FREE HACCP (Hazard Analysis Critical Control Points) MCQ Questions and Answers

Question 1

Which of these is a program that meets the requirements for HACCP?

Accepted Answer

Approving suppliers

Answer

Washing vegetables

Answer

Only using local farmers

Answer

Buying organic food

Question 2

What comes first in the development of a HACCP system?

Accepted Answer

Assembling the HACCP team

Answer

Establishing control measures

Answer

Constructing a flow diagram

Answer

Dertiming Critical Control Points

Question 3

What is the purpose of making a flow diagram?

Accepted Answer

To show a step-by-step guide for each process

Answer

To help food inspectors understand your business

Answer

To show employees how things work

Answer

To identify where equipment is needed

Question 4

A Critical Control Point is what?

Accepted Answer

The point in a process where a hazard must be prevented, eliminated or reduced

Answer

An area of the premises where food safety is most important

Answer

A hazard with an easy solution

Answer

The point in a process where hazards don't exist

Question 5

What would the crucial limit be among these?

Accepted Answer

Cooking to a core temperature of 70 degrees for 2 minutes

Answer

Washing fruit before using

Answer

Cleaning the food preparation area every day

Answer

Checking eggs aren't past their best before date

Question 6

One of the main causes of sickness can be poor cleanliness.

Accepted Answer

TRUE

Answer

FALSE

Question 7

What is the third HAACP step?

Accepted Answer

Establishing Critical Control Limits

Answer

Establishing Critical control points

Answer

Verifying

Answer

Establishing Hazard Analysis