REHIS Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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• Which set of records most directly demonstrates ongoing HACCP verification?
• A separate area for ___ should be provided.
• Outline the typical steps to develop a HACCP plan.
• Which stage is the final step in the six basic stages?
• HACCP records should be kept for a defined period per policy. What is a commonly used retention window?
• Define cleaning.
• What is the typical structure of a HACCP plan document?
• What are the key elements of a recall communication plan?
• Which statement about moulds is true?
• Which option correctly places the danger zone concept?
• Which action reduces the risk of pest infestations during cleaning?
• Which statement best describes the relationship between a CCP and an OPRP?
• What should be done with drains and taps to maintain pest prevention?
• The danger zone refers to the temperature range in which most bacteria multiply rapidly. What is this range?
• PRPs support safe operation; which of the following is an example of a PRP?
• Which action is part of preventing contamination of food?
• What is cross-contamination, and how can HACCP prevent it?
• How should you document a deviation and corrective action?
• Boiling water temperature
• What is the primary purpose of HACCP in food production?
• What is cross-contamination?
• What is the typical temperature range for a household fridge?
• Which sign of spoilage is related to gas production?
• What defines a clean surface?
• Which element contributes to HACCP being part of a company’s food safety culture?
• What indicates packaging has been compromised?
• High risk foods are best described as which of the following?
• Which of the following describes how to prevent customers from eating contaminated food?
• Which of the following is NOT a sign of food spoilage?
• Not reheating foods to high enough temperatures is a main reason for food poisoning.
• Which method is commonly used to control physical hazards in food processing?
• Which practice helps prevent bacteria from multiplying in foods?
• What is the purpose of a cleaning validation in the context of HACCP?
• In HACCP, which hazard category is typically controlled at a CCP?
• Who should be included on a HACCP team?
• Why is lot tracing and batch numbering important in HACCP?
• Which of the following is an element of a pest prevention program?
• Which statement best describes an operational prerequisite program (OPRP) in HACCP?
• A separate chopping board should be used for which types of food?
• Which of the following is one of the four major causes of food poisoning?
• What is the difference between prerequisite programs (PRPs) and HACCP?
• Which step directly follows the main cleaning stage?
• Which of the following would most clearly indicate pest activity such as nesting?
• Which of the following is a source of physical hazards?
• Thorough cooking is defined as which of the following?
• Why must pests be controlled?
• What is a hazard?
• What are sanitiser?
• Which of the following is an example of a PRP?
• Which of the following is a sign that pests may be present?
• Where does bacterial contamination usually occur in food handling premises?
• Complete the sentence: Clean and ___ processes and raw and ___ preparation must be separated.
• Which of the following is a required element of food premises?
• Not thawing thoroughly is listed as a main reason for food poisoning.
• What are the main vehicles or routes of bacterial contamination?
• What do some moulds produce?
• What is the primary purpose of the rinse stage?
• Which statement best defines a CCP?
• Which of the following are examples of physical hazards?
• When MUST food handlers wash their hands?
• Which of the following is NOT an energy type applied in cleaning?
• What is a key reason cleaning is performed in food handling?
• What are the most common pests found in the food industry?
• Which of the following would indicate pest presence in a facility?
• When should food waste containers be emptied?
• Which of the following is a sign of food spoilage?
• What is a flow diagram in HACCP, and why is it needed?
• Which list contains all six basic stages of cleaning in the correct order?
• Which is NOT a reason for cleaning?
• Which activity best supports continual improvement in a HACCP system?
• What constitutes monitoring for a CCP, and what might be a typical method?
• Which statement related to food storage reduces pest risk?
• What are the main reasons for food poisoning?
• What is meant by a reassessment of a HACCP plan, and when should it occur?
• Which of the following is a sign of pest infestation?
• Which elements are typically included in HACCP records?
• What may chemical food poisoning be caused from?
• Which statement best describes cross-contact control in HACCP?
• What temperature range defines the rapid growth zone for microbes?
• Which of the following is a main reason for food poisoning related to cross-contamination?
• Which are the four main types of hazard?
• What should HACCP records include and how long should they be kept?
• Perishable food is defined as which of the following?
• Which of the following indicates a CCP is not properly controlled?
• When is it important for food handlers to wash their hands?
• What does personal hygiene mean?
• What should be checked with all deliveries to ensure pests?
• What colour should waterproof dressings be, and why?
• Which surfaces can act as vehicles for bacterial contamination?
• Which term best describes periodic checks for the presence of pests?
• What is the purpose of verification activities in HACCP records?
• When does spoilage commence in food?
• Which of the following are examples of microbiological hazards?
• Identify poisonous plants/fish.
• What is the primary purpose of HACCP verification activities?
• Which statement is NOT a requirement for food premises?
• How should allergen management be integrated into a HACCP plan?
• Which term best describes periodic pest checks?
• Give examples of biological hazards that HACCP typically targets.
• Why might a HACCP plan include multiple CCPs for different hazards within the same product?
• Hot holding temperature (above)
• What do pests do?
• What is the purpose of reassessing the HACCP plan?
• Which statement about waste containers is correct?
• Which of the following are common sources of food poisoning bacteria?
• Which pairing correctly identifies a hazard type with an example?
• What is the purpose of mapping a process flow?
• Which statement best defines cross contamination?
• How should CCPs be validated during HACCP implementation?
• What is the primary method to validate CCPs during HACCP implementation?
• What is a food pest?
• Provide a brief rationale for performing internal audits of the HACCP system.
• What should be done to ready-to-eat raw foods to reduce contamination?
• Equipment MUST
• What will effective cleaning and disinfection do?
