HACCP CERTIFICATION PRACTICE
EXAM QUESTIONS AND ANSWERS
SSOP stands for:
A) Standard Supervisor Operating Procedure
B) Sanitation Standard Operating Procedures
C) Sanitary Standards of Production
D) Some Silly Office Person - Answer-B
At point, step or procedure in a food in a food process at which control can be applied
and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an
acceptable level is called a:
A) Critical Control Point
B) Hazard Analysis
C) Critical Analysis
D) Point of failure - Answer-A
On a harvest floor the best way to reduce the spread and overall number of bacteria on
a carcass is to:
A) Prevent fecal contamination
B) Prevent carcass to carcass cross contamination
C) Reduce employee handling
D) All of the above - Answer-D
Carcass washing remove all bacteria - Answer-B
Any biological, chemical or physical property which may cause a food to be unsafe for
human consumption is called a:
A) Pathogen
B) HAzard
C) CCP
D) GMP - Answer-B
GMP Stands for:
A) Good Manufacturing Practices
B) Great Many people
C) Good Meat Product
D) Gas Modified Package - Answer-A
The maximum or minimum value to which a physical, biological or chemical hazard
must be controlled at a critical control point to prevent, eliminate or reduce to an
acceptable level the occurrence of the identified food safety hazard is called the:
A) Critical Number
B) Critical Value
, C) Hazard Value
D) Critical Limit - Answer-D
Corrective actions are pre-planned events-not what happens after a mistake is made.
True or false - Answer-True
Failure to meet a required critical limit for a critical control point is called a:
A) Deviation
B) Failure
C) Corrective Actions
D) REcall - Answer-A
Verification are those activities other than monitoring that determine the validity of the
plan and that it is operating according to how it was written.
True or False - Answer-True
A flow diagram must consider all steps in the production chain including distribution.
True or False - Answer-True
Once the HACCP plan is written and accepted by USDA it can not ever be changed.
True or false - Answer-False
The process of describing what could go wrong at each step in the flow chart is called
the:
A) Hazard Analysis
B) Hazard flow chart
C) Hazard Description
D) Supporting documentation - Answer-A
Glass would be considered
A) Chemical Hazard
B) Physical Hazard
C) Biological Hazard
D) It depends on the size of glass - Answer-B
It is okay to create HACCP records using pencil
True or False - Answer-FAlse
Monitoring of the HACCP plan must be done by a HACCP certified individual.
True or False - Answer-False
Calibration of thermometers is considered a verification activity.
True or false - Answer-True
Determining is a HACCP plan is scientifically correct and appropriate is called
A)Verification
EXAM QUESTIONS AND ANSWERS
SSOP stands for:
A) Standard Supervisor Operating Procedure
B) Sanitation Standard Operating Procedures
C) Sanitary Standards of Production
D) Some Silly Office Person - Answer-B
At point, step or procedure in a food in a food process at which control can be applied
and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an
acceptable level is called a:
A) Critical Control Point
B) Hazard Analysis
C) Critical Analysis
D) Point of failure - Answer-A
On a harvest floor the best way to reduce the spread and overall number of bacteria on
a carcass is to:
A) Prevent fecal contamination
B) Prevent carcass to carcass cross contamination
C) Reduce employee handling
D) All of the above - Answer-D
Carcass washing remove all bacteria - Answer-B
Any biological, chemical or physical property which may cause a food to be unsafe for
human consumption is called a:
A) Pathogen
B) HAzard
C) CCP
D) GMP - Answer-B
GMP Stands for:
A) Good Manufacturing Practices
B) Great Many people
C) Good Meat Product
D) Gas Modified Package - Answer-A
The maximum or minimum value to which a physical, biological or chemical hazard
must be controlled at a critical control point to prevent, eliminate or reduce to an
acceptable level the occurrence of the identified food safety hazard is called the:
A) Critical Number
B) Critical Value
, C) Hazard Value
D) Critical Limit - Answer-D
Corrective actions are pre-planned events-not what happens after a mistake is made.
True or false - Answer-True
Failure to meet a required critical limit for a critical control point is called a:
A) Deviation
B) Failure
C) Corrective Actions
D) REcall - Answer-A
Verification are those activities other than monitoring that determine the validity of the
plan and that it is operating according to how it was written.
True or False - Answer-True
A flow diagram must consider all steps in the production chain including distribution.
True or False - Answer-True
Once the HACCP plan is written and accepted by USDA it can not ever be changed.
True or false - Answer-False
The process of describing what could go wrong at each step in the flow chart is called
the:
A) Hazard Analysis
B) Hazard flow chart
C) Hazard Description
D) Supporting documentation - Answer-A
Glass would be considered
A) Chemical Hazard
B) Physical Hazard
C) Biological Hazard
D) It depends on the size of glass - Answer-B
It is okay to create HACCP records using pencil
True or False - Answer-FAlse
Monitoring of the HACCP plan must be done by a HACCP certified individual.
True or False - Answer-False
Calibration of thermometers is considered a verification activity.
True or false - Answer-True
Determining is a HACCP plan is scientifically correct and appropriate is called
A)Verification
