HACCP
II Model Paper 2
This is another
practice test aimed at HACCP practitioners who are intended to keep updating
their qualifications as the HACCP II exam every couple of years time as to their roles
in the company and regulatory requirements of the jurisdiction. The answers are
given at the end of the paper, but try not to look at them first and try to complete them beforehand.
HACCP II Practice Test – Model Paper 2
Time:
01 Hour
Answer
all the questions
Use the given
bacteria while answering the below questions.
A. Indigestion
B. Botulism
C. E. coli
D. Salmonella
E. Listeria
F. Staphylococcus
1. Which of the following
bacteria causes the most extreme damage to the consumer in a food poisoning incident?
2. What bacteria has the
most extreme temperature fluctuation tolerance within the given group?
3. What bacteria are
responsible for causing the largest number of food-borne diseases?
4. What bacteria can
cause the most irreversible damage to the consumer?
5. What bacteria can be used
as an indicator of fecal contamination in foods?
6. Which of the following
signs indicate that food has been contaminated by high-risk bacteria such as
salmonella or E.coli?
A. Bad smell
B. B. discoloration
C. C. Slimy Surface
D. D. Change of taste
7. Which of the
following groups are more vulnerable to foodborne diseases than the general
population?
A. Immuno-compromised people
B. Very young children
C. Pregnant women
D. Above all
8. What is the most crucial
element in sustaining the tools used to gauge safety parameters?
A. Training the operator
receives
B. Equipment age
C. Variations in
measurements taken
D. Schedule of
calibration
9. When is the BEST time
to update a HACCP plan?
A. During the regulatory
agency’s review of product and process
B. Eighteen months after
the development of the product and process
C. After the regulatory
agency performs a review of the product and process
D. After performing an
onsite flow diagram of the product and process
10. If food is looking
good and smells good means, it is ready to eat.
A. True
B. False
11. 'Best-before' dates
give you an idea of how long foods will last before they lose quality.
A. True
B. False
12. Foods marked with a
'use-by' date must be consumed before or on that date.
A. True
B. False
13. Which of the
following details must be part of a process flow diagram?
A. An accurate copy of
the facility drawings
B. All steps of the
process over which the facility has direct control
C. Movement of people
D. above all
14. Which of the
following is NOT a benefit of using checklists in conducting an audit?
A. The checklist will
help identify who has responsibility for deficiencies.
B. The checklist is a
helpful memory aid.
C. The checklist
provides uniformity to the auditing process.
D. The checklist is a
useful training aid.
15. If deficiencies are
identified by a comprehensive verification, the HACCP team should revise which
of the following?
A. The procedures for
corrective action prerequisites
B. The testing of
finished-product
C. The specifications
for operation
D. The HACCP plan
16. The primary purpose
of an internal audit is to provide?
A. support for the audit
report
B. evidence of the
analysis of internal control
C. confidence to the top
management
D. a guide for
subsequent improvements
17. Attribute sampling
should be used when?
A. the data are
measurements in metric units
B. the population has
variability
C. a yes-or-no decision
is to be made
D. a multi-stage
sampling plan is needed
18. When assembling the HACCP team, the MOST important
thing to consider is the?
A. including individuals
from multiple disciplines
B. ensuring the team
members are food safety experts
C. to assure the team
does not include local personnel
D. creating a team of
quality assurance and control specialists
19. A potential hazard
identified in a HACCP plan is?
A. Paper packaging
B. Food coloring
C. Metal piece
D. Aluminum cookware
20. Who is the person MOST
likely to perform a corrective action?
A. Person in charge
B. Food safety team
leader
C. Front-line food
employee
D. Designated food
employee
21. Part of monitoring
involves?
A. Taking temperatures
B. Reviewing the haccp
plan
C. Developing safe
limits
D. Determining the cause
22. The corrective
actions are comprised of?
A. Root cause analysis
B. Reviewing the past incidents
C. Verification and revalidation
D. Above all
23. Who is to be
authorized to handle sanitation detergent during cleaning?
A. supervisor
B. untrained employees
C. temporary employees
D. designated trained employee
24. The employees can wear
a plain wedding ring or a medical band on the hand.
A. True
B. False
25. The organization must
provide the necessary PPE according to the job description of each specific employee.
A. True
B. False
26. The process of
collecting and evaluating the information on hazards and conditions leading to
their presence, to decide which are significant for food safety and therefore
should be addressed in the HACCP plan.
A. True
B. False
27. What must be done
with empty pest control chemical container?
