Food Safety Practice Tests - HACCP II

HACCP II Model Paper I

Food safety professionals, practitioners as well as production line operators, and quality or food safety controllers are all subjected to passing HACCP II written examination, in order to provide validated employee training records and the skills employees require to run the food safety management systems. However, if you try to do some practice tests online to sharpen up your test passing skills, you may come through a mayhem of personal data requests to get your personal data and in the end, you might get some documents, but their validity or quality might not be the same as you expected. Hence, I decided a long time ago to add some HACCP II Practice tests to my blog that readers can use for themselves or anyone who needs some help to improve their skills. On the other hand, I’m not in the food industry anymore and am focused on other areas of study topics as my current location never offers me a single valuable opportunity to use my skills, and I’m not very happy to write without myself updating or hands-on into the industry that gives reasons to write new information.  

 
Thus, this effort is to provide several modules of practice tests that my readers can rely on in whatever position they are working on. In addition, I also hope to add a few more module papers on ISO 22000, SQF, and BRC exam questions later on as I find time to write. Nonetheless, the papers will provide answer keys at the end of the page for you to evaluate yourself. Hence, please do not check the answer first and then try it genuinely and see how much you can earn yourself. Your timeline is one hour to finish and let me know how easy it is or what level of difficulty you encounter which will enable me to understand you better. So good luck with the practice test.
 
   HACCP II Practice Test – Model Paper 1

   Time: 01 Hour  
 
1.     What are the major components of a food safety system?
A.    HACCP Plan

B.     Prerequisite programs
C.    Management commitment
D.    Above all
 
2.     What is HACCP stand for?
A.    Hazards analysis and crucial control point system
B.     Hazard assessment and critical control point  
C.    Hazard analysis and critical control point
D.    Hazard analysis and critical control probe
 
3.     How many steps are suggested in the CODEX HACCP program?
A.    7
B.     10
C.    12
D.    14
 
4.     What features are represented in a SMART food safety objective?
A.    Specific, measurable, Achievable, realistic
B.     Specific, measurable, relevant
C.    Specific, measurable, relevant, time based  
D.    Specific, measurable, Achievable, relevant, time-based 
 
5. What are the basic indicators that a company’s senior management has demonstrated management commitment?
A.    Visual workplace
B.     Corrective actions reports
C.    Policy statements
D.    Above all
 
6.     What is the meaning of the CCP acronym?
A.    Critical control probe
B.     Critical contaminant point
C.    Critical control point
D.    Corporate control point
 
7.     How many major allergens were recognized in the EU vs the USA?
A.    14/9
B.     15/8
C.    14/8
D.    15/9
 
8.     How many basic steps/principles are in HACCP?
A.    7
B.     3
C.    5
D.    4
 
9.     What should the HACCP team do in order to verify a process flow diagram?
A.    Review production processes
B.     Interview employees about the accuracy of the diagram
C.    Observe daily operations onsite
D.    Track movements of employees
 
10.  How many food safety hazard types are considered in the food industry?
A.    4
B.     5
C.    3
D.    2
 
11.  What are the preliminary steps of the HACCP program?
A.    Assemble HACCP Team, Conduct hazard analysis, Describe the product
B.     Identify intended use, Develop product descriptions, Develop process flow diagrams
C.    Conduct hazard analysis, Establish critical control points, Establish record keeping and documentation 
D.    Conduct hazard analysis, Establish critical limits, establish verification procedures
 
12.  What are the major chemical hazards considered in the HACCP plan
A.    Naturally occurring, Added chemicals
B.     Metal pieces, sanatory chemicals 
C.    Allergens, radiological
D.    A & C
 
13.  The HACCP team is establishing a prerequisite program for pest control. What controls should be developed to prevent the entrance of pests into the facility?
A.    Procedures to maintain the outside plant environment
B.     Measures to control open doors and windows
C.    List of chemicals and devices used
D.    Plan of bait and trap locations
 
14.  When conducting a hazard analysis, which contamination comes the first priority?
A.    Biological contamination
B.     Physical contamination
C.    Chemical contamination
D.    Above all
 
15.  Always wash your hands after…
A.    Handling raw meat
B.     Using the bathroom
C.    Touching your face or nose
D.    All the above
 
16.  What is the best temperature at which bacteria can multiply as fastest as they can?
A.    35°C (95°F),
B.     37°C (98.6°F)
C.    38°C (100.4°F)
D.    None of above

17.  What temperature range is the Danger Zone?
A.    4°C to 60°C (40°F to 140°F)
B.     5°C to 65°C (41°F to 149°F)
C.    35°C to 60°C (95°F to 140°F)
D.    None of above
 
18.  What is the proper order for “Accepted Handwashing Steps”?
A.    Rinse Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry with A Disposable Towel or Dryer
B.     Wet Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Scrub Backs of Hands & Between Fingers, Rinse Hands, Dry with A Disposable Towel or Dryer
C.    Apply Soap & Scrub, Rinse Hands, Rub for 10-15 Seconds, Wet Hands, Scrub Backs of Hands & Between Fingers, Dry with A Disposable Towel or Dryer
D.    Apply Soap & Scrub, Rub for 10-15 Seconds, Rinse Hands, Scrub Backs of Hands & Between Fingers, Wet Hands, Dry with A Disposable Towel or Dryer
 
19.  What is the most common food hazard?
A.    Physical contamination
B.     Biological contamination
C.    Chemical contamination
D.    Miscommunication
 
