HACCP Certification Practice Questions DUE 31 OCTOBER 2023

HACCP Certification Practice Questions DUE 31 OCTOBER 2023 There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules -CORRECT ANSWER- C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False -CORRECT ANSWER- True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above -CORRECT ANSWER- D A bacteria that can cause human illness is called A) Pathogen B) Parasite C) Coliform D) Mesophile -CORRECT ANSWER- A Psychrophilic bacteria are A) Warm Loving B) Hot loving C) Cold Loving D) All of the above -CORRECT ANSWER- C Most bacteria that cause human illness are in which class: A) Physychrophiles B) Mesophiles C) Thermophiles D) Pedophiles -CORRECT ANSWER- B Which of the following are considered primary sources of bacterial contamination A) Feces B) Hair c) Equipment D) All of the above -CORRECT ANSWER- D Which of the following are acceptable means of controlling bacteria A) killing B) Reducing the number of bacteria C) Controlling the growth of bacteria D) All of the above -CORRECT ANSWER- D Irradiation provides a total kill of all bacteria and makes the product sterile -CORRECT ANSWER- Fase On a harvest floor the best way to reduce the spread and overall number of bacteria on a carcass is to: A) Prevent fecal contamination B) Prevent carcass to carcass cross contamination C) Reduce employee handling D) All of the above -CORRECT ANSWER- D Carcass washing remove all bacteria -CORRECT ANSWER- B Any biological, chemical or physical property which may cause a food to be unsafe for human consumption is called a: A) Pathogen B) HAzard C) CCP D) GMP -CORRECT ANSWER- B GMP Stands for: A) Good Manufacturing Practices B) Great Many people C) Good Meat Product D) Gas Modified Package -CORRECT ANSWER- A SSOP stands for: A) Standard Supervisor Operating Procedure B) Sanitation Standard Operating Procedures C) Sanitary Standards of Production D) Some Silly Office Person -CORRECT ANSWER- B At point, step or procedure in a food in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level is called a: A) Critical Control Point B) Hazard Analysis C) Critical Analysis D) Point of failure -CORRECT ANSWER- A The maximum or minimum value to which a physical, biological or chemical hazard must be controlled at a critical control point to prevent, eliminate or reduce to an acceptable level the occurrence of the identified food safety hazard is called the: A) Critical Number B) Critical Value C) Hazard Value D) Critical Limit -CORRECT ANSWER- D Corrective actions are pre-planned events-not what happens after a mistake is made. True or false -CORRECT ANSWER- True Failure to meet a required critical limit for a critical control point is called a: A) Deviation B) Failure C) Corrective Actions D) REcall -CORRECT ANSWER- A Verification are those activities other than monitoring that determine the validity of the plan and that it is operating according to how it was written. True or False -CORRECT ANSWER- True A flow diagram must consider all steps in the production chain including distribution. True or False -CORRECT ANSWER- True Once the HACCP plan is written and accepted by USDA it can not ever be changed. True or false -CORRECT ANSWER- False The process of describing what could go wrong at each step in the flow chart is called the: A) Hazard Analysis B) Hazard flow chart C) Hazard Description D) Supporting documentation -CORRECT ANSWER- A Glass would be considered A) Chemical Hazard B) Physical Hazard C) Biological Hazard D) It depends on the size of glass -CORRECT ANSWER- B It is okay to create HACCP records using pencil True or False -CORRECT ANSWER- FAlse Monitoring of the HACCP plan must be done by a HACCP certified individual.