HACCP Questions With Solutions
Which of the following is NOT a task HACCP is designed to do? Develop production
goals
Which of the following is NOT a preliminary task to develop a HACCP plan? Identify
critical control points
Which of the following is NOT a type of critical limit? Nutritional Content
Which of the following correctly defines the acronym GMP? Good Manufacturing
Practices
Which of the following bacteria is associated with the "Hamburger illness"? E. Coli
0157:H7
Which of the following is an ingredient in a product which can cause an adverse reaction in
individuals who are sensitive to the ingredient? Allergen
Which of the following is NOT a potential chemical hazard? Metal shavings
, HACCP Questions With Solutions
Which of the following is NOT a potential cause of bacterial contamination during food
processing? Sanitizing Knives
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? E.
Coli
Which of the following is a substance which, if found in a food product, is not for for human
consumption? Adulterant
Which of the following correctly defines a biological hazard? Bacteria or viruses which
causes foodborne illness
Which of the following is NOT a spore-forming pathogen? Salmonella
If a problem has occurred more than once within a system, FSIS deems this problems as which
of the following? Reasonably likely to occur
Which of the following is NOT a task HACCP is designed to do? Develop production
goals
Which of the following is NOT a preliminary task to develop a HACCP plan? Identify
critical control points
Which of the following is NOT a type of critical limit? Nutritional Content
Which of the following correctly defines the acronym GMP? Good Manufacturing
Practices
Which of the following bacteria is associated with the "Hamburger illness"? E. Coli
0157:H7
Which of the following is an ingredient in a product which can cause an adverse reaction in
individuals who are sensitive to the ingredient? Allergen
Which of the following is NOT a potential chemical hazard? Metal shavings
, HACCP Questions With Solutions
Which of the following is NOT a potential cause of bacterial contamination during food
processing? Sanitizing Knives
USDA has a ZERO TOLERANCE policy for which of the following in ground beef? E.
Coli
Which of the following is a substance which, if found in a food product, is not for for human
consumption? Adulterant
Which of the following correctly defines a biological hazard? Bacteria or viruses which
causes foodborne illness
Which of the following is NOT a spore-forming pathogen? Salmonella
If a problem has occurred more than once within a system, FSIS deems this problems as which
of the following? Reasonably likely to occur
