HIC Food Safety & HACCP Principles 2

Question 1

Which of the following best describes a Critical Control Point (CCP) in a HACCP plan?

Accepted Answer

Any step where a food safety hazard can be prevented, eliminated, or reduced to acceptable levels

Answer

A CCP is a step at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 2

A HACCP plan is built on several prerequisite programs. Which of the following is NOT typically considered a prerequisite program?

Accepted Answer

Critical limit monitoring log

Answer

Critical limit monitoring logs are part of the HACCP plan itself, not a prerequisite program; prerequisite programs are foundational controls like sanitation, pest control, and supplier verification.

Question 3

During a hazard analysis, a food safety team determines that Listeria monocytogenes is a hazard 'reasonably likely to occur' in a ready-to-eat deli meat facility. What should be the team's next step?

Accepted Answer

Identify or establish a CCP to control the Listeria hazard

Answer

When a hazard is determined to be reasonably likely to occur, the HACCP team must identify a CCP or other control measure to address it.

Question 4

The internal cooking temperature for poultry in the United States is set at 165°F (74°C). In HACCP terms, this temperature represents a:

Accepted Answer

Critical limit

Answer

A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent food safety hazards.

Question 5

Which HACCP principle involves establishing procedures to verify that the HACCP system is working effectively?

Accepted Answer

Principle 6 — Establish verification procedures

Answer

Principle 6 requires establishing verification activities such as audits, calibration, and microbial testing to confirm the HACCP system is functioning as intended.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Food Safety & HACCP Principles 2