HACCP Exam Questions and Answers
100% Pass
HACCP - ✔✔hazard analysis critical control point
FSMA - ✔✔food safety modernization act
-preventative controls
what were the three challenges in formulating a diet for astronauts in the 1960s - ✔✔1-
in the absence of gravity , what would it be like to eat? crumbs? choking hazard because
food wouldnt be swallowed as easily
2-this was in the early days of food processing technologies, and so the types of food
that could be preserved for long periods were limited and dehydrated foods were
available, but astronauts were not able to heat up water for rehydrating these meals
Katelyn Whitman, All Rights Reserved © 2025 1
,3-how to ensure the food provided to astronauts would be absolutely safe to consume -
a sick astronaut in space would lead to tragic consequences and potentially a failed
mission
who partnered together to create a food safety program and safe and stable foods for
astronauts to find that the current food safety system was inadequate - ✔✔United States
National Aeronautics and Space Administration (NASA) and Pillsbury
When was HACCP first proven to be successful - ✔✔1950s and 60s
define a system - ✔✔components working together to accomplish tasks in a defined
environment
from which of the following industries was the HACCP management system derived
-investment banking
-munitions
-health
-sports - ✔✔munitions
when did the national research council (NRC) recommend the entire food industry
adopts HACCP - ✔✔1985
HACCP covers food safety and quality issues
Katelyn Whitman, All Rights Reserved © 2025 2
, -true
-false - ✔✔false
HACCP was developed for NASA prior to it becoming widely used in the food
processing industry - ✔✔true
What is the codex alimentarius's definition of HACCP - ✔✔a system that identifies,
evaluates and controls hazards that are significant for food safety
What is the National Advisory Committee on Microbiological Criteria of Food
(NACMCF) definition of HACCP - ✔✔A systemic approach to the identification,
evaluation and control of food safety hazards
What are ways of hazards to be introduced in typical food processes - ✔✔-raw
materials/ingredients
-packaging materials
-employee hygiene training
-waste handling
-equipment and building design
-security of the facility from intruders
-insect and rodent control
Katelyn Whitman, All Rights Reserved © 2025 3
100% Pass
HACCP - ✔✔hazard analysis critical control point
FSMA - ✔✔food safety modernization act
-preventative controls
what were the three challenges in formulating a diet for astronauts in the 1960s - ✔✔1-
in the absence of gravity , what would it be like to eat? crumbs? choking hazard because
food wouldnt be swallowed as easily
2-this was in the early days of food processing technologies, and so the types of food
that could be preserved for long periods were limited and dehydrated foods were
available, but astronauts were not able to heat up water for rehydrating these meals
Katelyn Whitman, All Rights Reserved © 2025 1
,3-how to ensure the food provided to astronauts would be absolutely safe to consume -
a sick astronaut in space would lead to tragic consequences and potentially a failed
mission
who partnered together to create a food safety program and safe and stable foods for
astronauts to find that the current food safety system was inadequate - ✔✔United States
National Aeronautics and Space Administration (NASA) and Pillsbury
When was HACCP first proven to be successful - ✔✔1950s and 60s
define a system - ✔✔components working together to accomplish tasks in a defined
environment
from which of the following industries was the HACCP management system derived
-investment banking
-munitions
-health
-sports - ✔✔munitions
when did the national research council (NRC) recommend the entire food industry
adopts HACCP - ✔✔1985
HACCP covers food safety and quality issues
Katelyn Whitman, All Rights Reserved © 2025 2
, -true
-false - ✔✔false
HACCP was developed for NASA prior to it becoming widely used in the food
processing industry - ✔✔true
What is the codex alimentarius's definition of HACCP - ✔✔a system that identifies,
evaluates and controls hazards that are significant for food safety
What is the National Advisory Committee on Microbiological Criteria of Food
(NACMCF) definition of HACCP - ✔✔A systemic approach to the identification,
evaluation and control of food safety hazards
What are ways of hazards to be introduced in typical food processes - ✔✔-raw
materials/ingredients
-packaging materials
-employee hygiene training
-waste handling
-equipment and building design
-security of the facility from intruders
-insect and rodent control
Katelyn Whitman, All Rights Reserved © 2025 3
