HACCP and Food Safety Study Guide | Verified Exam Questions and Answers | Latest Updated Study Material 2026

HACCP and Food Safety Study Guide | Verified Exam Questions and
Answers | Latest Updated Study Material 2026

Question:

1. USDA
Answer:

Which agency inspects domestic & imported meats, poul-
try, and processed meats?

Question:

2. CODEX (Codex Alimentarius)
Answer:

The international organization that sets HACCP standards
is:

Question:

3. Local Department of Health
(DOH)
Answer:

The agency that enforces HACCP at retail food operations
is:

Question:

4. 6 hours
Answer:

Potentially hazardous foods must finish cooling within:

Question:

5. Clostridium botulinum
Answer:

The primary pathogen of concern in smoked fish is:

Question:

6. Before packaging

, Answer:

Fish can only be vacuum?packaged in a food establish-
ment if it is frozen:

Question:

7. Stabilization
Answer:

The cooling process for smoked meats and poultry is also
called:

Question:

8. Salmonella
Answer:

Which microbiological hazard may occur in meat prior to
curing?

Question:

9. All of the above (grain, fruit, hon- Foods often fermented include:
Answer:

ey; vegetable, dairy, tea; bean,
fish, meat)

Question:

10. Tofu
Answer:

Which is not a fermented food?

Question:

11. Preventive
Answer:

HACCP is a system.

Question:

12. Smoking for flavor only