HACCP TEST

he following questions can be used to test employees on HACCP competency.

The answer key follows along with a certifcate for successfully completing the
HACCP exam.

MULTIPLE CHOICE
1.

Most disease-causing bacteria

grow between the temperatures of
______.
a. 32F and 65F
b. 41F and 140F
c. 70F and 135F
d. 100F and 155F

5.

Approximately every ______ the

bacteria count will double under
optimal conditions.
a. 15 minutes
b. 45 minutes
c. 60 minutes
d. 75 minutes

2.

Bacteria only need ________ to

reproduce enough cells to cause a
food-borne illness.
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours

6.

Which of the following is not a

symptom of a food-borne illness?
a. nausea
b. diarrhea
c. fever
d. sneezing

7.

Which agency is responsible for

inspecting domestic and imported
meats, poultry and processed
meats?
a. USDA
b. FDA
c. EPA
d. CDC

3.

CCP is short for ___________.

a. crucial control point
b. critical control place
c. critical counter point
d. critical control point

4.

The four growth phases of bacteria are:

a. rapid, stationary and death
b. lag, log and death
c. lag, log, stationary and death
d. lag, rapid, stationary and death

8.

Which agency enforces health

standards and work-related safety
regulations?
a. EPA
b. U.S. Department of Commerce
c. OSHA
d. CDC

14.

Potentially hazardous foods must

finish the cooling process within
_____.
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours

9.

The health department will

inspect a food operation at least
once _____.
a. every week
b. every month
c. every 6 months
d. every year

15.

Food should be discarded if it

exceeds ______ during cold prep or
serving.
a. 41F
b. 55F
c. 65F
d. 70F

10.

Most potentially hazardous foods

should be kept at a temperature
of _____ or below when received.
a. 32F
b. 41F
c. 65F

16.

11.

All shelving units should be kept

________ from floors and walls.
a. 4 inches
b. 6 inches
c. 8 inches
d. 12 inches

An estimated ____________ cases

of food-borne disease occur each
year in the United States.
a. 1 million
b. 9 million
c. 34 million
d. 76 million

17.

Which of the following is not a

measurement for monitoring critical control points?
a. visual
b. taste
c. time
d. temperature

18.

HACCP is a ______________ system.

a. reactive
b. preventive
c. ineffective

19.

What is the proper method of

rotation of stored food called?
a. HACCP
b. CCP
c. FIFO

12.

13.

Hot food must be held at ______.

a. 120F
b. 135F
c. 155F
d. 165F
Reheated foods must be reheated
to _______.
a. 120F
b. 135F
c. 155F
d. 165F

20.

21.

22.

What is the temperature range of

fresh meat and poultry?
a. 3135F
b. 3338F
c. 4060F
d. 4555F
Bacteria grow best in foods that
are in the pH range of ______.
a. 0.04.6
b. 2.68.0
c. 4.67.0
d. 5.09.6
Shell stock tags must be kept onsite for _________.
a. 1 week
b. 30 days
c. 60 days
d. 90 days

24.

FATTOM is an acronym for ______

_________________________.

25.

List at least five factors contributing to food-borne illness.

1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________

26.

What are the two types of thermometer calibration methods?

1. __________________________________

FILL IN THE BLANK

23.

List the seven principles of

HACCP.

1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
6. __________________________________
7. __________________________________

2. __________________________________

27.

List at least three activities after

which employees should wash
their hands.

1. __________________________________
2. __________________________________
3. __________________________________

28.

List at least three methods of

cooling foods.

1. __________________________________

TRUE/FALSE
30.

Raising the pH in foods may render them non-potentially hazardous.

True
False

31.

Only kitchen staff needs to be

trained in HACCP principles.
True
False

32.

Anaerobic bacteria must have oxygen in order to grow.

True
False

33.

Choosing a reputable pest-control

operator is an essential component of a HACCP plan.
True
False

34.

CCPs are points in the process

where bacteria or other harmful
organisms may grow or food may
become contaminated.
True
False

35.

HACCP involves eight principles.

True
False

2. __________________________________
3. __________________________________

29.

What does MSDS stand for?

____________________________________

MATCHING

a.

Living single-cell organisms.

Match with correct definition. List the

letter of the correct definition next to
the word below.

b.

A measurable limit at a CCP that

can be monitored to control the
identified hazard to a safe level in
the food.

c.

The unintended presence of

potentially harmful substances,
including microorganisms, chemicals and physical objects in food.

d.

An activity that is taken by a person whenever a critical limit is not

met.

e.

A protein-wrapped genetic material which is the smallest and

simplest life-form known.

f.

A biological, physical or chemical

property that may cause a food to
be unsafe for human consumption.

g.

