Practice Test Geeks(CHA) Certified HACCP Auditor Practice Test
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  1. A HACCP auditor reviews a corrective action for a pH CCP deviation in an acidified food process. The facility disposed of the out-of-spec product but did not identify the root cause. The auditor should:

    Answer: Note that root cause analysis is missing and cite a corrective action deficiency

    Effective corrective actions must include root cause identification to prevent recurrence, not just product disposition.

  2. Under 21 CFR Part 120 (juice HACCP), what is the required log reduction target for the most resistant pathogen of concern?

    Answer: 5-log

    21 CFR Part 120 requires juice processors to achieve a 5-log reduction of the relevant pathogen of concern.

  3. Which document provides the internationally recognized framework that forms the basis for national HACCP regulations worldwide?

    Answer: Codex Alimentarius CAC/RCP 1-1969 Rev. 4-2003

    The Codex Alimentarius General Principles of Food Hygiene (CAC/RCP 1) Annex on HACCP is the globally recognized foundational HACCP document.

  4. What distinguishes a critical limit from an operational limit in HACCP?

    Answer: Critical limits separate safe from unsafe food; operational limits provide a safety buffer

    Operational limits are more stringent than critical limits and serve as an early warning to prevent a CCP from exceeding its critical limit.

  5. A HACCP auditor is evaluating a seafood processor's plan. The facility uses blast freezing as a CCP for parasite destruction. Which verification activity is MOST relevant?

    Answer: Confirming freezer temperature data logger calibration records

    Calibration of the data logger used to verify freezer temperature is the most direct verification of the parasite destruction CCP.

  6. In a HACCP audit, which record provides evidence that the HACCP system is operating as designed over time?

    Answer: CCP monitoring records

    CCP monitoring records provide real-time evidence that critical limits are being met and the HACCP system is functioning as planned.

  7. A facility adds a new ingredient that contains a Top 9 allergen. Under HACCP principles, what step MUST be revisited first?

    Answer: Conducting a new or updated hazard analysis

    Any change to ingredients, processes, or products requires revisiting the hazard analysis to determine if new or changed hazards are introduced.