Free HACCP (Hazard Analysis Critical Control Points) MCQ Questions and Answers — Questions and Answers
Question 1: Which of these is a program that meets the requirements for HACCP?
- Approving suppliers (Correct answer)
- Washing vegetables
- Only using local farmers
- Buying organic food
Correct answer: Approving suppliers
Approving suppliers is an example of a HACCP prerequisite program. <br> HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies potential food safety hazards and implements controls to prevent or eliminate them. Prerequisite programs are the basic programs and procedures that must be in place before implementing a HACCP plan. These programs help to create a sanitary environment for food production and handling, and include things like good manufacturing practices, sanitation, and employee training.
Question 2: What comes first in the development of a HACCP system?
- Establishing control measures
- Constructing a flow diagram
- Dertiming Critical Control Points
- Assembling the HACCP team (Correct answer)
Correct answer: Assembling the HACCP team
Assembling the HACCP team is the first step in creating a HACCP (Hazard Analysis and Critical Control Points) system.
Question 3: What is the purpose of making a flow diagram?
- To help food inspectors understand your business
- To show a step-by-step guide for each process (Correct answer)
- To show employees how things work
- To identify where equipment is needed
Correct answer: To show a step-by-step guide for each process
Creating a flow diagram is an essential step in the HACCP (Hazard Analysis and Critical Control Points) system because it provides a visual representation of the entire process, showing the sequence of steps involved in the production or handling of a food product.
Question 4: A Critical Control Point is what?
- An area of the premises where food safety is most important
- A hazard with an easy solution
- The point in a process where hazards don't exist
- The point in a process where a hazard must be prevented, eliminated or reduced (Correct answer)
Correct answer: The point in a process where a hazard must be prevented, eliminated or reduced
Critical Control Point (CCP) is a point in a food production or handling process where a potential food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Question 5: What would the crucial limit be among these?
- Washing fruit before using
- Cleaning the food preparation area every day
- Checking eggs aren't past their best before date
- Cooking to a core temperature of 70 degrees for 2 minutes (Correct answer)
Correct answer: Cooking to a core temperature of 70 degrees for 2 minutes
Cooking to a core temperature of 70 degrees for 2 minutes would be a critical limit in the context of a HACCP (Hazard Analysis and Critical Control Points) plan.
Question 6: One of the main causes of sickness can be poor cleanliness.
- TRUE (Correct answer)
- FALSE
Correct answer: TRUE
Poor hygiene can be a major cause of illness. <br> Poor hygiene practices can lead to the spread of harmful microorganisms such as bacteria, viruses, and parasites, which can cause illness or foodborne disease. Common sources of harmful microorganisms include contaminated water, raw or undercooked foods, and unclean surfaces or utensils.
Question 7: What is the third HAACP step?
- Establishing Critical Control Limits (Correct answer)
- Establishing Critical control points
- Verifying
- Establishing Hazard Analysis
Correct answer: Establishing Critical Control Limits
The third step in the HACCP (Hazard Analysis and Critical Control Points) system is to establish Critical Control Limits (CCLs) for each Critical Control Point (CCP) identified in the previous step.
Free HACCP (Hazard Analysis Critical Control Points) MCQ Questions and Answers
Which of these is a program that meets the requirements for HACCP?