HACCP (Hazard Analysis and Critical Control Points) MCQs

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1. : What does HACCP stand for?





2. : The main objective of HACCP is to:





3. : HACCP is based on how many principles?





4. : The first principle of HACCP is:





5. : The second principle of HACCP involves:





6. : Which principle focuses on setting measurable boundaries for safety?





7. : A Critical Control Point (CCP) is:





8. : HACCP was originally developed for:





9. : Which of the following is not a type of hazard considered in HACCP?





10. : Biological hazards include:





11. : Chemical hazards can include:





12. : Physical hazards in food are:





13. : The final step in HACCP system implementation is:





14. : The purpose of monitoring CCPs is to:





15. : The person responsible for implementing HACCP is:





16. : Verification in HACCP ensures:





17. : Which of the following is an example of a CCP in meat processing?





18. : Corrective action must be taken when:





19. : What is the primary benefit of HACCP?





20. : Who provides international guidance for HACCP?





21. : ISO 22000 standard is based on:





22. : A flow diagram in HACCP represents:





23. : Hazard analysis means:





24. : A prerequisite for HACCP system is:





25. : Which hazard cannot be detected by sensory means?





26. : Record keeping is essential because it:





27. : The first step before HACCP plan development is:





28. : Which of the following is an example of verification activity?





29. : The CCP decision tree is used to:





30. : A food hazard that causes immediate health effect is called:





31. : HACCP plans are designed specifically for:





32. : A corrective action example is:





33. : Which of the following ensures continuous monitoring at CCPs?





34. : HACCP was first implemented in which decade?





35. : The organization that jointly developed Codex standards is:





36. : A physical hazard can be controlled by:





37. : The verification frequency of HACCP depends on:





38. : A hazard that occurs over long exposure is called:





39. : The HACCP system was introduced to ensure:





40. : HACCP can be applied to:





41. : The record of temperature logs is an example of:





42. : HACCP implementation improves:





43. : The team for HACCP should include:





44. : The step where hazard can be eliminated is known as:





45. : A typical CCP in milk pasteurization is:





46. : Verification records are reviewed by:





47. : The step following corrective action is:





48. : The HACCP system is:





49. : Training for staff in HACCP focuses on:





50. : Which statement best describes HACCP?





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