AMSA: Principles of HACCP:
Introduction Assessment All
Questions and Answers (Graded A+)
In a food production company, who has the overall responsibility for the development,
organization and management of the HACCP program?
A. Company's CEO
B. Line worker
C. HACCP Coordinator
D. Production line leader - Answer C. HACCP Coordinator
Which of the following companies helped to develop HACCP?
A. Pillsbury®
B. General Mills®
C. Yum Brands®
D. Kraft Foods® - Answer A. Pillsbury®
Which of the following is NOT a task HACCP is designed to do?
A. Identify hazards
B. Develop production goals
C. Establish controls
D. Monitor controls - Answer B. Develop production goals
Which of the following is NOT a preliminary task to develop a HACCP plan?
A. Assemble a HACCP team
B. Identify critical control points
C. Describe the food
D. Develop a flow diagram - Answer B. Identify critical control points
The acronym HACCP stands for which of the following?
A. Hazard Analysis and Critical Control Points
B. Hazard Analysis and Crucial Control Points
C. Hazard Analysis and Critical Control Parameters
D. Hazard Analysis and Crucial Control Parameters - Answer A. Hazard Analysis and Critical
Control Points
, Which of the following is NOT a type of critical limit?
A. Time
B. Temperature
C. Aw (Water Activity)
D. Nutritional content - Answer D. Nutritional content
Which of the following statements is NOT true about HACCP?
A. Combines science and common sense for food safety
B. Is a preventative measure
C. Is a reactive measure
D. Includes seven principles - Answer C. Is a reactive measure
HACCP was originally developed for which of the following organizations to use to ensure food
safety in their programs?
A. U.S. National Guard
B. American Meat Science Association
C. U.S. Navy
D. NASA - Answer D. NASA
Which of the following statements is NOT a principle of HACCP?
A. Conduct a Hazard Analysis
B. Develop Good Manufacturing Practices (GMPs)
C. Identify Critical Control Points (CCPs)
D. Establish Monitoring Procedures - Answer B. Develop Good Manufacturing Practices
(GMPs)
Which of the following is NOT a type of hazard?
A. Emotional
B. Biological
C. Chemical
D. Physical - Answer A. Emotional
Case - Answer The occurrence of illness affecting one person
Food - Answer Anything that people normally eat or drink, including water and ice
Introduction Assessment All
Questions and Answers (Graded A+)
In a food production company, who has the overall responsibility for the development,
organization and management of the HACCP program?
A. Company's CEO
B. Line worker
C. HACCP Coordinator
D. Production line leader - Answer C. HACCP Coordinator
Which of the following companies helped to develop HACCP?
A. Pillsbury®
B. General Mills®
C. Yum Brands®
D. Kraft Foods® - Answer A. Pillsbury®
Which of the following is NOT a task HACCP is designed to do?
A. Identify hazards
B. Develop production goals
C. Establish controls
D. Monitor controls - Answer B. Develop production goals
Which of the following is NOT a preliminary task to develop a HACCP plan?
A. Assemble a HACCP team
B. Identify critical control points
C. Describe the food
D. Develop a flow diagram - Answer B. Identify critical control points
The acronym HACCP stands for which of the following?
A. Hazard Analysis and Critical Control Points
B. Hazard Analysis and Crucial Control Points
C. Hazard Analysis and Critical Control Parameters
D. Hazard Analysis and Crucial Control Parameters - Answer A. Hazard Analysis and Critical
Control Points
, Which of the following is NOT a type of critical limit?
A. Time
B. Temperature
C. Aw (Water Activity)
D. Nutritional content - Answer D. Nutritional content
Which of the following statements is NOT true about HACCP?
A. Combines science and common sense for food safety
B. Is a preventative measure
C. Is a reactive measure
D. Includes seven principles - Answer C. Is a reactive measure
HACCP was originally developed for which of the following organizations to use to ensure food
safety in their programs?
A. U.S. National Guard
B. American Meat Science Association
C. U.S. Navy
D. NASA - Answer D. NASA
Which of the following statements is NOT a principle of HACCP?
A. Conduct a Hazard Analysis
B. Develop Good Manufacturing Practices (GMPs)
C. Identify Critical Control Points (CCPs)
D. Establish Monitoring Procedures - Answer B. Develop Good Manufacturing Practices
(GMPs)
Which of the following is NOT a type of hazard?
A. Emotional
B. Biological
C. Chemical
D. Physical - Answer A. Emotional
Case - Answer The occurrence of illness affecting one person
Food - Answer Anything that people normally eat or drink, including water and ice
