HACCP Certification Practice Questions
With Completed Solutions!!!
There are ___ principles of HACCP
A) 5
B) 4
C) 7
D) no principles just rules - ANS C
Critical Control Points (CCPs) are steps in a production process in which loss of control may
result in an unacceptable health risk
True or False - ANS True
Which of the following are considered pre-requisite program
A) GMP
B) SSOP
C) Pest Control Program
D) All of the above - ANS D
A bacteria that can cause human illness is called
A) Pathogen
B) Parasite
C) Coliform
D) Mesophile - ANS A
Psychrophilic bacteria are
A) Warm Loving
B) Hot loving
C) Cold Loving
D) All of the above - ANS C
Most bacteria that cause human illness are in which class:
A) Physychrophiles
B) Mesophiles
C) Thermophiles
D) Pedophiles - ANS B
Which of the following are considered primary sources of bacterial contamination
, A) Feces
B) Hair
c) Equipment
D) All of the above - ANS D
Which of the following are acceptable means of controlling bacteria
A) killing
B) Reducing the number of bacteria
C) Controlling the growth of bacteria
D) All of the above - ANS D
Irradiation provides a total kill of all bacteria and makes the product sterile - ANS Fase
On a harvest floor the best way to reduce the spread and overall number of bacteria on a
carcass is to:
A) Prevent fecal contamination
B) Prevent carcass to carcass cross contamination
C) Reduce employee handling
D) All of the above - ANS D
Carcass washing remove all bacteria - ANS B
Any biological, chemical or physical property which may cause a food to be unsafe for human
consumption is called a:
A) Pathogen
B) HAzard
C) CCP
D) GMP - ANS B
GMP Stands for:
A) Good Manufacturing Practices
B) Great Many people
C) Good Meat Product
D) Gas Modified Package - ANS A
SSOP stands for:
A) Standard Supervisor Operating Procedure
B) Sanitation Standard Operating Procedures
C) Sanitary Standards of Production
D) Some Silly Office Person - ANS B
At point, step or procedure in a food in a food process at which control can be applied and, as a
result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level is
called a:
With Completed Solutions!!!
There are ___ principles of HACCP
A) 5
B) 4
C) 7
D) no principles just rules - ANS C
Critical Control Points (CCPs) are steps in a production process in which loss of control may
result in an unacceptable health risk
True or False - ANS True
Which of the following are considered pre-requisite program
A) GMP
B) SSOP
C) Pest Control Program
D) All of the above - ANS D
A bacteria that can cause human illness is called
A) Pathogen
B) Parasite
C) Coliform
D) Mesophile - ANS A
Psychrophilic bacteria are
A) Warm Loving
B) Hot loving
C) Cold Loving
D) All of the above - ANS C
Most bacteria that cause human illness are in which class:
A) Physychrophiles
B) Mesophiles
C) Thermophiles
D) Pedophiles - ANS B
Which of the following are considered primary sources of bacterial contamination
, A) Feces
B) Hair
c) Equipment
D) All of the above - ANS D
Which of the following are acceptable means of controlling bacteria
A) killing
B) Reducing the number of bacteria
C) Controlling the growth of bacteria
D) All of the above - ANS D
Irradiation provides a total kill of all bacteria and makes the product sterile - ANS Fase
On a harvest floor the best way to reduce the spread and overall number of bacteria on a
carcass is to:
A) Prevent fecal contamination
B) Prevent carcass to carcass cross contamination
C) Reduce employee handling
D) All of the above - ANS D
Carcass washing remove all bacteria - ANS B
Any biological, chemical or physical property which may cause a food to be unsafe for human
consumption is called a:
A) Pathogen
B) HAzard
C) CCP
D) GMP - ANS B
GMP Stands for:
A) Good Manufacturing Practices
B) Great Many people
C) Good Meat Product
D) Gas Modified Package - ANS A
SSOP stands for:
A) Standard Supervisor Operating Procedure
B) Sanitation Standard Operating Procedures
C) Sanitary Standards of Production
D) Some Silly Office Person - ANS B
At point, step or procedure in a food in a food process at which control can be applied and, as a
result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level is
called a:
