HACCP Certification Practice Exam

HACCP Certification Practice Exam Questions and Answers There are ___ principles of HACCP

• 5
• 4
• 7
• no principles just rules - Answer-C

Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer-True Which of the following are considered pre-requisite program

A) GMP

B) SSOP

• Pest Control Program
• All of the above - Answer-D

A bacteria that can cause human illness is called

• Pathogen
• Parasite
• Coliform
• Mesophile - Answer-A

Psychrophilic bacteria are

• Warm Loving
• Hot loving
• Cold Loving
• All of the above - Answer-C

Most bacteria that cause human illness are in which class:

• Physychrophiles
• Mesophiles
• Thermophiles
• Pedophiles - Answer-B

Which of the following are considered primary sources of bacterial contamination

• Feces
• Hair

c) Equipment

• All of the above - Answer-D

Which of the following are acceptable means of controlling bacteria 1 / 2

• killing
• Reducing the number of bacteria
• Controlling the growth of bacteria
• All of the above - Answer-D

Irradiation provides a total kill of all bacteria and makes the product sterile - Answer- Fase On a harvest floor the best way to reduce the spread and overall number of bacteria on

a carcass is to:

• Prevent fecal contamination
• Prevent carcass to carcass cross contamination
• Reduce employee handling
• All of the above - Answer-D

Carcass washing remove all bacteria - Answer-B Any biological, chemical or physical property which may cause a food to be unsafe for

human consumption is called a:

• Pathogen
• HAzard

C) CCP

• GMP - Answer-B

GMP Stands for:

• Good Manufacturing Practices
• Great Many people
• Good Meat Product
• Gas Modified Package - Answer-A

SSOP stands for:

• Standard Supervisor Operating Procedure
• Sanitation Standard Operating Procedures
• Sanitary Standards of Production
• Some Silly Office Person - Answer-B

At point, step or procedure in a food in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an

acceptable level is called a:

• Critical Control Point
• Hazard Analysis
• Critical Analysis
• Point of failure - Answer-A
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