillus spp.)
Citrinin Right Ans - mold ripened cheeses, miso, soy
(penicillium & aspergillus spp.)
Ergot Right Ans - Cereal grains & flours
(claviceps)
Patulin Right Ans - Apples, pear and grapes (fruit & juice)
(penicillium, aspergillus & byssochylamys)
Fusarium Right Ans - Grains (wheat & corn)
(Fusarium spp.)
Plants/plant components that cause human illness: Right Ans - rhubarb
leaves
cherry, peach & apricot pits
akee
8 Food Allergens: Right Ans - 1. Wheat
2. Soy
3. Eggs
4. Milk
5. Peanuts
6. Tree nuts
7. Seafood
8. Shellfish
(9) Sesame in Canada
Paralytic Shellfish Poisoning (PSP) Right Ans - -can occur in shellfish
(filter-feeding mollusks)
, -mussels, clams, scallops, oysters
-caused by neurotoxin = saxitoxin (produced in algae)
Scombroid Poisoning Right Ans - -caused by growth of bacteria that
produce enzyme = histidine decarboxylase
-converts histidine --> HISTAMINE
- temperature control of fish is important (chilled below 10C (50F) within 4
hours
-enzyme active at 40F but optimal at 90F
-freezing inhibits enzyme activity
Ciguatera Fish Poisoning (CFP) Right Ans - -caused by ingestion of toxic
algae by certain species of tropical fish (barracuda, King mackerel, groupers)
Hazard Right Ans - agent (biological, chemical, physical) that can cause
illness/death
Risk Right Ans - LIkelihood/probability that someone can get ill/die due to
exposure of hazard
= exposure x consequence
Biological hazard Right Ans - -bacterial, viral, parasitic organisms
7 Steps of HACCP: Right Ans - 1. Hazard Analysis
2. CCPs
3. Critical Limits
4. Monitoring Procedures
5. Corrective actions
6. Verification of plan
7. Record Keeping
Chemical Hazards Right Ans - Natural: toxins, heavy metals, allergens
Added: medicines, pesticides, sanitizers/cleaners
Viruses need a ________ to grow. Right Ans - Host; can't grow in food....only
in body
Bacteria grow in _______ and in ______. Right Ans - Food & body:
-infection
