HCCP EXAM 2024 TAP Series: Food
Safety Training Exam with Answers.
1. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 4"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔C. Modify this step
2. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 3"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔A. Not a Critical Control Point
3. When reviewing the CCPs for a cooked sausage product, you notice
that at the receiving step for raw beef trim the biological hazard is
not listed as a CCP. What is the potential reasoning as to why this
hazard is not listed as a CCP?
A. Only physical hazards are considered CCPs
B. Only chemical hazards are considered CCPs
C. There is a kill step later in the process since it is a cooked
product
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, D. There is a low likelihood of biological contamination in raw
beef trim - Correct Ans: ✔✔C. There is a step later in the
process since it is a cooked product
4. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 5"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔B. Critical Control Point
5. Which of the following is a step at which a control can be applied to
prevent, eliminate or reduce a food safety hazard to an acceptable
level?
A. Critical limit
B. Verification step
C. Rate-limiting step
D. Critical control point - Correct Ans: ✔✔D. Critical Control Point
6. Which cleaning product is required to stop cross-contact of allergen
foods: - Correct Ans: ✔✔Detergent
7. In the three-sink manual ware washing process, the detergent wash
water must be ___ or higher: - Correct Ans: ✔✔110F
2
, 8. Ware wash machines that use hot whater to sanitize must have a
minimum hot water temperature of: - Correct Ans: ✔✔180F
9. Eggs are inspected by which federal agency: - Correct Ans: ✔✔U.S.
Department of Agriculture (USDA)
10. Which of the following is NOT considered as one of the "highly
susceptible populations" (HSPs): - Correct Ans: ✔✔Pregnant women
11. If a critical limit in a HACCP System is not met, what must
immediately be done? - Correct Ans: ✔✔Take a corrective action
12. Which food item may be handled with bare hands? - Correct Ans:
✔✔Raw chicken
13. A food handler prepares and delivers meals to elderly individuals
receiving services at home. What symptoms require this food
handler to stay home from work? - Correct Ans: ✔✔Sore throat
with fever
14. A food handler has finished trimming raw chicken on a cutting
board and needs the board to prep vegetables. What must be done
to the cutting board? - Correct Ans: ✔✔It must be washed, rinsed,
and sanitized
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Safety Training Exam with Answers.
1. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 4"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔C. Modify this step
2. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 3"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔A. Not a Critical Control Point
3. When reviewing the CCPs for a cooked sausage product, you notice
that at the receiving step for raw beef trim the biological hazard is
not listed as a CCP. What is the potential reasoning as to why this
hazard is not listed as a CCP?
A. Only physical hazards are considered CCPs
B. Only chemical hazards are considered CCPs
C. There is a kill step later in the process since it is a cooked
product
1
, D. There is a low likelihood of biological contamination in raw
beef trim - Correct Ans: ✔✔C. There is a step later in the
process since it is a cooked product
4. Using the CCP Decision Tree, which of the following correctly fills the
blank labeled "Answer for Question 5"?
A. Not a Critical Control Point
B. Critical Control Point
C. Modify this step
D. Not a Hazard - Correct Ans: ✔✔B. Critical Control Point
5. Which of the following is a step at which a control can be applied to
prevent, eliminate or reduce a food safety hazard to an acceptable
level?
A. Critical limit
B. Verification step
C. Rate-limiting step
D. Critical control point - Correct Ans: ✔✔D. Critical Control Point
6. Which cleaning product is required to stop cross-contact of allergen
foods: - Correct Ans: ✔✔Detergent
7. In the three-sink manual ware washing process, the detergent wash
water must be ___ or higher: - Correct Ans: ✔✔110F
2
, 8. Ware wash machines that use hot whater to sanitize must have a
minimum hot water temperature of: - Correct Ans: ✔✔180F
9. Eggs are inspected by which federal agency: - Correct Ans: ✔✔U.S.
Department of Agriculture (USDA)
10. Which of the following is NOT considered as one of the "highly
susceptible populations" (HSPs): - Correct Ans: ✔✔Pregnant women
11. If a critical limit in a HACCP System is not met, what must
immediately be done? - Correct Ans: ✔✔Take a corrective action
12. Which food item may be handled with bare hands? - Correct Ans:
✔✔Raw chicken
13. A food handler prepares and delivers meals to elderly individuals
receiving services at home. What symptoms require this food
handler to stay home from work? - Correct Ans: ✔✔Sore throat
with fever
14. A food handler has finished trimming raw chicken on a cutting
board and needs the board to prep vegetables. What must be done
to the cutting board? - Correct Ans: ✔✔It must be washed, rinsed,
and sanitized
3
