HACCP Overview

The acronym HACCP stands for which of the following? 

• Hazard Analysis and Critical Control Points 
• Hazard Analysis and Crucial Control Points 
• Hazard Analysis and Critical Control Parameters 
• Hazard Analysis and Crucial Control Parameters 

Which of the following statements is NOT true about HACCP?

• Combines science and common sense for food safety 
• Is a preventative measure
  
• Is a reactive measure
  
• Includes seven principles 

HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs? 

• U.S. National Guard
  
• American Meat Science Association 
• U.S. Navy
  
• NASA 

Which of the following companies helped to develop HACCP? 

• Pillsbury® 
• General Mills® 
• Yum Brands® 
• Kraft Foods® 

Which of the following is NOT a task HACCP is designed to do? 

• Identify hazards 
• Develop production goals 
• Establish controls
  
• Monitor controls 

Which of the following is NOT a type of hazard? 

• Emotional 
• Biological 
• Chemical 
• Physical

Which of the following statements is NOT a principle of HACCP? 

• Conduct a Hazard Analysis 
• Develop Good Manufacturing Practices (GMPs) 
• Identify Critical Control Points (CCPs)
  
• Establish Monitoring Procedures 

Which of the following is NOT a type of critical limit? 

• Time 
• Temperature
  
• Aw (Water Activity) 
• Nutritional content 

Which of the following is NOT a preliminary task to develop a HACCP Plan? 

• Assemble a HACCP team 
• Identify critical control points 
• Describe the food
  
• Develop a flow diagram 

In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? 

• Company’s CEO
  
• Line worker
  
• HACCP Coordinator 
• Production line leader