HACCP study guide Questions and
Answers 100% Pass
HACCP - ✔✔Hazard Analysis Critical Control Points
SSOPs - ✔✔Sanitary Standard Operating Procedures
Critical Control Points - ✔✔Points at which measures are applied to maximum food
safety
(RTE) - ✔✔Ready To Eat - Food that will NOT see any further processing
Adulteration - ✔✔Food that fails to meet Federal or state standards
An Outbreak - ✔✔When two or more cases of a similar disease occurs from a food
establishment, handler or product
Sporadic - ✔✔Much more common and isolated cases of foodborne illnesses
Contamination - ✔✔The unintended presence of potentially harmful substances
Hazards - ✔✔A biological, chemical or physical agent that is likely to cause illness or
injury
Katelyn Whitman, All Rights Reserved © 2025 1
Answers 100% Pass
HACCP - ✔✔Hazard Analysis Critical Control Points
SSOPs - ✔✔Sanitary Standard Operating Procedures
Critical Control Points - ✔✔Points at which measures are applied to maximum food
safety
(RTE) - ✔✔Ready To Eat - Food that will NOT see any further processing
Adulteration - ✔✔Food that fails to meet Federal or state standards
An Outbreak - ✔✔When two or more cases of a similar disease occurs from a food
establishment, handler or product
Sporadic - ✔✔Much more common and isolated cases of foodborne illnesses
Contamination - ✔✔The unintended presence of potentially harmful substances
Hazards - ✔✔A biological, chemical or physical agent that is likely to cause illness or
injury
Katelyn Whitman, All Rights Reserved © 2025 1