Principles of HACCP: Introduction Assessment Questions with Rated A+

Principles of HACCP: Introduction
Assessment Questions with Rated A+
In a food production company, who has the overall responsibility for the development,
organization and management of the HACCP program?
A. Company's CEO
B. Line worker
C. HACCP Coordinator
D. Production line leader - Answer-C. HACCP Coordinator

Which of the following companies helped to develop HACCP?
A. Pillsbury®
B. General Mills®
C. Yum Brands®
D. Kraft Foods® - Answer-A. Pillsbury®

Which of the following is NOT a task HACCP is designed to do?
A. Identify hazards
B. Develop production goals
C. Establish controls
D. Monitor controls - Answer-B. Develop production goals

Which of the following is NOT a preliminary task to develop a HACCP plan?
A. Assemble a HACCP team
B. Identify critical control points
C. Describe the food
D. Develop a flow diagram - Answer-B. Identify critical control points

The acronym HACCP stands for which of the following?
A. Hazard Analysis and Critical Control Points
B. Hazard Analysis and Crucial Control Points
C. Hazard Analysis and Critical Control Parameters
D. Hazard Analysis and Crucial Control Parameters - Answer-A. Hazard Analysis and
Critical Control Points

Which of the following is NOT a type of critical limit?
A. Time
B. Temperature
C. Aw (Water Activity)
D. Nutritional content - Answer-D. Nutritional content

Which of the following statements is NOT true about HACCP?
A. Combines science and common sense for food safety
B. Is a preventative measure