HACCP Quiz Questions and Answers 100% Pass

HACCP Quiz Questions and Answers 100% Pass The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food process. A. hazard analysis. B. monitoring procedure. C. verification exercise. D. flow diagram. - D. flow diagram. The MOST important element in starting an effective food safety management system is A. conducting a hazard analysis. B. obtaining management commitment. C. establishing pre-requisite programs. D. an operational employee health program. - B. obtaining management commitment. Which one of the following is considered a Pre-requisite Program? 2Katelyn Whitman, All Rights Reserved © 2025 A. Personal Hygiene B. Identifying critical control points C. Monitoring procedures D. Setting critical limits - A. Personal Hygiene When assembling the HACCP team the MOST important thing to consider is A. including individuals from multiple disciplines. B. ensuring the team members are food safety experts. C. to assure the team does not include local personnel. D. creating a team of quality assurance and control specialists. - A. including individuals from multiple disciplines. Which of the following information is required on the label of a food product container (for compliance with applicable codes and regulations) intended for the end consumer? A. It must include ingredient list in the country of origin language B. The water must be identified even if absorbed during processing C. The common and or scientific name of the ingredient must be listed D. Radiation use must say treated by irradiation and display Radura logo - D. Radiation use must say treated by irradiation and display Radura logo 3Katelyn Whitman, All Rights Reserved © 2025 Determining the likelihood of a hazard occurring A. must be established during monitoring a present hazard. B. is part of the hazard analysis being conducted. C. is when the hazard is identified as a critical control point. D. happens during establishing critical limits for the hazard. - B. is part of the hazard analysis being conducted. Wherever possible knowing the _______ of a hazard should be included when performing a hazard analysis A. severity and adverse health effects B. the most likely critical limits C. records from the previous year D. associated past foodborne illnesses - A. severity and adverse health effects An example of a critical control point is A. dicing raw ingredient for the preparation of soup mix. B. reviewing the source of raw ingredients for a food product. C. Cooking a raw food product to the critical limit. 4Katelyn Whitman, All Rights Reserved © 2025 D. serving finished, ready-to-eat product. - C. Cooking a raw food product to the critical limit. A potential hazard identified in a HACCP plan is A. paper packaging. B. food intolerance. C. glass fragment. D. aluminum cookware. - C. glass fragment. When is the BEST time to update a HACCP plan?