HACCP Quiz | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. The purpose of a
outline of the steps involved in a food process.
A. hazard analysis.
B. monitoring procedure.
C. verification exercise.
D. flow diagram.
Answer:
is to provide a clear, simple D. flow diagram.
Question:
2. The MOST important element in starting an effective
food safety management system is
A. conducting a hazard analysis.
B. obtaining management commitment.
C. establishing pre-requisite programs.
D. an operational employee health program.
Answer:
B. obtaining management
commitment.
Question:
3. Which one of the following is considered a Pre-requi-
site Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits
Answer:
A. Personal Hygiene
Question:
4. When assembling the HACCP team the MOST impor-
tant thing to consider is
A. including individuals from multiple disciplines.
, B. ensuring the team members are food safety ex-
perts.
C. to assure the team does not include local person-
nel.
D. creating a team of quality assurance and control
specialists.
Answer:
A. including individuals
from multiple disciplines.
Question:
Answer:
Which of the following information is required on the D. Radiation use must say
label of a food product container (for compliance with treated by irradiation and
applicable codes and regulations) intended for the end display Radura logo
consumer?
A. It must include ingredient list in the country of origin
language
B. The water must be identified even if absorbed dur-
ing processing
C. The common and or scientific name of the ingredi-
ent must be listed
D. Radiation use must say treated by irradiation and
display Radura logo
Question:
6. Determining the likelihood of a hazard occurring
A. must be established during monitoring a present
hazard.
B. is part of the hazard analysis being conducted.
C. is when the hazard is identified as a critical control
point.
D. happens during establishing critical limits for the
hazard.
Answer:
B. is part of the hazard
analysis being conducted.
Study Material 2026
Question:
1. The purpose of a
outline of the steps involved in a food process.
A. hazard analysis.
B. monitoring procedure.
C. verification exercise.
D. flow diagram.
Answer:
is to provide a clear, simple D. flow diagram.
Question:
2. The MOST important element in starting an effective
food safety management system is
A. conducting a hazard analysis.
B. obtaining management commitment.
C. establishing pre-requisite programs.
D. an operational employee health program.
Answer:
B. obtaining management
commitment.
Question:
3. Which one of the following is considered a Pre-requi-
site Program?
A. Personal Hygiene
B. Identifying critical control points
C. Monitoring procedures
D. Setting critical limits
Answer:
A. Personal Hygiene
Question:
4. When assembling the HACCP team the MOST impor-
tant thing to consider is
A. including individuals from multiple disciplines.
, B. ensuring the team members are food safety ex-
perts.
C. to assure the team does not include local person-
nel.
D. creating a team of quality assurance and control
specialists.
Answer:
A. including individuals
from multiple disciplines.
Question:
Answer:
Which of the following information is required on the D. Radiation use must say
label of a food product container (for compliance with treated by irradiation and
applicable codes and regulations) intended for the end display Radura logo
consumer?
A. It must include ingredient list in the country of origin
language
B. The water must be identified even if absorbed dur-
ing processing
C. The common and or scientific name of the ingredi-
ent must be listed
D. Radiation use must say treated by irradiation and
display Radura logo
Question:
6. Determining the likelihood of a hazard occurring
A. must be established during monitoring a present
hazard.
B. is part of the hazard analysis being conducted.
C. is when the hazard is identified as a critical control
point.
D. happens during establishing critical limits for the
hazard.
Answer:
B. is part of the hazard
analysis being conducted.
