Principles of HACCP: Conducting a
Hazard Analysis- Assessment Test Exam
Questions with Complete Answers
Which of the following terms can be described as the public health impact of a hazard?
A. Occurrence
B. Risk
C. Likelihood
D. Control - Answer-B. Risk
Which of the following is the basis for determining the critical control points?
A. Verification procedures
B. Critical limits
C. Hazard analysis
D. Distribution procedures - Answer-C. Hazard Analysis
A step which is NOT conducted within your food processing facility such as storage of
your product by a grocery store can be described as which of the following concerning
your hazard analysis and HACCP plan?
A. Control
B. Shipping loss
C. Verification
D. Absence of control - Answer-D. Absence of Control
When conducting a hazard analysis for tomato soup, one hazard which was identified
was a thermometer being dropped into a vat and breaking causing glass and metal
shards to be in the product. This has never occurred in this particular facility. Should this
be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only biological hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-D. No, the likelihood and
severity of the hazard is low
If a problem has occurred more than once within a system, FSIS deems this problem as
which of the following?
A. Unlikely to occur
B. Reasonably likely to occur
C. Controlled
D. Out of control - Answer-B. Reasonably likely to occur
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
Hazard Analysis- Assessment Test Exam
Questions with Complete Answers
Which of the following terms can be described as the public health impact of a hazard?
A. Occurrence
B. Risk
C. Likelihood
D. Control - Answer-B. Risk
Which of the following is the basis for determining the critical control points?
A. Verification procedures
B. Critical limits
C. Hazard analysis
D. Distribution procedures - Answer-C. Hazard Analysis
A step which is NOT conducted within your food processing facility such as storage of
your product by a grocery store can be described as which of the following concerning
your hazard analysis and HACCP plan?
A. Control
B. Shipping loss
C. Verification
D. Absence of control - Answer-D. Absence of Control
When conducting a hazard analysis for tomato soup, one hazard which was identified
was a thermometer being dropped into a vat and breaking causing glass and metal
shards to be in the product. This has never occurred in this particular facility. Should this
be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only biological hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-D. No, the likelihood and
severity of the hazard is low
If a problem has occurred more than once within a system, FSIS deems this problem as
which of the following?
A. Unlikely to occur
B. Reasonably likely to occur
C. Controlled
D. Out of control - Answer-B. Reasonably likely to occur
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
