Food Protection Manager Certification
HACCP: practice questions
Our Food Protection Manager bank has 8 questions on this topic. Here are 3 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
When does a food establishment need a HACCP plan?
- Only for bakeries
- Never
- When doing specialized processes such as reduced-oxygen packaging, curing, smoking or using additives to preserve food, or when the regulator requires it
- For every restaurant
Show the answer
C. When doing specialized processes such as reduced-oxygen packaging, curing, smoking or using additives to preserve food, or when the regulator requires it — A variance may also be needed.
Question 2
What is a critical limit?
- The storage limit for chemicals
- The price limit
- A minimum or maximum value that must be met at a CCP, such as 165 °F for poultry
- The number of employees
Show the answer
C. A minimum or maximum value that must be met at a CCP, such as 165 °F for poultry — If not met, corrective action is needed.
Question 3
What is the first HACCP principle?
- Conduct a hazard analysis
- Verify the plan
- Keep records
- Establish critical limits
Show the answer
A. Conduct a hazard analysis — Identify significant hazards in the flow of food.