PRINCIPLES OF HACCP: CONDUCTING
A HAZARD ANALYSIS- ASSESSMENT
TEST EXAM QUESTIONS WITH
COMPLETE ANSWERS
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
A. Presence of fecal matter or ingesta on the carcass
B. Presence of water on the carcass
C. Presence of lactic acid on the carcass
D. Presence of visible blood on the carcass - Answer-A. Presence of fecal matter or
ingesta on the carcass
When conducting a hazard analysis for tomato soup, one hazard which was identified
was a thermometer being dropped into a vat and breaking causing glass and metal
shards to be in the product. This has never occurred in this particular facility. Should this
be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only biological hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-D. No, the likelihood and
severity of the hazard is low
If a problem has occurred more than once within a system, FSIS deems this problem as
which of the following?
A. Unlikely to occur
B. Reasonably likely to occur
C. Controlled
D. Out of control - Answer-B. Reasonably likely to occur
When conducting a hazard analysis for raw ground beef chubs, one hazard which was
identified were pathogens such as E. coli and salmonella being present on the meat at
receiving. Raw meat is a known source of pathogens which cause foodborne illnesses if
not handled properly. Should this be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only chemical hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-B. Yes, the likelihood
and severity of the hazard is high
A HAZARD ANALYSIS- ASSESSMENT
TEST EXAM QUESTIONS WITH
COMPLETE ANSWERS
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
A. Presence of fecal matter or ingesta on the carcass
B. Presence of water on the carcass
C. Presence of lactic acid on the carcass
D. Presence of visible blood on the carcass - Answer-A. Presence of fecal matter or
ingesta on the carcass
When conducting a hazard analysis for tomato soup, one hazard which was identified
was a thermometer being dropped into a vat and breaking causing glass and metal
shards to be in the product. This has never occurred in this particular facility. Should this
be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only biological hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-D. No, the likelihood and
severity of the hazard is low
If a problem has occurred more than once within a system, FSIS deems this problem as
which of the following?
A. Unlikely to occur
B. Reasonably likely to occur
C. Controlled
D. Out of control - Answer-B. Reasonably likely to occur
When conducting a hazard analysis for raw ground beef chubs, one hazard which was
identified were pathogens such as E. coli and salmonella being present on the meat at
receiving. Raw meat is a known source of pathogens which cause foodborne illnesses if
not handled properly. Should this be addressed in the HACCP plan and why?
A. Yes, every hazard should be addressed in the HACCP plan
B. Yes, the likelihood and severity of the hazard is high
C. No, only chemical hazards are addressed in the HACCP plan
D. No, the likelihood and severity of the hazard is low - Answer-B. Yes, the likelihood
and severity of the hazard is high
