Basic HACCP Exam

20 Questions | Total Attempts: 2708

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HACCP Quizzes & Trivia

Verification of Training Exam


Questions and Answers
  • 1. 
    Resources that can be printed and inserted into the Resource Tab of the HACCP Binder.  TO BEGIN THE EXAM, CLICK ON THE "START" BUTTON LOCATED AT THE BOTTOM OF THE PAGE.
  • 2. 
    How many HACCP Principles are there?
    • A. 

      4

    • B. 

      5

    • C. 

      6

    • D. 

      None of these

  • 3. 
    What is the Third HACCP Principle?
    • A. 

      Establish Critical Limits

    • B. 

      Conduct a Hazard Analysis

    • C. 

      Assemble the HACCP Team

    • D. 

      None of these

  • 4. 
    What acronym was discussed to help the class remember the order of all the HACCP Principles?
    • A. 

      Help Chef Luigi Make A Nice Meal

    • B. 

      Help Chef Luigi Make A Vinegar Rice

    • C. 

      Help Chef Luigi Make A Rice Vinegar

    • D. 

      None of these

  • 5. 
    Verification of a CCP requires?
    • A. 

      Record review

    • B. 

      Using a thermometer or other measuring device

    • C. 

      Direct observation of the monitor

    • D. 

      None of these

  • 6. 
    Which Regulation applies to all food manufacturing facilities?
    • A. 

      21 CFR 120

    • B. 

      21 CFR 123

    • C. 

      21 CFR 110

    • D. 

      None of these

  • 7. 
    How many HACCP regulations are there?
    • A. 

      2

    • B. 

      3

    • C. 

      4

    • D. 

      None of these

  • 8. 
    What are the categories of food hazards?
    • A. 

      Biological, Chemical, Metal

    • B. 

      Biological, Metal, Jaundice

    • C. 

      Biological, Physical, Allergens

    • D. 

      Biological, Physical, Chemical

  • 9. 
    What type of hazard is a mycotoxin such as Patulin?
    • A. 

      Biological

    • B. 

      Physical

    • C. 

      Chemical

    • D. 

      None of these

  • 10. 
    What type of hazard is a toxin produced by a bacteria such as Bacillus cereus?
    • A. 

      Biological

    • B. 

      Physical

    • C. 

      Chemical

    • D. 

      None of these

  • 11. 
    Toxins and some spore forming bacteria can never be eliminated from food.
    • A. 

      True

    • B. 

      False

  • 12. 
    • A. 

      Frequency, Who, How, When

    • B. 

      Who, When, Where, What

    • C. 

      Bada-Bing, Bada-Boom

    • D. 

      None of these

  • 13. 
    HACCP is an acronym for what?
    • A. 

      Hazard Analysis Critical Control Point

    • B. 

      Hazard Animal Control Point

    • C. 

      Hazard Analysis Controls for Critical Points

    • D. 

      None of these

  • 14. 
    Who created HACCP?
    • A. 

      NASA

    • B. 

      Pilsbury

    • C. 

      Nestle

    • D. 

      All of these

  • 15. 
    CCP's should always be established where in the process?
    • A. 

      At the last, best step to prevent, eliminate, or reduce the hazard to an acceptable risk

    • B. 

      Anywhere the hazard exists

    • C. 

      There is no rule

    • D. 

      None of these

  • 16. 
    By definition, Critical Limits must be?
    • A. 

      Measurable

    • B. 

      Determinable

    • C. 

      Visual or easy to see

    • D. 

      All of these

  • 17. 
    When a Deviation from a Critical Limit occurs, what must happen?
    • A. 

      Documentation of Corrective Actions

    • B. 

      Reassessment of the HACCP Plan

    • C. 

      Stop the line and immediately inform your Supervisor and/or Quality Personnel

    • D. 

      All of the these

  • 18. 
    Record keeping may be done in pencil, but only if the Establishment forbids the use of erasers.
    • A. 

      True

    • B. 

      False

  • 19. 
    Falsifying records is a criminal offense.
    • A. 

      True

    • B. 

      False

  • 20. 
    Why is frequent verification of calibration for equipment used to measure CCP's essential?
    • A. 

      Ensures that monitoring equipment is accurate.

    • B. 

      Ensures that monitoring equipment is safe.

    • C. 

      Makes monitoring equipment easier to use.

    • D. 

      All of the these