HACCP FINAL EXAM 2026 BANK
CURRENTLY TESTING COMPLETE EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS /EXPERT VERIFIED /ALREADY
GRADED A+
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:
A) Critical Control Point
B) Hazard Analysis
C) Critical Analysis
D) Point of failure - ....ANSWER...A
The maximum or minimum value to which a physical,
biological or chemical hazard must be controlled at a
critical control point to prevent, eliminate or reduce to an
acceptable level the occurrence of the identified food safety
hazard is called the:
A) Critical Number
,B) Critical Value
C) Hazard Value
D) Critical Limit - ....ANSWER...D
Corrective actions are pre-planned events-not what
happens after a mistake is made.
True or false - ....ANSWER...True
Failure to meet a required critical limit for a critical
control point is called a:
A) Deviation
B) Failure
C) Corrective Actions
D) REcall - ....ANSWER...A
Verification are those activities other than monitoring
that determine the validity of the plan and that it is
operating according to how it was written.
True or False - ....ANSWER...True
, A flow diagram must consider all steps in the production
chain including distribution.
True or False - ....ANSWER...True
Once the HACCP plan is written and accepted by USDA it
can not ever be changed.
True or false - ....ANSWER...False
The process of describing what could go wrong at each step
in the flow chart is called the:
A) Hazard Analysis
B) Hazard flow chart
C) Hazard Description
D) Supporting documentation - ....ANSWER...A
Glass would be considered
A) Chemical Hazard
B) Physical Hazard
C) Biological Hazard
D) It depends on the size of glass - ....ANSWER...B
CURRENTLY TESTING COMPLETE EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS /EXPERT VERIFIED /ALREADY
GRADED A+
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:
A) Critical Control Point
B) Hazard Analysis
C) Critical Analysis
D) Point of failure - ....ANSWER...A
The maximum or minimum value to which a physical,
biological or chemical hazard must be controlled at a
critical control point to prevent, eliminate or reduce to an
acceptable level the occurrence of the identified food safety
hazard is called the:
A) Critical Number
,B) Critical Value
C) Hazard Value
D) Critical Limit - ....ANSWER...D
Corrective actions are pre-planned events-not what
happens after a mistake is made.
True or false - ....ANSWER...True
Failure to meet a required critical limit for a critical
control point is called a:
A) Deviation
B) Failure
C) Corrective Actions
D) REcall - ....ANSWER...A
Verification are those activities other than monitoring
that determine the validity of the plan and that it is
operating according to how it was written.
True or False - ....ANSWER...True
, A flow diagram must consider all steps in the production
chain including distribution.
True or False - ....ANSWER...True
Once the HACCP plan is written and accepted by USDA it
can not ever be changed.
True or false - ....ANSWER...False
The process of describing what could go wrong at each step
in the flow chart is called the:
A) Hazard Analysis
B) Hazard flow chart
C) Hazard Description
D) Supporting documentation - ....ANSWER...A
Glass would be considered
A) Chemical Hazard
B) Physical Hazard
C) Biological Hazard
D) It depends on the size of glass - ....ANSWER...B
