HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. HACCP
Answer:
hazard analysis critical control point
Question:
2. FSMA
Answer:
food safety modernization act
-preventative controls
Question:
3. what were the three
challenges in formu-
lating a diet for astro-
2- this was in the early days of food processing technologies, and so the
Answer:
1- in the absence of gravity , what would it be like to eat? crumbs? choking
hazard because food wouldnt be swallowed as easily
nauts in the 1960s
types of food that could be preserved for long periods were limited and
dehydrated foods were available, but astronauts were not able to heat up
water for rehydrating these meals
3- how to ensure the food provided to astronauts would be absolutely safe
to consume - a sick astronaut in space would lead to tragic consequences
and potentially a failed mission
Question:
4. who partnered to-
gether to create a
food safety program
and safe and stable
foods for astronauts
to find that the cur-
,rent food safety sys-
tem was inadequate
Answer:
United States National Aeronautics and Space Administration (NASA) and
Pillsbury
Question:
5. When was HACCP
first proven to be suc-
cessful
Answer:
1950s and 60s
Question:
6. define a system
Answer:
components working together to accomplish tasks in a defined environ-
ment
Question:
7. from which of the fol- munitions
lowing industries was
the HACCP manage-
ment system derived
-investment banking
-munitions
-health
-sports
Answer:
Question:
8. when did the na-
tional research coun-
cil (NRC) recommend
the entire food indus-
try adopts HACCP
, Answer:
1985
Question:
9. HACCP covers food
safety and quality is-
sues
Answer:
false
-true
-false
Question:
10. HACCP was devel-
oped for NASA prior
to it becoming widely
used in the food pro-
cessing industry
Answer:
true
Question:
11. What is the codex
alimentarius's defini-
tion of HACCP
Answer:
a system that identifies, evaluates and controls hazards that are significant
for food safety
Question:
Answer:
What is the Nation- A systemic approach to the identification, evaluation and control of food
al Advisory Commit- safety hazards
tee on Microbiologi-
cal Criteria of Food
(NACMCF) definition
of HACCP
Study Material 2026
Question:
1. HACCP
Answer:
hazard analysis critical control point
Question:
2. FSMA
Answer:
food safety modernization act
-preventative controls
Question:
3. what were the three
challenges in formu-
lating a diet for astro-
2- this was in the early days of food processing technologies, and so the
Answer:
1- in the absence of gravity , what would it be like to eat? crumbs? choking
hazard because food wouldnt be swallowed as easily
nauts in the 1960s
types of food that could be preserved for long periods were limited and
dehydrated foods were available, but astronauts were not able to heat up
water for rehydrating these meals
3- how to ensure the food provided to astronauts would be absolutely safe
to consume - a sick astronaut in space would lead to tragic consequences
and potentially a failed mission
Question:
4. who partnered to-
gether to create a
food safety program
and safe and stable
foods for astronauts
to find that the cur-
,rent food safety sys-
tem was inadequate
Answer:
United States National Aeronautics and Space Administration (NASA) and
Pillsbury
Question:
5. When was HACCP
first proven to be suc-
cessful
Answer:
1950s and 60s
Question:
6. define a system
Answer:
components working together to accomplish tasks in a defined environ-
ment
Question:
7. from which of the fol- munitions
lowing industries was
the HACCP manage-
ment system derived
-investment banking
-munitions
-health
-sports
Answer:
Question:
8. when did the na-
tional research coun-
cil (NRC) recommend
the entire food indus-
try adopts HACCP
, Answer:
1985
Question:
9. HACCP covers food
safety and quality is-
sues
Answer:
false
-true
-false
Question:
10. HACCP was devel-
oped for NASA prior
to it becoming widely
used in the food pro-
cessing industry
Answer:
true
Question:
11. What is the codex
alimentarius's defini-
tion of HACCP
Answer:
a system that identifies, evaluates and controls hazards that are significant
for food safety
Question:
Answer:
What is the Nation- A systemic approach to the identification, evaluation and control of food
al Advisory Commit- safety hazards
tee on Microbiologi-
cal Criteria of Food
(NACMCF) definition
of HACCP
