Hazard Analysis and Critical Control Point Exam | Verified Exam
Questions and Answers | Latest Updated Study Material 2026
Question:
1. Hazard Analysis and Critical
Control Point
Answer:
HACCP
Question:
2. botulism
Answer:
One of the most serious hazards in the food industry caused by
the toxin of the bacterium Clostridium botulinum which can even
cause death.
Question:
3. Risk
Answer:
is the estimate of the probability of a hazard occurring
Question:
4. Botulinum
Answer:
is a very serious hazard in the food industry because it frequently
leads to death whilst some other types of food poisoning, al-
though unacceptable, can lead to discomfort for a few days.
Question:
5. critical control point
Answer:
is a step in a food operation where control is crucial to the safety
of the food.
, Question:
6. critical control point
Answer:
is a location, practice, procedure or process at which control can
be exercised over one or more factors which, if controlled, could
minimise or prevent a hazard.
Question:
7. Criteria
Answer:
can be defined as characteristics that must be specified to ensure
the control of product safety.
Question:
8. Monitoring
Answer:
is the systematic observation or measurement at a CCP of the
criteria for the control of the hazard. It detects any deviation from
the specification and thus allows corrective action to a taken.
Question:
9. Verification
Answer:
is the use of supplementary information and tests to ensure that
the HACCP system is functioning as planned
Question:
10. Principle 1: Conduct a hazard Prepare a flow diagram of the steps in the process. Identify and
analysis.
Answer:
list the hazards and specify the control measures.
Question:
11. Use a decision tree for identification
Answer:
Principle 2: Determine the
Questions and Answers | Latest Updated Study Material 2026
Question:
1. Hazard Analysis and Critical
Control Point
Answer:
HACCP
Question:
2. botulism
Answer:
One of the most serious hazards in the food industry caused by
the toxin of the bacterium Clostridium botulinum which can even
cause death.
Question:
3. Risk
Answer:
is the estimate of the probability of a hazard occurring
Question:
4. Botulinum
Answer:
is a very serious hazard in the food industry because it frequently
leads to death whilst some other types of food poisoning, al-
though unacceptable, can lead to discomfort for a few days.
Question:
5. critical control point
Answer:
is a step in a food operation where control is crucial to the safety
of the food.
, Question:
6. critical control point
Answer:
is a location, practice, procedure or process at which control can
be exercised over one or more factors which, if controlled, could
minimise or prevent a hazard.
Question:
7. Criteria
Answer:
can be defined as characteristics that must be specified to ensure
the control of product safety.
Question:
8. Monitoring
Answer:
is the systematic observation or measurement at a CCP of the
criteria for the control of the hazard. It detects any deviation from
the specification and thus allows corrective action to a taken.
Question:
9. Verification
Answer:
is the use of supplementary information and tests to ensure that
the HACCP system is functioning as planned
Question:
10. Principle 1: Conduct a hazard Prepare a flow diagram of the steps in the process. Identify and
analysis.
Answer:
list the hazards and specify the control measures.
Question:
11. Use a decision tree for identification
Answer:
Principle 2: Determine the
