HACCP EXAM QUESTIONS WITH
VERIFIED ANSWERS (100%
GUARANTEED PASS)
1. Biological hazards
2. Physical hazards
3. Chemical hazards
4. Packaging quality
5. Equipment reliability - Answer-Types of hazards
Hazards - Answer-- is a biological, chemical or physical agent that is reasonably likely to
cause illness or injury in the absence of its control
- refer to the conditions or contaminants in foods that can cause illness or injury.
Critical Control Point (CCP) - Answer-- is an identifiable point in the production chain
where a hazard may occur.
- This can either be a point, step or procedure at which control can be applied and is
essential to prevent or eliminate a hazard or reduce it to an acceptable level
Action - Answer-is taken to prevent the hazard from occurring
1. Assemble the HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site verification of flow diagram
6. List all potential hazards, conduct a hazard analysis and determine control measures
7. Determine CCPs
8. Establish critical limits for each CCP
9. Establish a monitoring system for each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish record keeping and documentation - Answer-Guidelines for the application
of HACCP system
1. Raw Materials
2. Specialist (Quality Assurance/technical)
3. Operation activities
4. Engineering/equipment technical knowledge of HACCP
5. Process
6. Finished product
7. Hazard expertise
8. Environment - Answer-Aspects of the HACCP Team
VERIFIED ANSWERS (100%
GUARANTEED PASS)
1. Biological hazards
2. Physical hazards
3. Chemical hazards
4. Packaging quality
5. Equipment reliability - Answer-Types of hazards
Hazards - Answer-- is a biological, chemical or physical agent that is reasonably likely to
cause illness or injury in the absence of its control
- refer to the conditions or contaminants in foods that can cause illness or injury.
Critical Control Point (CCP) - Answer-- is an identifiable point in the production chain
where a hazard may occur.
- This can either be a point, step or procedure at which control can be applied and is
essential to prevent or eliminate a hazard or reduce it to an acceptable level
Action - Answer-is taken to prevent the hazard from occurring
1. Assemble the HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site verification of flow diagram
6. List all potential hazards, conduct a hazard analysis and determine control measures
7. Determine CCPs
8. Establish critical limits for each CCP
9. Establish a monitoring system for each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish record keeping and documentation - Answer-Guidelines for the application
of HACCP system
1. Raw Materials
2. Specialist (Quality Assurance/technical)
3. Operation activities
4. Engineering/equipment technical knowledge of HACCP
5. Process
6. Finished product
7. Hazard expertise
8. Environment - Answer-Aspects of the HACCP Team
