HACCP Quiz Questions and Answers 100% Solved
What are food safety prerequisite programs? - Answers define the practices that the foodservice
operation should be following regardless of the type of food item passing through
What is HACCP? - Answers Systematic approach to preventing foodborne illness during all phases of
food production and preparation
What is a Critical Control Point (CCP?) - Answers Point in HACCP process to be controlled to ensure food
safety
What is included in evaluate portion of HACCP? - Answers Assess the hazards; identify the critical points
What is included in the control portion of HACCP? - Answers Establish limits at each critical control
point; monitor critical points; take corrective action
What is included in verify its effectiveness of HACCP? - Answers Documentation; verification
What are some common food processes? - Answers Prepping and serving without cooking; prepping and
cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving
What should you look for when looking at how foods are processed? - Answers Identify any potential
food hazards, then look at where the food hazards are likely to occur for each food
What are the purposes of hazard analysis? - Answers Identify the hazards - biological, chemical, physical;
assess the risk for these hazards; develop preventative measures to keep hazards under control
What is a CCP? - Answers Any point in the food production system during which a loss of control may
result in an unacceptable health risk
What are some examples of CCPs? - Answers Chilling; specific sanitation procedures; product
formulation control - manufacturers; prevention of cross-contamination; employee and environmental
hygiene
What are some CCPs to be considered? - Answers Processing food; purchasing vulnerable foods;
preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating; sanitation -
cleanup, equipment, facilities, pest control, and water; storage - temperature; personnel - hygiene
How can we lessen the dangers of vulnerable foods? - Answers Use approved reputable dealers; written
specifications; certain foods treated with special care
What are some vulnerable foods? - Answers High-protein, high moisture foods - meat - beef, pork, lamb;
poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based; tofu and
other soy foods; stuffings exposed to poultry cavity
What is cross-contamination? - Answers Transfer of bacteria or other microorganisms from one food to
another
, What needs to be considered at the preparation CCP? - Answers Thawing and cross-contamination
What must be considered under sanitation? - Answers Cleanup - dishes - hand or machine washed, must
meet sanitation guidelines to pass health department foodservice system inspection; chemical sanitizers
What is a 3-compartment sink? - Answers sink divided into 3 sections, first for soaking and washing;
second for rinsing; third for sanitizing; air-dry afterwards
What are the areas of the sanitation CCP? - Answers Drying - air or heat; scheduling - cleaning and
maintenance; equipment - National Sanitation Foundation; facilities - designed and maintained; pest
control - systematic and ongoing
How often must ice machines be cleaned? - Answers At least once a month
What is the personnel CCP? - Answers Personal hygiene checklist; training - servSafe; Food Managers
cert; reinforcement; updates - food code; feedback from employees
What are some critical control limits? - Answers Temperature - heating, cooling, reheating; time - how
long; water and humidity; pH
What is included in the temperature danger zone? - Answers Heating, holding, serving,
cooling/reheating; storage temperatures
What is the temperature danger zone? - Answers Ideal for bacterial growth; FDA - 41-135 degrees F;
USDA - 40-140 degrees F (medical facilities)
What are the time CCLs? - Answers Two- hour rule - actual time out; four-hour rule - cumulative time;
storage times - vary, for leftovers
How do you monitor CCPs? - Answers Determine the best way for your operation to check them; make
sure the limits are consistently met; identify who will monitor them and how often
What are the purposes of monitoring CCPs? - Answers Tracking system so loss of control is recognized
and corrective action taken to prevent a deviation; indicates corrective action must be taken; written
documentation for verification of the HACCP plan
What is included in identifying corrective action? - Answers Identify steps that must be taken when a
critical limit is not met - determine if unsafe food was produced; take corrective action - what should be
done with the food; record any corrective action taken
What should be included in a record-keeping system? - Answers Written HACCP plan; identify all CCPs
and CL; record keeping system; kept on file at establishment; listing of HACCP team and responsibilities;
description of product and intended use; flow diagram of food preparation w/CCP; hazards associated
with each CCP and preventive measures; CCL; monitoring system; corrective action plans; record-
keeping procedures; verification procedures of HACCP system
