Certified HACCP Manager Exam 2026–2027
Newest Update 100 Questions with Verified
Practice Answers Grade A Plus Guaranteed
1. What does HACCP stand for?
A. Hazard Analysis and Critical Control Points
B. Health and Audit Compliance Control Procedures
C. Hazard Assessment and Control of Chemical Processes
D. Hygiene Analysis and Critical Care Plan
Answer: A
HACCP stands for Hazard Analysis and Critical Control Points, a systematic food safety
management approach.
2. What is the first principle of HACCP?
A. Establish critical limits
B. Conduct hazard analysis
C. Verify the system
D. Establish monitoring procedures
Answer: B
Hazard analysis identifies potential biological, chemical, and physical hazards.
3. How many principles are in HACCP?
A. 5
B. 6
C. 7
D. 8
Answer: C
There are seven internationally recognized HACCP principles.
4. What is a Critical Control Point (CCP)?
A. A cleaning step
B. A point where hazards can be prevented or eliminated
C. A storage area
D. A customer inspection point
Answer: B
A CCP is a step where control is essential to prevent or eliminate a food safety hazard.
5. Which is an example of a biological hazard?
A. Metal fragments
B. Salmonella
C. Glass pieces
D. Plastic packaging
Answer: B
Salmonella is a pathogenic microorganism.
6. What is the purpose of critical limits?
A. To define acceptable safety boundaries
B. To increase production speed
C. To reduce cost
, D. To replace CCPs
Answer: A
Critical limits ensure each CCP is under control.
7. Who is responsible for HACCP implementation?
A. Only government inspectors
B. Only consumers
C. Food business operators
D. Only suppliers
Answer: C
Food business operators are responsible for implementing HACCP.
8. Which step follows hazard analysis in HACCP?
A. Verification
B. Establish CCPs
C. Monitoring procedures
D. Packaging
Answer: B
CCPs are identified after hazard analysis.
9. What is monitoring in HACCP?
A. Final product labeling
B. A planned sequence of observations
C. Marketing control
D. Supplier approval
Answer: B
Monitoring ensures CCPs remain under control.
10. Verification in HACCP means:
A. Selling products
B. Checking if HACCP works effectively
C. Cooking food
D. Cleaning equipment
Answer: B
Verification confirms the system is functioning properly.
11. Corrective action is taken when:
A. CCP is under control
B. Critical limit is exceeded
C. Product is packaged
D. Employees are trained
Answer: B
Corrective actions are implemented when deviations occur.
12. What is a physical hazard?
A. Cleaning chemicals
B. Bacteria
C. Glass or metal fragments
D. Allergens
Answer: C
Physical hazards are foreign objects like glass or metal.
, 13. Which is a chemical hazard?
A. Salmonella
B. Pesticide residues
C. Hair
D. Stones
Answer: B
Chemical hazards include pesticides and cleaning chemicals.
14. What is prerequisite program (PRP)?
A. Marketing strategy
B. Basic conditions for safe food production
C. Customer feedback
D. Shipping method
Answer: B
PRPs include sanitation, hygiene, and facility design.
15. Which HACCP principle involves documentation?
A. Principle 6
B. Principle 1
C. Principle 3
D. Principle 7
Answer: D
Record keeping is Principle 7.
16. What is the purpose of HACCP team?
A. Advertising
B. Developing and implementing HACCP plan
C. Selling products
D. Cleaning facilities
Answer: B
The team designs and maintains the HACCP system.
17. Which hazard is most dangerous in food safety?
A. Physical
B. Biological
C. Packaging
D. Financial
Answer: B
Biological hazards cause most foodborne illnesses.
18. What is a flow diagram used for in HACCP?
A. Marketing plan
B. Mapping production steps
C. Financial analysis
D. Hiring staff
Answer: B
It outlines all steps in food production.
