HACCP Exam Questions with All Correct Answers
Donna woke up feeling achy and nauseated. She later started vomiting, experiencing diarrhea with abdominal cramping, and was running a low-grade fever. Donna's symptoms lasted 3 days. Donna remembered that when she had been eating at a restaurant tw...
Donna woke up feeling achy and nauseated. She later started vomiting, experiencing
diarrhea with abdominal cramping, and was running a low-grade fever. Donna's
symptoms lasted 3 days. Donna remembered that when she had been eating at a
restaurant two days ago she had noticed that her server may have had a cold and did
not wash his hands after blowing his nose. This was after she had eaten most of her
food. Diagnose her by selecting the most likely cause from the given choices
a. Donna probably contracted a bacteria which caused a foodborne infection
b. Donna probably contracted a virus from the sick server
c. Donna probably contracted a parasite from undercooked chicken
d. Donna probably ingested a mold - Answer-B
Rosmarinic acid is a compound found in herbs such as rosemary, sage, and oregano.
Rosmarinic acid has been extracted from these herbs and used for its antioxidant, anti-
inflammatory, and antimicrobial properties in food. Food processors have been able to
use it in sodas ranging from pH 2.3 to 3.5 to successfully increase the shelf-life of their
products. Rosmarinic acid can be categorized as which type of control measure?
a. Preservative
b. pH
c. Sanitation
d. Pesticide - Answer-A
You are the plant manager at a dairy processing facility. The milk you process comes in
raw, straight from the farm. The milk always has bits of cow hair and farm debris such
as dirt and rocks in it. How do you make sure none of these physical hazards are
present in the final product?
a. Use a metal detector at the end of production to remove any containers with metal in
them
b. Install screens and filters on the raw milk inflow tube and use a separator
c. Pasteurization will remove these particles
d. Use magnets to catch any metal fragments - Answer-B
Categorize the following as the correct type of biological hazard
a. Penicillium expansum
b. Norwalk
c. Trichinae
d. Salmonella spp. - Answer-a. Mold
b. Virus
c. Parasite
, d. Bacteria
Which of the following is the best method or intervention to control physical hazards?
a. Require suppliers to provide COAs or other verification
b. Practice strict cleaning and sanitation procedures between shifts
c. Clearly label all compounds in the facility
d. Use a screen, filter, or separator - Answer-D
Choose the term that best describes the step that prevents, eliminates, or reduces a
hazard to a safe level during a food production process
a. Prerequisite program
b. Sanitation program
c. Control measure
d. Hazard analysis - Answer-C
T/F: Having a freezer that is 10 degrees above the recommended temperature would be
considered a hazard in a hazard analysis - Answer-False
T/F: Supporting documentation is needed for the decisions included on your hazard
analysis summary form - Answer-True
T/F: A hazard analysis should consider both food ingredients and processes - Answer-
True
Which of the following are the three objectives that must be accomplished in a hazard
analysis? Select all that apply
a. identify hazards that are RLTO and their associated control measures
b. identify needed modifications to a process or product so that product safety is further
assured or improved
c. provide a basis for determining CCPs in the HACCP plan
d. identify critical limits at each CCP that will reduce the hazard to a safe level - Answer-
a, b, c
A tool that can be used to help determine where to place a CCP is a called a ___ -
Answer-Decision tree
T/F: Each hazard must be controlled at a separate CCP - Answer-False
T/F: A hazard should always be controlled as early in the process as possible - Answer-
False
T/F: One of the most common CCPs would be placed at a thermal heating step -
Answer-True
A CCP is best described as:
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