HACCP Managers Certificate Course Exam Questions AND
Correct Answers
A HACCP product description must include...
A. a listing of raw materials and ingredients
B. a list of reputable suppliers
C. process steps
D. preservation systems - ✔✔A, C, and D
After 1997 who was responsible for deciding what potential
hazards needed to be controlled and how to control them? -
✔✔An organizations HACCP team
At least one member on the HACCP team should have
knowledge in
A. grilling and sauteing
B. biological, chemical, and physical hazards
C. accounting and bookkeeping
D. grammar - ✔✔B
Bacterial hazards are prevented by:
A. eliminating susceptible ingredients from products
,B. controlling growth parameters of organisms
C. extensive product labeling
D. having workers wear latex gloves - ✔✔B
Bacterial infections are caused by ingesting:
A. harmful parasites
B. sufficient numbers of harmful bacteria
C. pre-formed bacterial toxins
D. chemical additives - ✔✔B
Bacterial intoxications are cause by ingesting:
A. harmful parasites
B. sufficient numbers of harmful bacteria
C. pre-formed bacterial toxins
D. chemical additives - ✔✔C
Codex Alimentarious - ✔✔commission established to compile
internationally accepted food service standards and
regulations (responsible for revising and updating them)
, Codex officially adopted HACCP guidelines in _________ and
finalized them in _____________ - ✔✔October of 1991 and
1997
Containers for waste, byproducts, and dangerous substances
need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair - ✔✔A, C, and D
contamination - ✔✔presence of harmful substances in foods
that can cause injury or illness to a person
Eating habits of consumers have recently changed
contributing to greater risk of food borne illness. How have
they changed? - ✔✔dining out more often
consume more convenience foods
consume more ethnic foods (requiring exotic import
ingredients)
Correct Answers
A HACCP product description must include...
A. a listing of raw materials and ingredients
B. a list of reputable suppliers
C. process steps
D. preservation systems - ✔✔A, C, and D
After 1997 who was responsible for deciding what potential
hazards needed to be controlled and how to control them? -
✔✔An organizations HACCP team
At least one member on the HACCP team should have
knowledge in
A. grilling and sauteing
B. biological, chemical, and physical hazards
C. accounting and bookkeeping
D. grammar - ✔✔B
Bacterial hazards are prevented by:
A. eliminating susceptible ingredients from products
,B. controlling growth parameters of organisms
C. extensive product labeling
D. having workers wear latex gloves - ✔✔B
Bacterial infections are caused by ingesting:
A. harmful parasites
B. sufficient numbers of harmful bacteria
C. pre-formed bacterial toxins
D. chemical additives - ✔✔B
Bacterial intoxications are cause by ingesting:
A. harmful parasites
B. sufficient numbers of harmful bacteria
C. pre-formed bacterial toxins
D. chemical additives - ✔✔C
Codex Alimentarious - ✔✔commission established to compile
internationally accepted food service standards and
regulations (responsible for revising and updating them)
, Codex officially adopted HACCP guidelines in _________ and
finalized them in _____________ - ✔✔October of 1991 and
1997
Containers for waste, byproducts, and dangerous substances
need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair - ✔✔A, C, and D
contamination - ✔✔presence of harmful substances in foods
that can cause injury or illness to a person
Eating habits of consumers have recently changed
contributing to greater risk of food borne illness. How have
they changed? - ✔✔dining out more often
consume more convenience foods
consume more ethnic foods (requiring exotic import
ingredients)
