HACCP Introduction

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