The occurrence of two or more

people experiencing the same illness after eating the same food.

h.

The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw
food, are not cleaned, and then
touch ready-to-eat foods.

i.

A poisonous substance that may

be found in food.

j.

The result of implementing the

HACCP principles in an operation
that has a foundational, compre-

Bacteria __________________________
Contamination ___________________
Cross-Contamination _____________
Corrective Action _________________
Critical Control Point _____________
Critical Limit _____________________
Food-Borne Illness _______________
Food-Borne Outbreak ____________
HACCP Plan ______________________
HACCP System ___________________
Hazard __________________________
Microorganism ___________________
Monitoring _______________________
Operational Step _________________
Parasite __________________________
Pathogen _________________________
Record

__________________________

Risk _____________________________
Toxin ____________________________
Virus _____________________________

hensive, prerequisite program in

place.
k.

A form of life that can be seen

only with a microscope; including bacteria, viruses, yeast and
single-celled animals.

l.

The act of observing and making

measurements to help determine
if critical limits are being met and
maintained.

m.

An operational step or procedure

in a process, production method,
or recipe, at which control can be
applied to prevent, reduce or eliminate a food safety hazard.

n.

A documentation of monitoring
observation and verification activities.

o.

A written document which is

based on the principles of HACCP
and which describes the procedures to be followed to ensure the
control of a specific process or
procedure.

p.

An organism that grows, feeds

and is sheltered on or in a different organism and contributes to
its host.

q.

A microorganism that is infectious

and causes disease.

r.

An estimate of the likely occurrence of a hazard.

s.

Sickness resulting from acquiring

a disease that is carried or trans-

mitted to humans by food containing harmful substances.

t.

An activity in a food establishment, such as receiving, storage,

preparation, cooking, etc.

HACCP TEST ANSWER KEY

MULTIPLE CHOICE
1.

2.

Most disease-causing bacteria

grow between the temperatures of
______.
a. 32F and 65F
b. 41F and 140F
c. 70F and 135F
d. 100F and 155F
Bacteria only need ________ to
reproduce enough cells to cause a
food-borne illness.
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours

3.

CCP is short for ___________

a. crucial control point
b. critical control place
c. critical counter point
d. critical control point

4.

The four growth phases of bacteria are:

a. rapid, stationary and death
b. lag, log and death
c. lag, log, stationary and death
d. lag, rapid, stationary and death

5.

Approximately every ______ the

bacteria count will double under
optimal conditions.
a. 15 minutes
b. 45 minutes
c. 60 minutes
d. 75 minutes

HACCP TEST ANSWER KEY

6.

Which of the following is not a

symptom of a food-borne illness?
a. nausea
b. diarrhea
c. fever
d. sneezing

7.

Which agency is responsible for

inspecting domestic and imported
meats, poultry and processed
meats?
a. USDA
b. FDA
c. EPA
d. CDC

8.

Which agency enforces health

standards and work-related safety
regulations?
a. EPA
b. U.S. Department of Commerce
c. OSHA
d. CDC

9.

The health department will

inspect a food operation at least
once _____.
a. every week
b. every month
c. every 6 months
d. every year

10.

Most potentially hazardous foods

should be kept at a temperature
of _____ or below when received.
a. 32F
b. 41F
c. 65F

11.

All shelving units should be kept

________ from floors and walls.
a. 4 inches
b. 6 inches
c. 8 inches
d. 12 inches

12.

Hot food must be held at ______.

a. 120F
b. 135F
c. 155F
d. 165F

13.

14.

15.

16.

Reheated foods must be reheated

to _______.
a. 120F
b. 135F
c. 155F
d. 165F
Potentially hazardous foods must
finish the cooling process within
_____.
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours
Food should be discarded if it
exceeds ______ during cold prep or
serving.
a. 41F
b. 55F
c. 65F
d. 70F
An estimated ____________ cases
of food-borne disease occur each
year in the United States.
a. 1 million
b. 9 million
c. 34 million
d. 76 million

17.

Which of the following is not a

measurement for monitoring critical control points?
a. visual
b. taste
c. time
d. temperature

18.

HACCP is a ______________ system.

a. reactive
b. preventive
c. ineffective

19.

What is the proper method of

rotation of stored food called?
a. HACCP
b. CCP
c. FIFO

20.

What is the temperature range of

fresh meat and poultry?
a. 3135F
b. 3338F
c. 4060F
d. 4555F

21.

Bacteria grow best in foods that

are in the pH range of ______.
a. 0.04.6
b. 2.68.0
c. 4.67.0
d. 5.09.6

22.

Shell stock tags must be kept onsite for _________.

a. 1 week
b. 30 days
c. 60 days
d. 90 days

FILL IN THE BLANK

4.

