NRFSP HACCP Principles 3

Question 1

Which of the following is a physical hazard that must be addressed in a HACCP plan?

Accepted Answer

Bone fragments in ground meat

Answer

E. coli O157:H7

Answer

Pesticide residue

Answer

Mold toxins in grain

Question 2

Which food process would most likely require a HACCP plan under USDA regulations?

Accepted Answer

Preparing raw beef for grinding and packaging

Answer

Serving pre-packaged cookies

Answer

Arranging a fresh fruit display

Answer

Making coffee

Question 3

What is a prerequisite program in the context of HACCP?

Accepted Answer

A foundational food safety practice (like sanitation or pest control) that supports HACCP but is not a CCP

Answer

A mandatory government inspection

Answer

The first step before hazard analysis

Answer

A training requirement for managers

Question 4

Under a HACCP system, who is ultimately responsible for ensuring the plan is implemented correctly?

Accepted Answer

The food service manager or person in charge

Answer

The local health inspector

Answer

Front-of-house staff

Answer

The HACCP plan author only

Question 5

How does HACCP differ from traditional food safety inspections?

Accepted Answer

HACCP is a proactive system that prevents hazards during production, not just after

Answer

HACCP focuses on end-product testing rather than process control

Answer

Traditional inspections are more comprehensive than HACCP

Answer

HACCP only applies to restaurants, not factories

Question 6

A sushi restaurant that serves raw fish must address which type of hazard most specifically in its HACCP plan?

Accepted Answer

Biological — from parasites and bacteria in raw fish

Answer

Chemical — from cleaning agents

Answer

Physical — from fish bones

Answer

All of the above equally