HACCP Food Safety Quiz

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• Health Assurance and Contamination Control Process

• Hygiene Assessment and Culinary Control Procedures

• High-risk Analysis for Cooking Control Practices

Which of the following is NOT one of the seven principles of HACCP?

• Conduct a hazard analysis

• Determine critical control points

• Establish corrective actions

• Implement employee rotation schedules

What is the primary goal of HACCP?

• To increase food production speed

• To ensure food safety by preventing hazards

• To reduce food costs for manufacturers

• To improve the taste of food products

In HACCP, what does a critical control point (CCP) represent?

• A step where control can be applied to prevent a food safety hazard

• The final inspection point before product shipment

• A point where ingredients are added to the food

• The location where food is packaged for distribution

Which of the following is an example of a biological hazard in food safety?

• Glass fragments

• Pesticide residues

• Salmonella bacteria

• Metal shavings

What is the purpose of establishing critical limits in HACCP?

• To set maximum production quotas

• To define acceptable boundaries for each critical control point

• To determine the shelf life of products

• To establish minimum wage for food handlers

How often should HACCP plans be reviewed and updated?

• Only when a foodborne illness outbreak occurs

• Once every five years

• Annually or when any changes occur in the process

• Monthly, regardless of changes

Which step in the HACCP system involves collecting and evaluating scientific and technical information?

• Verification

• Monitoring

• Hazard analysis

• Record-keeping

What is the main purpose of the HACCP system?

• To increase profits for food companies

• To improve the taste and appearance of food products

• To prevent foodborne illnesses by identifying and controlling hazards

• To reduce the need for food inspectors in processing plants

Which of the following is NOT typically considered a type of food safety hazard in HACCP?

• Physical hazards

• Chemical hazards

• Biological hazards

• Aesthetic hazards