What are food safety prerequisite programs? - Answers define the practices that the foodservice
operation should be following regardless of the type of food item passing through
What is HACCP? - Answers Systematic approach to preventing foodborne illness during all phases of
food production and preparation
What is a Critical Control Point (CCP?) - Answers Point in HACCP process to be controlled to ensure food
safety
What is included in evaluate portion of HACCP? - Answers Assess the hazards; identify the critical points
What is included in the control portion of HACCP? - Answers Establish limits at each critical control
point; monitor critical points; take corrective action
What is included in verify its effectiveness of HACCP? - Answers Documentation; verification
What are some common food processes? - Answers Prepping and serving without cooking; prepping and
cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving
What should you look for when looking at how foods are processed? - Answers Identify any potential
food hazards, then look at where the food hazards are likely to occur for each food
What are the purposes of hazard analysis? - Answers Identify the hazards - biological, chemical, physical;
assess the risk for these hazards; develop preventative measures to keep hazards under control
What is a CCP? - Answers Any point in the food production system during which a loss of control may
result in an unacceptable health risk
What are some examples of CCPs? - Answers Chilling; specific sanitation procedures; product
formulation control - manufacturers; prevention of cross-contamination; employee and environmental
hygiene
What are some CCPs to be considered? - Answers Processing food; purchasing vulnerable foods;
preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating; sanitation -
cleanup, equipment, facilities, pest control, and water; storage - temperature; personnel - hygiene
How can we lessen the dangers of vulnerable foods? - Answers Use approved reputable dealers; written
specifications; certain foods treated with special care
What are some vulnerable foods? - Answers High-protein, high moisture foods - meat - beef, pork, lamb;
poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based; tofu and
other soy foods; stuffings exposed to poultry cavity
What is cross-contamination? - Answers Transfer of bacteria or other microorganisms from one food to
another
, What needs to be considered at the preparation CCP? - Answers Thawing and cross-contamination
What must be considered under sanitation? - Answers Cleanup - dishes - hand or machine washed, must
meet sanitation guidelines to pass health department foodservice system inspection; chemical sanitizers
What is a 3-compartment sink? - Answers sink divided into 3 sections, first for soaking and washing;
second for rinsing; third for sanitizing; air-dry afterwards
What are the areas of the sanitation CCP? - Answers Drying - air or heat; scheduling - cleaning and
maintenance; equipment - National Sanitation Foundation; facilities - designed and maintained; pest
control - systematic and ongoing
How often must ice machines be cleaned? - Answers At least once a month
What is the personnel CCP? - Answers Personal hygiene checklist; training - servSafe; Food Managers
cert; reinforcement; updates - food code; feedback from employees
What are some critical control limits? - Answers Temperature - heating, cooling, reheating; time - how
long; water and humidity; pH
What is included in the temperature danger zone? - Answers Heating, holding, serving,
cooling/reheating; storage temperatures
What is the temperature danger zone? - Answers Ideal for bacterial growth; FDA - 41-135 degrees F;
USDA - 40-140 degrees F (medical facilities)
What are the time CCLs? - Answers Two- hour rule - actual time out; four-hour rule - cumulative time;
storage times - vary, for leftovers
How do you monitor CCPs? - Answers Determine the best way for your operation to check them; make
sure the limits are consistently met; identify who will monitor them and how often
What are the purposes of monitoring CCPs? - Answers Tracking system so loss of control is recognized
and corrective action taken to prevent a deviation; indicates corrective action must be taken; written
documentation for verification of the HACCP plan
What is included in identifying corrective action? - Answers Identify steps that must be taken when a
critical limit is not met - determine if unsafe food was produced; take corrective action - what should be
done with the food; record any corrective action taken
What should be included in a record-keeping system? - Answers Written HACCP plan; identify all CCPs
and CL; record keeping system; kept on file at establishment; listing of HACCP team and responsibilities;
description of product and intended use; flow diagram of food preparation w/CCP; hazards associated
with each CCP and preventive measures; CCL; monitoring system; corrective action plans; record-
keeping procedures; verification procedures of HACCP system
