Training Module 1 - HACCP

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Questions: 10 | Attempts: 6,745

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HACCP Quizzes & Trivia

Questions and Answers
  • 1. 

    What does HACCP stand for?

    • A.

      Hazard Analysis Critical Control Point

    • B.

      Hazard an Allergens Cause Certain Problems

    • C.

      Having any Affects Causes Control Policies

    • D.

      None of the above

    Correct Answer
    A. Hazard Analysis Critical Control Point
    Explanation
    HACCP stands for Hazard Analysis Critical Control Point. This system is used in the food industry to identify and control potential hazards that could affect the safety of food products. It involves analyzing and identifying potential hazards, determining critical control points in the production process, and implementing control measures to prevent or eliminate these hazards. The goal is to ensure that food is safe for consumption.

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  • 2. 

    There are six HACCP principles.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because there are actually seven HACCP principles. The seven principles are: conducting hazard analysis, determining critical control points, establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation procedures.

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  • 3. 

    Which of the following is NOT considered a HACCP hazard?

    • A.

      Biological

    • B.

      Chemical

    • C.

      Emotional

    • D.

      Physical

    Correct Answer
    C. Emotional
    Explanation
    Emotional is not considered a HACCP hazard because HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying and controlling hazards in food production. It primarily focuses on biological, chemical, and physical hazards that can cause harm to consumers. Emotional hazards do not pose a direct risk to food safety and are not typically included in HACCP plans.

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  • 4. 

    The purpose of HACCP is to:

    • A.

      Make you do more work

    • B.

      Eliminate potential hazards from food to make it safe to eat

    • C.

      Clean equipment properly

    • D.

      None of the above

    Correct Answer
    B. Eliminate potential hazards from food to make it safe to eat
    Explanation
    The purpose of HACCP (Hazard Analysis and Critical Control Points) is to eliminate potential hazards from food to make it safe to eat. This system is designed to identify and control any biological, chemical, or physical hazards that may pose a risk to food safety. By implementing HACCP principles, food establishments can prevent, reduce, or eliminate these hazards at every stage of the food production process, ensuring the safety and quality of the final product.

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  • 5. 

    Which is an example of a biological hazard?

    • A.

      Mold

    • B.

      Jewelry

    • C.

      Glass

    • D.

      Pesticides

    Correct Answer
    A. Mold
    Explanation
    Mold is an example of a biological hazard because it can release spores that can cause allergic reactions, respiratory issues, and other health problems when inhaled or touched. Mold can grow in damp and humid environments and can be found in homes, buildings, and other areas with poor ventilation or water damage. Exposure to mold can be harmful, especially for individuals with allergies, asthma, or weakened immune systems. Therefore, mold poses a biological hazard to human health.

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  • 6. 

    A Critical Control Point (CCP) is:

    • A.

      I dentyfying hazards and preventive measures

    • B.

      A point, step or porcedure in a food process at which a hazard can be controlled

    • C.

      Product sampling and testing

    • D.

      All of the above

    Correct Answer
    B. A point, step or porcedure in a food process at which a hazard can be controlled
    Explanation
    A Critical Control Point (CCP) is a specific point, step, or procedure in a food process where a hazard can be controlled. This means that at this particular point, measures can be taken to prevent or eliminate the hazard, ensuring the safety and quality of the food. CCPs are identified through a hazard analysis and are essential in implementing a Hazard Analysis and Critical Control Points (HACCP) system, which is a preventive approach to food safety. Product sampling and testing may be part of the overall food safety process, but they are not specifically related to CCPs.

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  • 7. 

    Which of the following is a step in the corrective action process?

    • A.

      Identify the hazard

    • B.

      Document the deviation

    • C.

      Package the product

    • D.

      None of the above

    Correct Answer
    B. Document the deviation
    Explanation
    Documenting the deviation is a step in the corrective action process because it involves recording and documenting any deviation or nonconformity from the desired or expected outcome. This step is crucial in identifying and understanding the problem or issue that needs to be addressed, and it serves as a reference for implementing appropriate corrective actions to prevent future deviations.

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  • 8. 

    A metal detector that is not working is "out of control."

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement suggests that a metal detector that is not working is considered "out of control." This implies that the metal detector is not functioning properly or as intended.

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  • 9. 

    During recordkeeping, which of the following should you do?

    • A.

      Pre-record

    • B.

      Rely on memory

    • C.

      Sign and Date as necessary

    • D.

      Estimate

    Correct Answer
    C. Sign and Date as necessary
    Explanation
    During recordkeeping, it is important to sign and date as necessary to ensure that the records are complete and accurate. This helps in providing a clear timeline and accountability for the information recorded. It also helps in tracking any changes or updates made to the records. By signing and dating, it becomes easier to reference and validate the information when needed.

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  • 10. 

    How many months is recommended for documents to be kept on site?

    • A.

      Six

    • B.

      Five

    • C.

      Nine

    • D.

      Twelve

    Correct Answer
    A. Six
    Explanation
    It is recommended to keep documents on site for six months.

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