20.  The operator is checking to make sure the internal temperature of the pork being cooked is at least 71 °C. What is he monitoring?
A.    CCP
B.     Critical limits
C.    Operating limit
D.    Hazard levels
 
21.  Food must not remain in the Danger Zone longer than ……. hours?
A.    2 hours
B.     3 hours
C.    4 hours
D.    5 hours
 
22.  What universal internal temperature must you cook all meats to?
A.    145 °F
B.     115 °F
C.    165 °F
D.    Safe internal temperatures will vary based on the type of meat you are cooking
 
23.  Keep raw meat away from….
A.    Other foods
B.     Ready-to-eat food
C.    Dishes
D.    All the above
 
24.  What should be included in the procedure to monitor each CCP?
A.    Who will be responsible for signing off on the results
B.     The method for which the measurements should be taken
C.    What corrective action needs to take place if the CCP is not met
D.    Which team member is responsible for that CCP
 
25.  Instructions for staff handling raw materials containing allergens must include requirements for identifying, handling, storing, and segregating of given materials.
True                False
 
26.  The majority of food-borne illnesses are not caused by the fecal-oral route of entry into the body.
True                False
 
27.  The preoperational inspections are required to assure that cleaning and sanitation have been carryout and the plant is ready for operations.
True                False
 
28.  The corrective action procedures are followed when deviation occurs such as what to do, who is responsible, who will record, etc.
True                False
 
29.  The corrective actions can not prevent hazardous foods from reaching consumers
True                False
 
 
30.  Which of the following can help prevent backflow?
A.    Grease trap
B.     Vacuum breaker
C.    Cross-connection
D.    Cantilever-mounted equipment
 
 
31.  Which of the following is a benefit of the HACCP application?
A.    Reduced costs of food waste
B.     Increased number of food complaints
C.    Increased customer confidence
D.    Above all
 
32.  What are the major factors important for bacterial multiplication?
A.    Nutrients, pH, temperature, and dirt
B.     Temperature, available moisture, light, and pH
C.    Nutrients, pH, available moisture, and temperature
D.    Nutrients, pH, light, and temperature
 
33.  What is the first step in designing a recall plan?
A.    Assess complaint files
B.     Develop a recall contact list
C.    Establish a recall management team
D.    Prepare mock recall schedule
 
34.  HACCP coordinator reviews the plant schematic. How should he verify that the information is accurate and complete?
A.    Perform an internal audit
B.     Conduct on-site verification.
C.    Discuss schematic with the HACCP team
D.    Compare to previous plant schematics
 
35.  During HACCP plan validation, which of the following would be the least likely material to be used?
A.    Customer complaint surveys
B.     Past test data
C.    Challenge studies
D.    Employee training records
 
36.  How the management commitment can be best shown in a HACCP plan?
A.    Availability of sufficient training for employees
B.     Research of all areas of the industry
C.    The certainty that products are appropriate for use
D.    The certainty that regular maintenance and calibration are maintained on equipment
 
37.  If multiple deficiencies are identified by a contracted auditor for comprehensive verification, the HACCP team should revise which of the following?
A.    The procedures for corrective action prerequisites
B.     The hazard analysis  
C.    The specifications for operation
D.    The HACCP plan
 
38.  How many steps are in the hazard analysis?
A.    3
B.     2
C.    1
D.    None of above
 
39.  What is identical to Continuous Monitoring Procedures?
A.    Rapid
B.     Chemical and physical methods
C.    Preferred method
D.    Above all
 
40.  Who is responsible for the monitoring procedures?
A.    Production line supervisors
B.     Workers
C.    Maintenance and QC
D.    Above all
 
41.  Which type of food is most likely to be contaminated with food poisoning bacteria?
A.    High-risk food
B.     Raw food
C.    Preprepared food
D.    Low-risk food
 
42.  Which of the following would not be an example of corrective action?
A.    Continuing to cook a hamburger that has not reached an internal temperature of 155°F (68°C) for fifteen seconds
B.     Throwing out potato salad that has remained at room temperature for longer than 4 hours
C.    Covering a cut with a bandage and finger cot
D.    Rejecting a delivery of fish received at an internal temperature of 60°F (16°C)
 
43.  What steps are mandatory to establish a prerequisite program?
A.    Commitment from management
B.     Documentation for compliance and verification
C.    Employee training, resources
D.    Above all
 
44.  What are the major components of good manufacturing practices?
A.    Personnel, Building, and facilities
B.     Equipment, utensils
C.    Manufacturing operations
D.    Above all
 
45.  While conducting a gap analysis, the consultant notices that the temperature of the cooking system does not meet the regulation. Thus, he approaches the employee responsible and questions him about the process and why he didn’t notice this issue sooner. Which rule is the consultant breaking?
A.    Maintain confidentiality
B.     Focus on finding facts not faults
C.    Verify through inspection
D.    Identify priorities
 
 
 

HACCP II Practice Tests
Module Paper 1

Answer Key
1 . D                            2. C                             3. C                             4. D
5. D                             6. C                             7. B                              8. A
9. C                             10. A                           11. A                           12. D
13. B                            14. D                           15. D                           16. B
17. A

18. A                           19. B                            20. A                           21. A
22. C                           23. D                           24. C                           25. True
26. False                     27. True                      28. True                      29. false
30. A                           31. A                           32. C                           33. C
34. B                            35. A                           36. A                           37. D
38. B                            39. D                           40. D                           41. B
42. C                           43. D                           44. D                           45. B