Contaminated raw food

23.

5.

Inadequate reheating

6.

Improper hot storage

7.

Inadequate cooking

8.

Infected people touching food

9.

Time between preparing and

serving

10.

Improper cooling

26.

What are the two types of thermometer calibration methods?

1.

Ice point method

2.

Boil point method

27.

List at least three activities after

which employees should wash
their hands.

Time

1.

Smoking

Oxygen

2.

Eating

Moisture

3.

Using the restroom

4.

Handling money

5.

Touching raw food

6.

Touching or combing their hair

7.

Taking a break

8.

Handling anything dirty

List the seven principles of

HACCP.

1. Analyze hazards.
2. Identify critical control points.
3. Establish preventative measures.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish procedures to verify system is working properly.
7. Establish effective recordkeeping.

24.

FATTOM is an acronym for

Food
Acid
Temperature

25.

List at least five factors contributing to food-borne illness.

1.

Use of leftovers

2.

Improper cleaning

3.

Cross-contamination
HACCP TEST ANSWER KEY

28.

List at least three methods of

cooling foods.

1.

Cool in small batches

2.

Use shallow pan

3.

Stir frequently

4.

Ice-water bath

5.

Blast chill

6.

Add cool water as ingredient

True
False
34.

CCPs are points in the process

where bacteria or other harmful
organisms may grow or food may
become contaminated.
True
False

35.

HACCP involves eight principles.

True
False

MATCHING
29.

What does MSDS stand for?

Material safety data sheet

TRUE/FALSE
30.

Raising the pH in foods may render them non-potentially hazardous.

True
False

Match with correct definition. List the

letter of the correct definition next to
the word below.
Bacteria: a Living single-cell organisms.
Contamination: c The unintended presence of potentially harmful substances,
including microorganisms, chemicals
and physical objects in food.
Cross-Contamination: h The transfer of
harmful substances or disease-causing
microorganisms to food by hands, foodcontact surfaces, sponges, cloth towels
and utensils that touch raw food, are
not cleaned, and then touch ready-to-eat
foods.

31.

Only kitchen staff needs to be

trained in HACCP principles.
True
False

32.

Anaerobic bacteria must have oxygen in order to grow.

Corrective Action d An activity that is
True
taken by a person whenever a critical
False
limit is not met.

33.

Choosing a reputable pest-control

operator is an essential component of a HACCP plan.

Critical Control Point m An operational

step or procedure in a process, production method, or recipe, at which control

can be applied to prevent, reduce or

eliminate a food safety hazard.
Critical Limit b A measurable limit at a
CCP that can be monitored to control the
identified hazard to a safe level in the
food.
Food-Borne Illness s Sickness resulting
from acquiring a disease that is carried
or transmitted to humans by food containing harmful substances.
Food-Borne Outbreak g The occurrence
of two or more people experiencing the
same illness after eating the same food.
HACCP Plan o A written document
which is based on the principles of
HACCP and which describes the procedures to be followed to ensure the control of a specific process or procedure.
HACCP System j The result of implementing the HACCP principles in an
operation that has a foundational, comprehensive, prerequisite program in
place.
Hazard f A biological, physical or
chemical property that may cause a
food to be unsafe for human consumption.
Microorganism k A form of life that
can be seen only with a microscope;
including bacteria, viruses, yeast, and
single-celled animals.
Monitoring l The act of observing and
making measurements to help determine if critical limits are being met and
maintained.
HACCP TEST ANSWER KEY

Operational Step t An activity in a food

establishment, such as receiving, storage, preparation, cooking, etc.
Parasite p An organism that grows,
feeds and is sheltered on or in a different organism and contributes to its
host.
Pathogen q A microorganism that is
infectious and causes disease.
Risk r An estimate of the likely occurrence of a hazard.
Record n A documentation of monitoring observation and verification activities.
Toxin i A poisonous substance that
may be found in food.
Virus e A protein-wrapped genetic
material which is the smallest and simplest life-form known.

C ertificate
C ompletion
of

2005 Atlantic Publishing.

____________________________________________________________
Signature of Manager

HACCP

on this ________ day of _______________________, 20_________.

AN ITAT
DS
IO

has satisfactorily completed HACCP Food Sanitation and Safety

Training and passed all required examinations

_______________________________________________________

This hereby certifies that

C ertificate
C ompletion
of

2005 Atlantic Publishing.

____________________________________________________________
Signature of Manager

HACCP

on this ________ day of _______________________, 20_________.

AN ITAT
DS
IO

has satisfactorily completed HACCP Food Sanitation and Safety

Training and passed all required examinations

_______________________________________________________

This hereby certifies that