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HACCP Exam Questions With Solutions
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HACCP Exam Questions With Solutions Mycotoxins Toxic by-product of fungal growth on various foods Aflatoxins peanuts, spices, corn, cotton, pistachios (aspergillus flavus & A. parasiticus) Ochratoxin Vine fruits, beer & wine (Penicillium & Aspergillus spp.) Citrinin mold ripened cheeses, miso...

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  • October 26, 2024
  • 17
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • haccp exam questions with solutions

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  • HACCP
  • HACCP

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HACCP Exam Questions With Solutions

Mycotoxins Toxic by-product of fungal growth on various foods




Aflatoxins peanuts, spices, corn, cotton, pistachios (aspergillus flavus & A. parasiticus)




Ochratoxin Vine fruits, beer & wine


(Penicillium & Aspergillus spp.)




Citrinin mold ripened cheeses, miso, soy


(penicillium & aspergillus spp.)




Ergot Cereal grains & flours


(claviceps)




Patulin Apples, pear and grapes (fruit & juice)


(penicillium, aspergillus & byssochylamys)




Fusarium Grains (wheat & corn)

, HACCP Exam Questions With Solutions
(Fusarium spp.)




Plants/plant components that cause human illness: rhubarb leaves


cherry, peach & apricot pits

akee




8 Food Allergens: 1. Wheat


2. Soy

3. Eggs

4. Milk

5. Peanuts

6. Tree nuts

7. Seafood

8. Shellfish

(9) Sesame in Canada




Paralytic Shellfish Poisoning (PSP) -can occur in shellfish (filter-feeding mollusks)


-mussels, clams, scallops, oysters

, HACCP Exam Questions With Solutions
-caused by neurotoxin = saxitoxin (produced in algae)




Scombroid Poisoning -caused by growth of bacteria that produce enzyme = histidine

decarboxylase

-converts histidine --> HISTAMINE

- temperature control of fish is important (chilled below 10C (50F) within 4 hours

-enzyme active at 40F but optimal at 90F

-freezing inhibits enzyme activity




Ciguatera Fish Poisoning (CFP) -caused by ingestion of toxic algae by certain species of

tropical fish (barracuda, King mackerel, groupers)




Hazard agent (biological, chemical, physical) that can cause illness/death




Risk LIkelihood/probability that someone can get ill/die due to exposure of hazard


= exposure x consequence




Biological hazard -bacterial, viral, parasitic organisms

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