A. Wash and reuse
B. Label and isolate
C. Throw in the waste
bin
D. Return to the company
28. What is a common
control measure to ensure the safety of raw materials?
A. Purchase right
material
B. Use an approved
supplier
C. Set own receiving and
inspection program
D. Purchase certified
material
29. What is not a control
measure to prevent the multiplication of bacteria?
A. Temperature control
B. Refrigeration
C. Application of
chemicals
D. Keep the food covered
30. A sequence of
questions to determine if a step in the process is a critical control point is called?
A. Process flow chart
B. Hazard analysis
C. Site schematics
D. Decision tree
31. A value of a
monitored action that separates the acceptable from the unacceptable is?
A. Critical control
point
B. Verification point
C. Critical limit
D. Variance
32. What should the
supervisor do if a critical limit is breached?
A. Inform the top
management
B. Segregate the
products
C. Take corrective
action.
D. Stop the production
33. How can you verify
that the HACCP system is effective?
A. Analyzing complaints
B. Product testing
C. Traceability
D. Auditing
34. When should a HACCP
system be reviewed?
A. Every six months
B. If there is any customer
complaint
C. Annually
D. After internal audit
35. The likelihood of a
hazard occurring in food is called?
A. Food poisoning
B. Prevalence
C. Outbreak
D. Risk
36. Quarantining a
product that has breached a critical limit is?
A. A control measure
B. A monitoring action
C. A corrective action
D. A correction
37. The planned
observation or measurements of control parameters to confirm that a process is
under control and critical limits are not exceeded?
A. Monitoring
B. Measuring
C. Verification
D. Validation
38. Which is the non-control
measure for preventing chemical hazards?
A. Rinsing following
chemical cleaning
B. Separate storage
C. Food is stored in
chemical containers
D. Supervisor presents
when cleaning or using pesticides
39. The process of
collecting and evaluating the information on hazards and conditions leading to
their presence, to decide which are significant for food safety is called?
A. HACCP plan
B. Hazard analysis
C. Hazard identification
D. Root cause analysis
40. Which is not a
physical hazard?
A. Bones
B. Nails/screws/bolts/nuts
C. Jewelry
D. Grease
41. Which organization
defined the seven principles of HACCP?
A. FDA
B. Codex Alimentarius
C. WHO
D. USDA
42. Critical limits can
be?
A.
Cleaning food-contact surfaces
B.
Cooking foods to a specific temperature for a
specific amount of time
C.
The maximum amount of time an employee can handle
dangerous chemicals
D.
The amount of mold that is safe to eat
43. If cooling is the
CCP, then the critical limit is
A.
135ºF to 41ºF (57.2ºC to 5ºC) in more than 4 hours
B.
135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and
70ºF to 41ºF (21.1ºC to 5ºC), with an additional 2 hours
C.
135ºF to 70ºF (57.2ºC to 21.1ºC) within 4 hours and
70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours
D.
135ºF to 70ºF (57.2ºC to 21.1ºC) within 2 hours and
70ºF to 41ºF (21.1ºC to 5ºC), with an additional 4 hours
44. An example of
corrective action is?
A.
Issuing a written warning
B.
Showing a co-worker how to work more efficiently
while preparing food
C.
Rejecting a product that does not meet purchasing
or receiving specifications
D.
Using FDA Form 1-C to allow a formerly ill employee
to return to work
45. Do monitoring
procedures involve?
A.
Ensuring that you are correctly meeting critical
limits for the CCPs
B.
Training employees in preventing
cross-contamination
C.
Analyzing how disposed food affects the profit/loss
statement
D.
Installing security cameras outside the
establishment
HACCP
II Practice Tests
Module Paper 2
Answer
Key
1 . B/E 2. E 3.
D 4. B
5. C 6.
C 7. D 8. D
9. D 10.
B 11. A 12. A
13. D 14. A 15. D 16. B
17. C 18. A 19. C 20.
D
21. A 22. D 23. D 24. A
25. A 26.
A 27. B 28.
B
29. D 30. D 31. C 32. C
33. D 34. C 35. D 36. C
37. A 38. C 39. B 40. D
41. B 42. B 43. D 44. C
45. A
This is another
practice test aimed at HACCP practitioners who are intended to keep updating
their qualifications as the HACCP II exam every couple of years time as to their roles
in the company and regulatory requirements of the jurisdiction. The answers are
given at the end of the paper, but try not to look at them first and try to complete them beforehand.
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