CCHP Practice Exam

Welcome!

You are about to receive the ultimate study resource - The Canadian Certified HACCP Professional (CCHP) Practice Exam! This exam consists of 40 multiple choice questions and mimics the online environment and content of the official designation exam.

The practice exam is available to you 24/7 on demand and has a time limit of one (1) hour. Once you have reviewed all the supporting documents and feel prepared, launch your practice exam at any time!

For the best experience, be sure to be in a location with a strong internet connection. After each answered question you will see a correct/incorrect breakdown of your answers on the screen. Once you complete the entire practice exam, all questions and correct answers will be displayed for your convenience. You are permitted to print the page to use as a study aid.

With the completion of the Practice Exam, you are one step closer to your CCHP designation and further recognition within the food processing industry!

Good Luck,

CCHP Registrar

Question Title

* 1. Which of the following best describes a CCP?

A step in the process where a hazard is completely controlled.

A step in the process where there is a set point.

A step in the process where temperature is monitored.

A step in the process not controlled by a pre-requisite program.

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* 2. When the Canadian Food Inspection Agencies Guide to Food Safety uses the term “should”, how are HACCP operators meant to interpret this term?

They must follow the guidelines exactly as they are written.

They have the flexibility to use different approaches that achieve the same outcome.

This guideline is an optional requirement beyond mandatory regulations.

The guideline only needs to be followed by certain types of establishments.

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* 3. When the Canadian Food Inspection Agencies Guide to Food Safety uses the term “where appropriate”, how are HACCP operators meant to interpret this term?

They should determine if the guideline is applicable.

The guideline likely applies to their operation.

The guideline can be applied or ignored as the operator wishes.

They should seek clarification of the guidelines meaning.

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* 4. Why must a product's intended use clearly be identified on the packaging?

To tell the consumer if the product can be eaten as is or needs preparation.

To let the consumer determine if the product meets their dietary requirements.

To indicate recommendations on shelf life of product.

To enable the product to be traced if there is a contamination outbreak.

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* 5. Sara, a HACCP coordinator, reviews the floor plan schematic of the vegetable processing plant. She notices there are no arrows on the schematics. What would the arrows indicate?

Production lines.

Shipping / receiving areas.

Flow of raw materials through the plant.

Flow of the visitors in the plant.

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* 6. In order to verify a process flow diagram, what should a HACCP Coordinator do?

Review production processes.

Interview employees about accuracy of the diagram.

Observe daily operations onsite.

Track movements of employees.

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* 7. A HACCP Coordinator needs to conduct a gap analysis. What should be her first step?

Compare current practice to requirements.

Understand requirements.

Review previous gap analysis.

Identify gaps and set priorities.

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* 8. Why is adequate lighting crucial to the prerequisite program for premises?

Rodent and pest droppings may be harder to spot.

It will be harder to document results when doing an analysis.

Assessment of the natural colour of food is challenging.

There is an increased risk of injury.

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* 9. Jim works at a food processing facility that produces gluten-free cookies. How can Jim ensure that the raw material coming into the facility does not contain gluten?

Sample all raw materials entering the facility to ensure it meets the facility standards.

Obtain a certificate of analysis stating that the materials meet the criteria set for their facility.

Use raw material suppliers who only process gluten-free products.

Only receive gluten-free ingredients at designated times.

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* 10. During verification of the CCP thermometers, the HACCP Coordinator notices that one is out of compliance by being 3 degrees under. The records indicate this thermometer has not been verified for the past two days and was used for all product temperature checks. What should the Coordinator do to mitigate risk?

Review all CCP records to see if any product temperature is now below the critical limit.

Immediately confiscate the thermometer.

Conduct traceability on all products produced over the last two days.

Destroy all products produced during the two days.

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* 11. In a vegetable processing plant, what is one thing the HACCP Coordinator is monitoring during the final rinse of the vegetables?

Process flow rate.

Water potability.

Mechanical agitation.

Water temperature.

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* 12. What does the Adenoside Triphosphate (ATP) Bioluminescence test detect?

Residual sanitizer.

Existence of protein residue.

Presence of biofilm.

Existence of residual allergen.

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* 13. A HACCP Coordinator is establishing a prerequisite program for pest control. What controls should be developed to prevent the entrance of pests to the facility?

Procedures to maintain the outside plant environment.

List of chemicals and devices used.

Plan of bait and trap locations.

Measures to control open doors and windows.

