HACCP Level 3 Practice Test 2026 | Food
Safety Certification Exam | A+ Graded | 25
Questions with 100% Guaranteed Answers
| Latest Update 2026/27
Question 1
What is the primary purpose of implementing a hassup system in a food business?
A to improve food presentation.
B to identify and control food safety hazards.
C to reduce staff workload.
D to replace cleaning schedules.
Answer B.
The main purpose of HASSUP is to systematically identify, evaluate, and control hazards that
could compromise food safety. These hazards may be biological, chemical, or physical.
HASSUP focuses on prevention rather than relying solely on end product testing, making food
safer throughout the production process.
Question 2
Which type of hazard is most likely associated with improper cooking temperatures?
A chemical,
B physical,
C biological,
D allergenic.
Answer C.
Improper cooking temperatures allow harmful microorganisms such as bacteria, viruses, or
parasites to survive. These are classified as biological hazards and are one of the most
common causes of foodborne illness.
Question 3
What does a critical control point CCP represent in a HASSUP plan?
A. A general cleaning activity.
B. A step where a hazard can be prevented or eliminated.
C. a staff training requirement.
D. A legal inspection stage.
Answer B.
A CCP is a specific step in the food process where control is essential to prevent, eliminate, or
reduce a food safety hazard to an acceptable level. Identifying CCPs is a core principle of
HASSUP.
, Question 4
Which process is most likely to be identified as a CCP?
A. Staff handwashing.
B. Cooking raw poultry.
C. Floor cleaning.
D. Product labeling.
Answer. B.
Cooking raw poultry is a critical step where harmful bacteria such as salmonella can be
eliminated if proper temperatures are achieved. Because failure at this stage could result in
unsafe food. It is commonly identified as a CCP.
Question 5
What is a critical limit?
A. A legal penalty for food safety violations.
B. The maximum number of CCPs allowed.
C. A measurable value that separates safe from unsafe food.
D. A cleaning frequency requirement.
Answer. C.
A critical limit is a specific measurable criterion such as time, temperature, or pH that must be
met at a CCP to ensure food safety. If the critical limit is not met, the food may be unsafe.
Question 6
Which action is required when a critical limit is not met?
A ignore the deviation
B. Record it at the end of the day.
C. Take corrective action immediately.
D. Continue production as normal.
Answer. C.
When a critical limit is exceeded or not achieved, immediate corrective action is required to
control the hazard and prevent unsafe food from reaching consumers.
Question 7
What is the main purpose of monitoring CCPs?
A to satisfy inspectors.
B to identify staff errors.
C to ensure critical limits are consistently met.
D to reduce paperwork.
Answer: C.
Safety Certification Exam | A+ Graded | 25
Questions with 100% Guaranteed Answers
| Latest Update 2026/27
Question 1
What is the primary purpose of implementing a hassup system in a food business?
A to improve food presentation.
B to identify and control food safety hazards.
C to reduce staff workload.
D to replace cleaning schedules.
Answer B.
The main purpose of HASSUP is to systematically identify, evaluate, and control hazards that
could compromise food safety. These hazards may be biological, chemical, or physical.
HASSUP focuses on prevention rather than relying solely on end product testing, making food
safer throughout the production process.
Question 2
Which type of hazard is most likely associated with improper cooking temperatures?
A chemical,
B physical,
C biological,
D allergenic.
Answer C.
Improper cooking temperatures allow harmful microorganisms such as bacteria, viruses, or
parasites to survive. These are classified as biological hazards and are one of the most
common causes of foodborne illness.
Question 3
What does a critical control point CCP represent in a HASSUP plan?
A. A general cleaning activity.
B. A step where a hazard can be prevented or eliminated.
C. a staff training requirement.
D. A legal inspection stage.
Answer B.
A CCP is a specific step in the food process where control is essential to prevent, eliminate, or
reduce a food safety hazard to an acceptable level. Identifying CCPs is a core principle of
HASSUP.
, Question 4
Which process is most likely to be identified as a CCP?
A. Staff handwashing.
B. Cooking raw poultry.
C. Floor cleaning.
D. Product labeling.
Answer. B.
Cooking raw poultry is a critical step where harmful bacteria such as salmonella can be
eliminated if proper temperatures are achieved. Because failure at this stage could result in
unsafe food. It is commonly identified as a CCP.
Question 5
What is a critical limit?
A. A legal penalty for food safety violations.
B. The maximum number of CCPs allowed.
C. A measurable value that separates safe from unsafe food.
D. A cleaning frequency requirement.
Answer. C.
A critical limit is a specific measurable criterion such as time, temperature, or pH that must be
met at a CCP to ensure food safety. If the critical limit is not met, the food may be unsafe.
Question 6
Which action is required when a critical limit is not met?
A ignore the deviation
B. Record it at the end of the day.
C. Take corrective action immediately.
D. Continue production as normal.
Answer. C.
When a critical limit is exceeded or not achieved, immediate corrective action is required to
control the hazard and prevent unsafe food from reaching consumers.
Question 7
What is the main purpose of monitoring CCPs?
A to satisfy inspectors.
B to identify staff errors.
C to ensure critical limits are consistently met.
D to reduce paperwork.
Answer: C.
