HACCP Vocabulary Exam | Verified Exam Questions and Answers |
Latest Updated Study Material 2026
Question:
1. HCCAP
Answer:
a management system in which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards.
Question:
2. HCCAP Plan a systematic preventive approach to food safety that identifies, evaluates, and con-
Answer:
trols hazards (biological, chemical, and physical) throughout the food production
process
Question:
3. Bacteria
Answer:
Bacteria thrive and multiply most rapidly between temperatures of 41 and 135
degrees Fahrenheit.
Question:
4. Microorganism
Answer:
a tiny living organism that can only be seen with a microscope
Question:
5. Biological Hazard any biological substance that poses a threat to the health of living organisms,
mostly humans
Answer:
Question:
6. Chemical hazard any hazardous substance that poses a risk to health, safety, or the environment due
Answer:
to its chemical nature.
, Question:
7. Physical hazard
Answer:
physical hazard refers to any foreign object that may accidentally enter food and
cause injury or illness when consumed
Question:
8. Hazard Analysis
Answer:
systematically identifying and evaluating potential hazards that could affect food
safety throughout the production process
Question:
9. CCP
Answer:
Identifying the Critical Control Point (CCP) at the steps to prevent or eliminate a
hazard or to reduce it to acceptable levels.
Question:
10. Monitoring
Answer:
the process of checking and recording whether the Critical Control Points (CCPs)
are under control
Question:
11. Corrective Action the step taken when monitoring shows that a Critical Control Point (CCP) is not
Answer:
within the established critical limits
Question:
12. Verification
Answer:
the process of confirming that the HACCP system is working effectively
Latest Updated Study Material 2026
Question:
1. HCCAP
Answer:
a management system in which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards.
Question:
2. HCCAP Plan a systematic preventive approach to food safety that identifies, evaluates, and con-
Answer:
trols hazards (biological, chemical, and physical) throughout the food production
process
Question:
3. Bacteria
Answer:
Bacteria thrive and multiply most rapidly between temperatures of 41 and 135
degrees Fahrenheit.
Question:
4. Microorganism
Answer:
a tiny living organism that can only be seen with a microscope
Question:
5. Biological Hazard any biological substance that poses a threat to the health of living organisms,
mostly humans
Answer:
Question:
6. Chemical hazard any hazardous substance that poses a risk to health, safety, or the environment due
Answer:
to its chemical nature.
, Question:
7. Physical hazard
Answer:
physical hazard refers to any foreign object that may accidentally enter food and
cause injury or illness when consumed
Question:
8. Hazard Analysis
Answer:
systematically identifying and evaluating potential hazards that could affect food
safety throughout the production process
Question:
9. CCP
Answer:
Identifying the Critical Control Point (CCP) at the steps to prevent or eliminate a
hazard or to reduce it to acceptable levels.
Question:
10. Monitoring
Answer:
the process of checking and recording whether the Critical Control Points (CCPs)
are under control
Question:
11. Corrective Action the step taken when monitoring shows that a Critical Control Point (CCP) is not
Answer:
within the established critical limits
Question:
12. Verification
Answer:
the process of confirming that the HACCP system is working effectively
