Food Safety and HACCP Quiz

What does HACCP stand for?

• Health and Safety Critical Control Point

• Hazardous Analysis and Control Point

• Health Assessment Control and Compliance Program

• Hazard Analysis Critical Control Point

What is the primary focus of HACCP?

• Employee training

• Quality control

• Cost reduction

• Food safety management

Which of the following is NOT one of the Codex Principles?

• Establish marketing strategies

• Establish a CCP monitoring system

• Establish documentation and records

• Identify hazards and preventative measures

What is a Critical Control Point (CCP)?

• A step where control can be applied to prevent hazards

• A method for marketing food products

• A location for employee training

• A point where food is packaged

What is the purpose of establishing critical limits?

• To enhance employee satisfaction

• To increase production speed

• To separate acceptable from unacceptable levels

• To reduce costs

Which of the following is a biological hazard?

• Sharp objects

• Bacteria

• Cleaning agents

• Pesticides

What is the role of monitoring procedures in HACCP?

• To train employees on safety

• To ensure compliance with marketing strategies

• To measure if the process is within critical limits

• To document financial records

What does GAP stand for in food safety?

• Good Agricultural Practices

• General Assessment Procedures

• Global Agricultural Policies

• Good Analysis Practices

What is the first step in conducting a HACCP study?

• Construct a process flow diagram

• Assemble a HACCP team

• Describe the product and intended use

• Identify hazards

Which of the following is a prerequisite program for HACCP?

• Marketing Strategies

• Good Manufacturing Practices (GMP)

• Quality Assurance Programs (QAP)

• Employee Satisfaction Surveys