ACTUAL EXAM COMPLETE QUESTIONS AND

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pg. 1 HACCP Managers Certificate Course NEWEST 2025

ACTUAL EXAM| COMPLETE QUESTIONS AND

CORRECT DETAILED ANSWERS ( VERIFIED

ANSWERS) ALREADY GRADED A+|| BRAND NEW!!

Which of the following factors contribute to the deterioration and spoilage of food products?

• time
• temperature
• humidity
• country of origin - Correct Answer - A, B, and C

Which of the following can have an impact on food safety?

• Facilities design
• Facilities location
• Construction costs
• Construction materials - Correct Answer - A, B, and D

Containers for waste, byproducts, and dangerous substances need to be:

• labeled
• stored outside
• suitably constructed
• in good repair - Correct Answer - A, C, and D 1 / 4

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pg. 2 HACCP team members need to be knowledgeable about

• the history of the company
• OSHA safety regulations
• Hiring procedures
• product(s) and processes - Correct Answer - D

At least one member on the HACCP team should have knowledge in

• grilling and sauteing
• biological, chemical, and physical hazards
• accounting and bookkeeping
• grammar - Correct Answer - B

The first order of business for a HACCP team is to...

• construct flow diagrams of the processes
• describe the product
• identify the intended use of the product
• establish the scope of the HACCP plan - Correct Answer - D

Which of the following does not need to be included in the description of a product?

• raw materials and ingredients
• its intended use
• process steps 2 / 4

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pg. 3

• storage requirements - Correct Answer - B

HACCP flow diagrams must:

• show each step in the food production process
• list all ingredients/raw materials in the product
• list all potential uses by end users
• identify company managers - Correct Answer - A

HACCP flow diagrams are verified by:

• sending them to the FDA for review
• conducting a physical walk through of the facility
• top managers in the company
• local inspectors - Correct Answer - B

When identifying the intended use of a product, it is important to

consider whether the product will be used by:

• a concentration of vulnerable consumers
• end users with low IQ's
• end users who cannot speak english
• a concentration of users with diverse ethnic backgrounds - Correct

Answer - A

How many HACCP plans are needed for an organization?

• one for the entire organization 3 / 4

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pg. 4

• more than one based on the processing of the products
• one for each ingredient in a recipe
• one for each shift - Correct Answer - B

The most common causes of foodborne illness are

• biological hazards
• chemical hazards
• physical hazards
• viral hazards - Correct Answer - A and D

The salmonella bacterium ...

• Causes Shigella
• Causes Salmonellosis
• Is the most dangerous to the elderly, young, and

immunocompromised

• is the most dangerous to pregnant women - Correct Answer - B and C

Which of the following statements are true?

• viruses grow in food
• viruses use food as a carrier
• viruses are transmitted food workers who are ill
• Shigella is a common virus - Correct Answer - B and C
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