HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. What are food safe- define the practices that the foodservice operation should be following re-
Answer:
ty prerequisite pro- gardless of the type of food item passing through
grams?
Question:
2. What is HACCP?
Answer:
Systematic approach to preventing foodborne illness during all phases of food
production and preparation
Question:
3. What is a Critical Point in HACCP process to be controlled to ensure food safety
Answer:
Control Point (CCP?)
Question:
4. What is included in
evaluate portion of
HACCP?
Answer:
Assess the hazards; identify the critical points
Question:
5. What is included in
the control portion
of HACCP?
Answer:
Establish limits at each critical control point; monitor critical points; take cor-
rective action
,Question:
6. What is included in
verify its effective-
ness of HACCP?
Answer:
Documentation; verification
Question:
7. What are some com- Prepping and serving without cooking; prepping and cooking for same-day
mon food process-
es?
Answer:
service; prepping, cooking, holding, cooling, reheating, and serving
Question:
8. What should you
look for when look- likely to occur for each food
ing at how foods are
processed?
Answer:
Identify any potential food hazards, then look at where the food hazards are
Question:
9. Identify the hazards - biological, chemical, physical; assess the risk for these
Answer:
hazards; develop preventative measures to keep hazards under control
What are the pur-
poses of hazard
analysis?
Question:
10. What is a CCP?
Answer:
Any point in the food production system during which a loss of control may
result in an unacceptable health risk
, Question:
11. What are some ex-
amples of CCPs?
Answer:
Chilling; specific sanitation procedures; product formulation control - man-
ufacturers; prevention of cross-contamination; employee and environmental
hygiene
Question:
12. What are some CCPs Processing food; purchasing vulnerable foods; preparation - thawing,
to be considered?
Answer:
cross-contamination; heating, holding, serving, cooling/reheating; sanitation
- cleanup, equipment, facilities, pest control, and water; storage - temperature;
personnel - hygiene
Question:
13. How can we lessen Use approved reputable dealers; written specifications; certain foods treated
the dangers of vul-
nerable foods?
Answer:
with special care
Question:
14. What are some vul-
nerable foods?
Answer:
High-protein, high moisture foods - meat - beef, pork, lamb; poultry; fish and
shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based;
tofu and other soy foods; stuflngs exposed to poultry cavity
Question:
15. What is cross-conta- Transfer of bacteria or other microorganisms from one food to another
Answer:
mination?
Study Material 2026
Question:
1. What are food safe- define the practices that the foodservice operation should be following re-
Answer:
ty prerequisite pro- gardless of the type of food item passing through
grams?
Question:
2. What is HACCP?
Answer:
Systematic approach to preventing foodborne illness during all phases of food
production and preparation
Question:
3. What is a Critical Point in HACCP process to be controlled to ensure food safety
Answer:
Control Point (CCP?)
Question:
4. What is included in
evaluate portion of
HACCP?
Answer:
Assess the hazards; identify the critical points
Question:
5. What is included in
the control portion
of HACCP?
Answer:
Establish limits at each critical control point; monitor critical points; take cor-
rective action
,Question:
6. What is included in
verify its effective-
ness of HACCP?
Answer:
Documentation; verification
Question:
7. What are some com- Prepping and serving without cooking; prepping and cooking for same-day
mon food process-
es?
Answer:
service; prepping, cooking, holding, cooling, reheating, and serving
Question:
8. What should you
look for when look- likely to occur for each food
ing at how foods are
processed?
Answer:
Identify any potential food hazards, then look at where the food hazards are
Question:
9. Identify the hazards - biological, chemical, physical; assess the risk for these
Answer:
hazards; develop preventative measures to keep hazards under control
What are the pur-
poses of hazard
analysis?
Question:
10. What is a CCP?
Answer:
Any point in the food production system during which a loss of control may
result in an unacceptable health risk
, Question:
11. What are some ex-
amples of CCPs?
Answer:
Chilling; specific sanitation procedures; product formulation control - man-
ufacturers; prevention of cross-contamination; employee and environmental
hygiene
Question:
12. What are some CCPs Processing food; purchasing vulnerable foods; preparation - thawing,
to be considered?
Answer:
cross-contamination; heating, holding, serving, cooling/reheating; sanitation
- cleanup, equipment, facilities, pest control, and water; storage - temperature;
personnel - hygiene
Question:
13. How can we lessen Use approved reputable dealers; written specifications; certain foods treated
the dangers of vul-
nerable foods?
Answer:
with special care
Question:
14. What are some vul-
nerable foods?
Answer:
High-protein, high moisture foods - meat - beef, pork, lamb; poultry; fish and
shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based;
tofu and other soy foods; stuflngs exposed to poultry cavity
Question:
15. What is cross-conta- Transfer of bacteria or other microorganisms from one food to another
Answer:
mination?