19. What is validation in HACCP?
A. Final product sale
B. Proof that control measures are effective
C. Cleaning schedule
Newest Update 100 Questions with Verified
Practice Answers Grade A Plus Guaranteed
1. What does HACCP stand for?
A. Hazard Analysis and Critical Control Points
B. Health and Audit Compliance Control Procedures
C. Hazard Assessment and Control of Chemical Processes
D. Hygiene Analysis and Critical Care Plan
Answer: A
HACCP stands for Hazard Analysis and Critical Control Points, a systematic food safety
management approach.
2. What is the first principle of HACCP?
A. Establish critical limits
B. Conduct hazard analysis
C. Verify the system
D. Establish monitoring procedures
Answer: B
Hazard analysis identifies potential biological, chemical, and physical hazards.
3. How many principles are in HACCP?
A. 5
B. 6
C. 7
D. 8
Answer: C
There are seven internationally recognized HACCP principles.
4. What is a Critical Control Point (CCP)?
A. A cleaning step
B. A point where hazards can be prevented or eliminated
C. A storage area
D. A customer inspection point
Answer: B
A CCP is a step where control is essential to prevent or eliminate a food safety hazard.
5. Which is an example of a biological hazard?
A. Metal fragments
B. Salmonella
C. Glass pieces
D. Plastic packaging
Answer: B
Salmonella is a pathogenic microorganism.
6. What is the purpose of critical limits?
A. To define acceptable safety boundaries
B. To increase production speed
C. To reduce cost
, D. To replace CCPs
Answer: A
Critical limits ensure each CCP is under control.
7. Who is responsible for HACCP implementation?
A. Only government inspectors
B. Only consumers
C. Food business operators
D. Only suppliers
Answer: C
Food business operators are responsible for implementing HACCP.
8. Which step follows hazard analysis in HACCP?
A. Verification
B. Establish CCPs
C. Monitoring procedures
D. Packaging
Answer: B
CCPs are identified after hazard analysis.
9. What is monitoring in HACCP?
A. Final product labeling
B. A planned sequence of observations
C. Marketing control
D. Supplier approval
Answer: B
Monitoring ensures CCPs remain under control.
10. Verification in HACCP means:
A. Selling products
B. Checking if HACCP works effectively
C. Cooking food
D. Cleaning equipment
Answer: B
Verification confirms the system is functioning properly.
11. Corrective action is taken when:
A. CCP is under control
B. Critical limit is exceeded
C. Product is packaged
D. Employees are trained
Answer: B
Corrective actions are implemented when deviations occur.
12. What is a physical hazard?
A. Cleaning chemicals
B. Bacteria
C. Glass or metal fragments
D. Allergens
Answer: C
Physical hazards are foreign objects like glass or metal.
, 13. Which is a chemical hazard?
A. Salmonella
B. Pesticide residues
C. Hair
D. Stones
Answer: B
Chemical hazards include pesticides and cleaning chemicals.
14. What is prerequisite program (PRP)?
A. Marketing strategy
B. Basic conditions for safe food production
C. Customer feedback
D. Shipping method
Answer: B
PRPs include sanitation, hygiene, and facility design.
15. Which HACCP principle involves documentation?
A. Principle 6
B. Principle 1
C. Principle 3
D. Principle 7
Answer: D
Record keeping is Principle 7.
16. What is the purpose of HACCP team?
A. Advertising
B. Developing and implementing HACCP plan
C. Selling products
D. Cleaning facilities
Answer: B
The team designs and maintains the HACCP system.
17. Which hazard is most dangerous in food safety?
A. Physical
B. Biological
C. Packaging
D. Financial
Answer: B
Biological hazards cause most foodborne illnesses.
18. What is a flow diagram used for in HACCP?
A. Marketing plan
B. Mapping production steps
C. Financial analysis
D. Hiring staff
Answer: B
It outlines all steps in food production.
19. What is validation in HACCP?
A. Final product sale
B. Proof that control measures are effective
C. Cleaning schedule
