HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
1. What is NOT necessary in a
food product flow diagram
Answer:
Where HACCP record are required in the process
Question:
2. What is a common means to
control physical hazards in liq-
uid food products is the use of
Answer:
Screens
Question:
3. In HACCP systems, a hazard
analysis considers
Answer:
Food safety only
Question:
4. True/False. Concerning critical False
Answer:
points. They require end-prod-
uct testing so they should be
limited to one or two per
process
Question:
5. What is an example of critical Acidification of a food such as pickles prior to commercial
Answer:
control point that can prevent canning.
a hazard from occurring
, Question:
6. Generic food safety controls
that are applied in all types of
food operations to maintain a
hygienic environment are
Answer:
Prerequisite programs
Question:
7. True/False. Critical limits are
determined only after identify-
ing critical control points
Answer:
True
Question:
8. To be effective, critical limits
must be
Answer:
in place and operational, measurable and/or observable
Question:
Answer:
Critical limits established consider the potential of these hazards to cause injury based
to control physical hazards on their size, hardness or sharpness
should
Question:
10. In HACCP systems, operating
limits are commonly use
Answer:
To compensate for expected variation in operation of process-
ing equipment so that critical limits are not exceeded.
Question:
11. In HACCP, the act of conduct- Monitering
Study Material 2026
Question:
1. What is NOT necessary in a
food product flow diagram
Answer:
Where HACCP record are required in the process
Question:
2. What is a common means to
control physical hazards in liq-
uid food products is the use of
Answer:
Screens
Question:
3. In HACCP systems, a hazard
analysis considers
Answer:
Food safety only
Question:
4. True/False. Concerning critical False
Answer:
points. They require end-prod-
uct testing so they should be
limited to one or two per
process
Question:
5. What is an example of critical Acidification of a food such as pickles prior to commercial
Answer:
control point that can prevent canning.
a hazard from occurring
, Question:
6. Generic food safety controls
that are applied in all types of
food operations to maintain a
hygienic environment are
Answer:
Prerequisite programs
Question:
7. True/False. Critical limits are
determined only after identify-
ing critical control points
Answer:
True
Question:
8. To be effective, critical limits
must be
Answer:
in place and operational, measurable and/or observable
Question:
Answer:
Critical limits established consider the potential of these hazards to cause injury based
to control physical hazards on their size, hardness or sharpness
should
Question:
10. In HACCP systems, operating
limits are commonly use
Answer:
To compensate for expected variation in operation of process-
ing equipment so that critical limits are not exceeded.
Question:
11. In HACCP, the act of conduct- Monitering