• Which packaging types are cited as examples for extending shelf life?
• Which action would increase the risk of food poisoning?
• Which of the following is a valid critical limit for a CCP related to chilling?
• Which of the following is a common cause of food poisoning?
• Which of the following is one of the four common types of food poisoning?
• Distinguish between cleaning and sanitizing in the HACCP context.
• Rapid growth zone
• Contaminated food is defined as which of the following?
• What is very important to extend the life of preserved foods?
• Which statement about CCP monitoring is accurate?
• Which of the following is NOT an example of a physical pest control method?
• What is the relationship between HACCP and food safety legislation?
• Which statement about the HACCP team is correct?
• How many HACCP principles are there?
• How often should monitoring records be reviewed for verification?
• What temperature range does a dishwasher rinse cycle normally operate at?
• Cooking temperature (above)
• Which action is part of managing allergen risk in HACCP?
• What should be done about vegetation around food premises to reduce pest harbourage?
• Waste MUST
• Who should perform monitoring and verification activities for CCPs?
• Which of the following is NOT an example of a physical pest control method?
• Which temperature range defines the danger zone for bacterial growth in food handling?
• How does HACCP relate to a company's safety culture?
• Which groups are most at risk to serious illness from food poisoning?
• Which item would be considered a sign of pest infestation?
• Which of the following is a potential source of poisonous contamination of food?
• Why is allergen cross-contact a particular concern in HACCP?
• What part of the body is the most common vehicle for transferring food poisoning bacteria?
• In risk assessment within hazard analysis, what two factors are commonly used to rate hazards?
• Which of the following are examples of poor hygiene practices that accelerate food spoilage?
• Which of the following is an example of a corrective action for a non-CCP deviation that could affect safety?
• Cross contamination is defined as which of the following?
• What is traceability and why is it essential in HACCP?
• What must be ensured to reduce the risk of infestation?
• What are the key elements of handling product with a no longer safe status during monitoring?
• What is the role of supplier data and certificates in allergen risk management?
• Which of the following best describes metallic food poisoning?
• Give examples of chemical hazards relevant to HACCP.
• Which of the following is NOT an example of a physical pest control method?
• Give examples of physical hazards that HACCP plans must address.
• Which hazard category includes peanuts and milk?
• Which of the following is NOT one of the seven HACCP principles?
• Unlike food contaminated with pathogens, the effects of food spoilage can be seen, felt, tasted and smelled. Which statement is true?
• What is the normal operating temperature of a dishwasher wash cycle?
• What does time-temperature abuse mean in HACCP terms?
• Which practice helps prevent cross-contamination during washing in a food preparation area?
• What is the purpose of color-coding in handling raw and ready-to-eat foods?
• Where should a cream cake be stored in the fridge to prevent cross contamination?
• ____ are potentially the most serious hazard in a food business.
• What are food pests a source of?
• After cleaning, how should you destroy any remaining bacteria?
• Which factor contributes to preventing contamination?
• What is meant by validation of the HACCP plan, and can you give an example?
• Which records are typically kept to demonstrate ongoing HACCP verification?
• Which combination of features are included in the requirements for food premises?
• What are the key elements of a corrective action for a CCP deviation?
• Why is good stock rotation important in food safety?
• Which statement best describes why keeping equipment clean and in good condition is important?
• Why is calibration of monitoring devices important?
• Which practice helps prevent cross contamination in food handling?
• Cooling food too slowly is a main reason for food poisoning.
• What measures can reduce cross-contamination?
• Give symptoms of food poisoning
• Fingernails may harbour bacteria and should be kept ___ and ___.
• What is the role of documentation in HACCP?
• Work areas should be ___.
• How do verification and validation differ in HACCP?
• Which statement best describes spoilage signs?
• Which statement best distinguishes cleaning from disinfection?
• Which colour chopping board is typically used for meat?
• Which of the following is an example of a prerequisite program (PRP)?
• Provide an example of a critical limit for a cooking CCP.
• What is the key action described by 'clear and clean as you go' when a spill occurs?
• Describe ways to prevent cross contamination.
• What must be carried out regularly to ensure that food premises are pest free?
• Cooking temperatures of at least ___°C should normally be achieved to centre of food to ensure safety.
• What is the purpose of hazard analysis in HACCP?
• In sanitising, which combination is used?
• What does 'clear and clean as you go' mean in practice?
• What causes food to spoil?
• Define disinfection.
• Which is an example of a ready-to-eat food?
• Where should raw meat be stored in the fridge to prevent cross contamination?
• Which cleaning materials help reduce cross-contamination?
• What is the difference between a deviation and a corrective action in HACCP terms?
• What is the standard freezer temperature used for safe food storage?
• What is required to destroy bacteria?
• Which statement best describes the reassessment schedule in HACCP?
• Which statement about chemical containers is correct?
• What must washbasins be provided with (by law)?
• Which statement best describes safe handling and personal hygiene?
• Which of the following is NOT a physical pest control method?
• Why is water quality critical in HACCP, and what standard should it meet?
• Which of the following is listed as a symptom of an allergy?
• What should a recall procedure describe, and where is it described in HACCP?
• Which of the following could indicate pest activity?
• Which sequence lists the steps of sanitising a work surface?
• Which practice reduces chemical hazards?
• Which of the following are examples of allergenic hazards?
• Which statement is part of Clean & Control measures to prevent contamination?
• Which of the following is NOT part of the six basic stages of cleaning?
• Which of the following is a sign of pest infestation?
• Identify a cross-contamination prevention measure.
• Reheating temperature
• What is the 'danger zone' for most foods, and why is it important?
• Which of the following describes a typical corrective action when a CCP deviation occurs?