Food Safety and HACCP Programs Exam | Verified Exam Questions and
Answers | Latest Updated Study Material 2026
Question:
1. Food Safety vs.
Food Quality
Answer:
Food Safety: making a food safe to eat; free of disease-causing agents
Food Quality: making a food desirable to eat; good taste, color, and texture
Question:
2. Three Types of
Hazards in Food
Answer:
Chemical: e.g. sanitizers, pesticides, antibiotics
Physical: e.g. bone, rocks, metal
Biological: e.g. bacteria, viruses, parasites
Question:
3. Control of Chemi- -Use safe levels of approved and legal chemicals (cleaners, sanitizers, hormones,
cal Hazards
Answer:
pesticides)
-Proper rinsing
-Proper storage of feed (aflatoxin)
-Proper storage and labeling for ingredients and raw materials
Question:
4. Control of Physi-
cal Hazards
Answer:
-Separate and remove physical objects
-Filter or sieve (meat grinder), Water bath (vegetables)
-Metal detector, x-rays (all foods)
-Good employee practices (jewelry)
, Question:
5. Control of Biolog- -Start with low pathogen loads
Answer:
ical Hazards
-Reduce or kill pathogens in foods during processing
-Control post-processing contamination
Question:
6. Traditional meth-
ods of examin-
ing microbiologi-
-Test for pathogens of concern
Beef/Pork
Answer:
-Routine testing final product or line samples
---Test for indicator microorganisms
cal safety/quality
of foods
Poultry
Dairy
Produce
Ready-to-Eat Products
Question:
7. Methods of test-
ing foods for
pathogens
[Classical Micro-
biology]
Answer:
-Sample food product
-Enrich for pathogen (because numbers may be low, M/O may be stressed)
-Grow on microbiological media
Question:
8. Methods of test-
ing foods for
pathogens
Answers | Latest Updated Study Material 2026
Question:
1. Food Safety vs.
Food Quality
Answer:
Food Safety: making a food safe to eat; free of disease-causing agents
Food Quality: making a food desirable to eat; good taste, color, and texture
Question:
2. Three Types of
Hazards in Food
Answer:
Chemical: e.g. sanitizers, pesticides, antibiotics
Physical: e.g. bone, rocks, metal
Biological: e.g. bacteria, viruses, parasites
Question:
3. Control of Chemi- -Use safe levels of approved and legal chemicals (cleaners, sanitizers, hormones,
cal Hazards
Answer:
pesticides)
-Proper rinsing
-Proper storage of feed (aflatoxin)
-Proper storage and labeling for ingredients and raw materials
Question:
4. Control of Physi-
cal Hazards
Answer:
-Separate and remove physical objects
-Filter or sieve (meat grinder), Water bath (vegetables)
-Metal detector, x-rays (all foods)
-Good employee practices (jewelry)
, Question:
5. Control of Biolog- -Start with low pathogen loads
Answer:
ical Hazards
-Reduce or kill pathogens in foods during processing
-Control post-processing contamination
Question:
6. Traditional meth-
ods of examin-
ing microbiologi-
-Test for pathogens of concern
Beef/Pork
Answer:
-Routine testing final product or line samples
---Test for indicator microorganisms
cal safety/quality
of foods
Poultry
Dairy
Produce
Ready-to-Eat Products
Question:
7. Methods of test-
ing foods for
pathogens
[Classical Micro-
biology]
Answer:
-Sample food product
-Enrich for pathogen (because numbers may be low, M/O may be stressed)
-Grow on microbiological media
Question:
8. Methods of test-
ing foods for
pathogens
