HACCP Managers Certificate Exam | Verified Exam Questions and
Answers | Latest Updated Study Material 2026
Question:
1. Hazard Analysis Critical Control Point System
Answer:
the disciplined application of science
to each specific food process in order
to identify, evaluate, and control poten-
tial hazards to food safety (*preventa-
tive)
Question:
2. How does HACCP differ from traditional food
safety systems?
A. it is science based
B. it is a systematic process for identifying,
evaluating, and controlling hazards
C. It is preventative
D. Sanitation practices are improved
Answer:
A, B, and C
Question:
3. The Codex Alementarius Commission ...
A. develops worldwide agricultural policy
B. raises money for relief efforts around the
world
C. provides medicine and vaccines to underde-
veloped nations
D. develops international food safety stan-
dards
Answer:
D
Question:
4. Food service organizations can obtain the fol-
lowing benefits from implementing a HACCP
,plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control
Answer:
all are correct
Question:
5. B, C, D
Answer:
It is becoming easier for food borne illness to
spread around the world because
A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased
Question:
6. The primary problem with traditional food ser- B
vice systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
D. only applicable in manufacturing opera-
tions
Answer:
Question:
7. Which of the following can pose a threat to
Answer:
food safety if not properly controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs
, Question:
8. Which of the following factors contribute to
the deterioration and spoilage of food prod-
ucts?
A. time
B. temperature
C. humidity
D. country of origin
Answer:
A, B, and C
Question:
9. Which of the following can have an impact on A, B, and D
Answer:
food safety?
A. Facilities design
B. Facilities location
C. Construction costs
D. Construction materials
Question:
10. To ensure that temperatures are ac-
curate, equipment should be routinely
.
Answer:
Calibrated
Question:
11. Containers for waste, byproducts, and danger- A, C, and D
Answer:
ous substances need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair
Answers | Latest Updated Study Material 2026
Question:
1. Hazard Analysis Critical Control Point System
Answer:
the disciplined application of science
to each specific food process in order
to identify, evaluate, and control poten-
tial hazards to food safety (*preventa-
tive)
Question:
2. How does HACCP differ from traditional food
safety systems?
A. it is science based
B. it is a systematic process for identifying,
evaluating, and controlling hazards
C. It is preventative
D. Sanitation practices are improved
Answer:
A, B, and C
Question:
3. The Codex Alementarius Commission ...
A. develops worldwide agricultural policy
B. raises money for relief efforts around the
world
C. provides medicine and vaccines to underde-
veloped nations
D. develops international food safety stan-
dards
Answer:
D
Question:
4. Food service organizations can obtain the fol-
lowing benefits from implementing a HACCP
,plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control
Answer:
all are correct
Question:
5. B, C, D
Answer:
It is becoming easier for food borne illness to
spread around the world because
A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased
Question:
6. The primary problem with traditional food ser- B
vice systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
D. only applicable in manufacturing opera-
tions
Answer:
Question:
7. Which of the following can pose a threat to
Answer:
food safety if not properly controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs
, Question:
8. Which of the following factors contribute to
the deterioration and spoilage of food prod-
ucts?
A. time
B. temperature
C. humidity
D. country of origin
Answer:
A, B, and C
Question:
9. Which of the following can have an impact on A, B, and D
Answer:
food safety?
A. Facilities design
B. Facilities location
C. Construction costs
D. Construction materials
Question:
10. To ensure that temperatures are ac-
curate, equipment should be routinely
.
Answer:
Calibrated
Question:
11. Containers for waste, byproducts, and danger- A, C, and D
Answer:
ous substances need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair
