HACCP Questions With Solutions
What was the most significant food safety regulatory event in over 70 years that provides
requirements for comprehensive and science-based preventive controls across the entire food
supply?
a. FSMA
b. The evaluation of CCPs for preventing food processing failures
c. Systems safety in the aeronautical sciences
d. HACCP
e. MIL-S-38130
f. MIL-STD-882 A
What do WWII and the Space Race have to do with HACCP and FSMA?
a. Addressing the problems that arose during WWII and the Space Race are not related to
HACCP and FSMA so there is no connection
b. War, space exploration, and food safety systems such as HACCP and FSMA are all tightly
connected to international standards and controls and the world governing organizations that
controls food safety regulations.
c. The concepts developed to address industrial problems in the war production industry during
WWII were the precursor to the systems approach that was eventually used to ensure food safety
for US astronauts during the Space Race and in the HACCP system and FSMA
, HACCP Questions With Solutions
d. The international nature of HACCP and FSMA came from lessons learned during the war with
Germany, Italy, and Japan during WWII and the fierce competition between the US and USSR
during the Space Race C
Which agency or entity is credited as the first to publicly use and discuss the HACCP system?
a. National Advisory Board on Microbiological Criteria for Foods
b. US National Academy of Science
c. Food and Drug Administration
d. Journal of Food Protection
e. National Aeronautics and Space Administration E
Which of the following food, agency, and regulations belong together?
a. Fish and fishery products; FDA; CFR Title 9, Part 417
b. Juice; FDA; CFR Title 21, Part 120
c. Meat and poultry; FDA; CFR Title 9, Part 417
d. Fish and fishery products; FSIS; CFR Title 21, Part 120 B
Which of the following agencies and CFRs regulate meat and poultry products?
, HACCP Questions With Solutions
a. FSIS; CFR Title 9, Part 417
b. FDA; CFR Title 21, Part 120
c. FSIS; CFR TItle 9, Part 123
D. FDA; CFR Title 21, Part 417 A
Which of the following regulations specify HACCP requirements for juice processing?
a. Title 21 Part 110
b. Title 9 Part 417
c. Title 21 Part 123
d. Title 21 Part 120 D
What government agency regulates the food safety of the meat and poultry processing
industries? FSIS
T/F: The name of the issuing agency is typically listed within the part/subpart section of the CFR
False
Which of the following is one of the 7 principles of HACCP?
, HACCP Questions With Solutions
a. Identify CCPs
b. Establish critical and corrective actions
c. Monitor hazard points
d. Maintain a sanitary food processing/handling environment A
Which of the following foods are required to be processed by HACCP systems?
a. Meat, poultry, juice, and fish products
b. Fish products only
c. Juice products only
d. Meat only A
Would you say that the following is a GMP or an SOP: "Walls, floors and ceilings within
establishments must be built of durable materials impervious to moisture and be able to be
cleaned and sanitized as necessary to prevent adulteration of product or creation of unsanitary
conditions" GMP
Only of the following is a GMP. All of the others would be considered SOPs. Choose the GMP.
a. Processing equipment is cleaned after each day's run and sanitized immediately prior to the
next use. Most equipment is cleaned-in-place (CIP) using a computer-controlled multi-step
What was the most significant food safety regulatory event in over 70 years that provides
requirements for comprehensive and science-based preventive controls across the entire food
supply?
a. FSMA
b. The evaluation of CCPs for preventing food processing failures
c. Systems safety in the aeronautical sciences
d. HACCP
e. MIL-S-38130
f. MIL-STD-882 A
What do WWII and the Space Race have to do with HACCP and FSMA?
a. Addressing the problems that arose during WWII and the Space Race are not related to
HACCP and FSMA so there is no connection
b. War, space exploration, and food safety systems such as HACCP and FSMA are all tightly
connected to international standards and controls and the world governing organizations that
controls food safety regulations.
c. The concepts developed to address industrial problems in the war production industry during
WWII were the precursor to the systems approach that was eventually used to ensure food safety
for US astronauts during the Space Race and in the HACCP system and FSMA
, HACCP Questions With Solutions
d. The international nature of HACCP and FSMA came from lessons learned during the war with
Germany, Italy, and Japan during WWII and the fierce competition between the US and USSR
during the Space Race C
Which agency or entity is credited as the first to publicly use and discuss the HACCP system?
a. National Advisory Board on Microbiological Criteria for Foods
b. US National Academy of Science
c. Food and Drug Administration
d. Journal of Food Protection
e. National Aeronautics and Space Administration E
Which of the following food, agency, and regulations belong together?
a. Fish and fishery products; FDA; CFR Title 9, Part 417
b. Juice; FDA; CFR Title 21, Part 120
c. Meat and poultry; FDA; CFR Title 9, Part 417
d. Fish and fishery products; FSIS; CFR Title 21, Part 120 B
Which of the following agencies and CFRs regulate meat and poultry products?
, HACCP Questions With Solutions
a. FSIS; CFR Title 9, Part 417
b. FDA; CFR Title 21, Part 120
c. FSIS; CFR TItle 9, Part 123
D. FDA; CFR Title 21, Part 417 A
Which of the following regulations specify HACCP requirements for juice processing?
a. Title 21 Part 110
b. Title 9 Part 417
c. Title 21 Part 123
d. Title 21 Part 120 D
What government agency regulates the food safety of the meat and poultry processing
industries? FSIS
T/F: The name of the issuing agency is typically listed within the part/subpart section of the CFR
False
Which of the following is one of the 7 principles of HACCP?
, HACCP Questions With Solutions
a. Identify CCPs
b. Establish critical and corrective actions
c. Monitor hazard points
d. Maintain a sanitary food processing/handling environment A
Which of the following foods are required to be processed by HACCP systems?
a. Meat, poultry, juice, and fish products
b. Fish products only
c. Juice products only
d. Meat only A
Would you say that the following is a GMP or an SOP: "Walls, floors and ceilings within
establishments must be built of durable materials impervious to moisture and be able to be
cleaned and sanitized as necessary to prevent adulteration of product or creation of unsanitary
conditions" GMP
Only of the following is a GMP. All of the others would be considered SOPs. Choose the GMP.
a. Processing equipment is cleaned after each day's run and sanitized immediately prior to the
next use. Most equipment is cleaned-in-place (CIP) using a computer-controlled multi-step
