HACCP Exam Pre Test Questions Answers

HACCP Exam Pre Test Questions Answers for General Manager, grocery manager (FSMCE-G), and International Certified Food Safety Manager (ICFSM) Exam.

HACCP Exam Pre Test Questions Answers

1. The Codex Alimentarius Commission was created by the

  • A). World Health Organization and the Food and Agriculture Organization of the United Nations.
  • B). National Advisory Committee on Microbiological Criteria for Foods.
  • C). U.S. Food and Drug Administration and the U.S. Department of Agriculture.
  • D). Department of Homeland Security.

Answers:  The Codex Alimentarius Commission(CAC)is an international food standards body established jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO)in May 1963 with the objective of protecting consumer’s health and ensuring fair practices in food trade.

2. Conducting a hazard analysis means

  • A). “What is the likelihood of a hazard to occur?” and “What are the standard operating procedures?”
  • B). “What is the likelihood of a hazard to occur?” and “What is the risk if the hazard does occur?”
  • C). “What is the risk if the hazard does occur?” and “What is the rational means of ensuring critical control points and verification do occur?”
  • D). “What is active managerial control?” and “Analyze the hazards of operating procedures.”

Answers: The process of collecting and evaluating the information on hazards and the conditions leading to. their presence to determine which hazards are significant for food safety and therefore should. be addressed in a HACCP plan or food safety plan (FSP).

3. A critical control point (CCP) is

  • A). An essential step in the product-handling process where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels
  • B). Preventing problems in the corrective action, verification, and record-keeping processes
  • C). Monitoring hand washing when changing tasks
  • D). The common goal of operators and regulators of retail and foodservice establishments to produce safe,
    quality food for consumers

Answers: A CCP is a point in a step or procedure at which control is to be applied to prevent or eliminate a hazard or reduce it to an acceptable level.

4. Record keeping includes

  • A). The severity of a biological, chemical, and physical hazard
  • B). Employee training classes
  • C). Checking for critical limits
  • D). FDA Forms 1-A, 1-B, and 1-C

Answers:  C

5. Prerequisite programs are

  • A). Several conditions documenting the hazards before the CCP
  • B). Cooking food to its proper temperature
  • C). Basic operational and foundational requirements that are needed for an effective foodservice HACCP
  • D). The inspection reports of the local regulatory agency

Answers C: These conditions and practices are now considered to be prerequisites to the development and implementation of effective HACCP plans.

6. Critical limits can be

  • A). Cleaning food-contact surfaces
  • B). Cooking foods to a specific temperature for a specific amount of time
  • C). The maximum amount of time an employee can handle dangerous chemicals
  • D). The amount of mold that is safe to eat

Answers: B

7. If cooling is the CCP, then the critical limit is

  • A). 135ºF to 41ºF (57.2ºC to 5ºC) in more than 4 hours
  • B). 135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 2 hours
  • C). 135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours
  • D). 135ºF to 70ºF (57.2ºC to 21.1ºC) within 2 hours and 70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours

Answers: D

8. What are the three classifications a menu is divided into during a hazard analysis?

  • A. Ready-to-eat/convenience, full-service, and USDA commodity food
  • B. No-cook/simple, same-day, and complex
  • C. Ready-to-eat, USDA commodity food, and complex
  • D. Appetizer, entrée, and dessert

Answer B: Divide your menu items into three categories by how the food is prepared: simple/no-cook recipes, same-day recipes, and complex recipes.

9. Monitoring procedures involve

  • A). Ensuring that we are correctly meeting critical limits for the CCPs
  • B). Training employees in preventing cross-contamination
  • C). Analyzing how disposed food affects the profit/loss statement
  • D). Installing security cameras outside the establishment

Answer: A

10. What is food defense?

  • A). Cooking food to the proper temperature to defend against pathogens
  • B). Not allowing customers to enter the foodservice operation
  • C). A new federal office that reports to the Department of Homeland Security
  • D). The idea of preventing the deliberate contamination of food

Answer: D. Food defense is the protection of food products from intentional adulteration/ contamination.

11. An example of corrective action is

  • A). Issuing a written warning
  • B). Showing a coworker how to work more efficiently while preparing food
  • C). Rejecting a product that does not meet purchasing or receiving specifications
  • D). Using FDA Form 1-C to allow a formerly ill employee to return to work

Answers: C. Foodservice purchasing managers must find a new supplier if the supplier is not approved by the
above regulatory services.

12. Which is not a form of verification for a HACCP plan?

  • A). Checking equipment temperatures
  • B). Checking critical control point records
  • C). Make sure employees wear clean uniforms
  • D). Point system for cleaning defects

Answers: C

13. What is the temperature danger zone?

  • A). 45ºF to 140ºF (7.2ºC to 60ºC)
  • B). 35ºF to 140ºF (1.7ºC to 60ºC)
  • C). 40ºF to 140ºF (4.4ºC to 60ºC)
  • D). 41ºF to 165ºF (5ºC to 73.9ºC)

Answers: C. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F. This range of temperatures is often called the “Danger Zone.”

14. What are the characteristics of potentially hazardous foods (PHFs)?

  • A). Dry, low acidity, vegetable-based
  • B). Moist, neutral acidity, protein
  • C). Moist, sugary, low fat
  • D). Moist, vegetable-based, high fat

Answer: B

15. HACCP stands for:

  • A). Hazard and Allergens Cause Certain Problems
  • B). Hazard Analysis Critical Control Point
  • C). Hazard Analysis Centre Critical Point
  • D). Hazard Analysis Control Critical Point

Answers: B