1. : What does HACCP stand for?
(A) Hazard Analysis and Critical Control Points
(B) Health Assessment and Control Program
(C) Hazard Assessment and Chemical Check Process
(D) Hygiene Analysis and Control Points
2. : The main objective of HACCP is to:
(A) Identify and prevent food safety hazards
(B) Increase food sales
(C) Improve food marketing
(D) Reduce packaging cost
3. : HACCP is based on how many principles?
(A) 5
(B) 7
(C) 9
(D) 10
4. : The first principle of HACCP is:
(A) Establish corrective actions
(B) Identify hazards and assess their risks
(C) Monitor critical control points
(D) Establish record keeping
5. : The second principle of HACCP involves:
(A) Identifying CCPs
(B) Setting critical limits
(C) Verifying system
(D) Keeping records
6. : Which principle focuses on setting measurable boundaries for safety?
(A) Critical limits
(B) Monitoring
(C) Verification
(D) Hazard analysis
7. : A Critical Control Point (CCP) is:
(A) A step where control can be applied to prevent a hazard
(B) A place to store data
(C) A chemical used for preservation
(D) A temperature used for cooking
8. : HACCP was originally developed for:
(A) The space program (NASA)
(B) The dairy industry
(C) Canning industry
(D) Meat processing
9. : Which of the following is not a type of hazard considered in HACCP?
(A) Biological
(B) Chemical
(C) Mechanical
(D) Nutritional
10. : Biological hazards include:
(A) Pathogenic microorganisms
(B) Plastic pieces
(C) Detergent residues
(D) Glass fragments
11. : Chemical hazards can include:
(A) Pesticide residues
(B) Bacteria
(C) Molds
(D) Stones
12. : Physical hazards in food are:
(A) Viruses and bacteria
(B) Glass, metal, or stones
(C) Cleaning agents
(D) Spores
13. : The final step in HACCP system implementation is:
(A) Record keeping and documentation
(B) Hazard analysis
(C) Corrective actions
(D) Verification
14. : The purpose of monitoring CCPs is to:
(A) Detect loss of control at critical points
(B) Improve taste
(C) Record temperature only
(D) Reduce production cost
15. : The person responsible for implementing HACCP is:
(A) Food safety team leader
(B) Government officer
(C) Supplier
(D) Sales manager
16. : Verification in HACCP ensures:
(A) The system is working effectively
(B) Records are destroyed
(C) Production rate is high
(D) Packaging is correct
17. : Which of the following is an example of a CCP in meat processing?
(A) Cooking
(B) Packaging
(C) Labeling
(D) Storage
18. : Corrective action must be taken when:
(A) A critical limit is exceeded
(B) Food is well-cooked
(C) Temperature is stable
(D) HACCP team changes
19. : What is the primary benefit of HACCP?
(A) Prevention of foodborne diseases
(B) Increased shelf life
(C) Reduced staff cost
(D) Higher product price
20. : Who provides international guidance for HACCP?
(A) Codex Alimentarius Commission
(B) ISO 45001
(C) WHO only
(D) UNICEF
21. : ISO 22000 standard is based on:
(A) HACCP principles
(B) ISO 9001
(C) Environmental standards
(D) Nutrition guidelines
22. : A flow diagram in HACCP represents:
(A) Steps in the food process
(B) Temperature changes
(C) Employee schedule
(D) Sales data
23. : Hazard analysis means:
(A) Identifying potential hazards in food processing
(B) Counting bacteria
(C) Testing food flavor
(D) Checking color
24. : A prerequisite for HACCP system is:
(A) Good Manufacturing Practices (GMP)
(B) Advertisement
(C) Branding
(D) New product design
25. : Which hazard cannot be detected by sensory means?
(A) Chemical contamination
(B) Mold
(C) Spoilage odor
(D) Visible dirt
26. : Record keeping is essential because it:
(A) Provides traceability and evidence of control
(B) Reduces food waste
(C) Improves packaging
(D) Speeds up production
27. : The first step before HACCP plan development is:
(A) Forming a HACCP team
(B) Labeling
(C) Selling
(D) Marketing
28. : Which of the following is an example of verification activity?
(A) Reviewing records
(B) Cooking food
(C) Cleaning floor
(D) Cooling food
29. : The CCP decision tree is used to:
(A) Identify whether a step is a critical control point
(B) Calculate hazard severity
(C) Analyze flavor profile
(D) Estimate shelf life
30. : A food hazard that causes immediate health effect is called:
(A) Acute hazard
(B) Chronic hazard
(C) Physical hazard
(D) Micro hazard
31. : HACCP plans are designed specifically for:
(A) Each food product and process
(B) All industries
(C) Marketing strategy
(D) Packaging materials
32. : A corrective action example is:
(A) Reheating food to safe temperature
(B) Labeling packages
(C) Adding flavor
(D) Changing staff shifts
33. : Which of the following ensures continuous monitoring at CCPs?
(A) Thermometers and sensors
(B) Color charts
(C) Employee lists
(D) Sales reports
34. : HACCP was first implemented in which decade?
(A) 1960s
(B) 1980s
(C) 1990s
(D) 2000s
35. : The organization that jointly developed Codex standards is:
(A) FAO and WHO
(B) ISO and WTO
(C) UN and EU
(D) WHO and UNICEF
36. : A physical hazard can be controlled by:
(A) Metal detectors
(B) Cooling
(C) Fermentation
(D) Freezing
37. : The verification frequency of HACCP depends on:
(A) Risk level of process
(B) Staff number
(C) Product size
(D) Packaging color
38. : A hazard that occurs over long exposure is called:
(A) Chronic hazard
(B) Acute hazard
(C) Temporary hazard
(D) Subcritical hazard
39. : The HACCP system was introduced to ensure:
(A) Food safety assurance
(B) Environmental protection
(C) Marketing advantage
(D) Nutrient labeling
40. : HACCP can be applied to:
(A) All stages of food chain
(B) Only final product
(C) Only storage
(D) Only packaging
41. : The record of temperature logs is an example of:
(A) Monitoring record
(B) Verification record
(C) Audit record
(D) Risk analysis record
42. : HACCP implementation improves:
(A) Consumer confidence in food safety
(B) Brand color
(C) Packaging design
(D) Cooking time
43. : The team for HACCP should include:
(A) Multidisciplinary experts
(B) Only management staff
(C) Sales department
(D) Marketing specialists
44. : The step where hazard can be eliminated is known as:
(A) CCP
(B) SOP
(C) PRP
(D) GMP
45. : A typical CCP in milk pasteurization is:
(A) Temperature and time
(B) pH value
(C) Fat content
(D) Color intensity
46. : Verification records are reviewed by:
(A) Quality assurance manager
(B) Machine operator
(C) Store clerk
(D) Supplier
47. : The step following corrective action is:
(A) Record keeping
(B) Packaging
(C) Labeling
(D) Cooking
48. : The HACCP system is:
(A) Preventive rather than reactive
(B) Reactive only
(C) Theoretical
(D) Optional for all industries
49. : Training for staff in HACCP focuses on:
(A) Food safety and hygiene
(B) Marketing
(C) Design skills
(D) Budget control
50. : Which statement best describes HACCP?
(A) A systematic approach to identify, evaluate, and control hazards in food
(B) A packaging method
(C) A labeling requirement
(D) A storage procedure