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* 14. How can the traceability of bulk whey powder in a silo be determined?

Assign an arbitrary code date to the silo.

Document the date, time and weight of whey received.

Traceability will be determined by finished product code date.

Document shift and operator receiving whey into silo.

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* 15. A HACCP team is conducting a risk assessment of cinnamon that will be used as a common ingredient in two parts of a cookie, the baked cookie pieces and the unbaked icing between them. When assessing chemical risk associated with the cinnamon, what must be considered?

Residual material from sterilization of cinnamon.

Allergenicity of cinnamon.

Solubility of cinnamon in relation to cleaning.

Chemical structure of cinnamon.

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* 16. According to the Codex Decision Tree, what is the first question one should ask when determining CCPs?

Will the hazard increase to an unacceptable level?

Is control at this step necessary for safety?

Is the step specifically designed to eliminate or reduce the hazard to an acceptable level?

Do control measure(s) exist?

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* 17. Oliver is checking to make sure the internal temperature of pork being cooked is at least 71 °C. What is he monitoring?

CCP.

Critical limits.

Operating limit.

Hazard levels.

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* 18. Which statement is true about a critical limit?

It is also known as an operating limit.

It is the point at which a hazard is controlled.

It is expressed as a maximum value.

It is higher than an operating limit.

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* 19. What term best describes the following definition "A criterion which separates acceptability from unacceptability"?

Deviation.

Operating limit.

Critical limit.

Hazard analysis.

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* 20. What should be included in the procedure to monitor each CCP?

Who will be responsible for signing off on the results.

The method for which the measurements should be taken.

What corrective action needs to take place if the CCP is not met.

Which team member is responsible for that CCP.

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* 21. Ben, a HACCP Coordinator, is monitoring a CCP and notices that the critical limits are not being respected. What should he do first?

Take action to correct the deviation.

Prevent the distribution of affected product.

Perform a root cause analysis.

Inform management of the deviation.

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* 22. While working at a ready-to-eat meat facility, a HACCP Coordinator notices that there are issues with condensation forming on cold water and refrigerant pipes, and dripping into traffic areas where exposed product is being transited. What should the HACCP Coordinator do as an immediate control measure?

Stop production until the issue has been resolved.

Cover the product with plastic sheeting to prevent contamination.

Test the product for contamination.

Conduct a root cause analysis.

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* 23. Which of the following is a key responsibility of a HACCP Coordinator in communicating the HACCP system to management?

Communicate all corrective actions.

Chair meetings with management.

Obtain commitment from management and employees.

Have management authorize changes to the system.

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* 24. Which of the following types of federally registered establishments did the HACCP system became mandatory?

Meat and Poultry.

Egg, Honey and Maple.

Processed Product.

Dairy.

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* 25. Why is it important for the HACCP Coordinator to designate responsibilities to the HACCP team?

To ensure that responsibility is shared.

To receive broader input at HACCP team meetings.

To foster a sense of ownership within the establishment.

To implement the program in an acceptable time frame.

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* 26. A HACCP Coordinator is planning a meeting to introduce all employees to the HACCP system. Which meeting responsibilities could she delegate to management?

Describe the HACCP system and its purpose.

Provide an overview of personnel on the HACCP team and their responsibilities in the HACCP program.

Discuss the CCPs that have been chosen and explain the reasons why.

Communicate the importance of meeting the HACCP requirements and reporting problems to the correct person.

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* 27. During an internal audit of the HACCP system, the auditor conducts an onsite observation of the metal detection CCP evaluation. During the observation period, the auditor noted that the individual performing the task did it incorrectly. The auditor then asked the individual typically tasked with performing verification to come and perform the onsite verification procedure. The verification was performed the same incorrect way. The auditor reports her findings to the HACCP Coordinator, what should the HACCP Coordinator do?

Conduct a metal detector refresher training course for all employees.

Deliver training to both employees.

Transfer employees to different part of the establishment.

Give employees a warning for performing the task incorrectly.

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* 28. In an effort to reduce costs, management at an establishment has decided to remove the antimicrobial treatment from operations. What component of the HACCP Plan now requires revision?

The shelf life of the product.

The cost analysis of the product.

Dry storage area requirements.

A review of antimicrobial ingredient supplier.

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* 29. At what point in the process does the CCP get validated?

After design, before implementation.

During the design process.

As needed.

After implementation.

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* 30. Other than prerequisite programs, what documentation would provide the HACCP team with valuable information during a plan reassessment?

Current inventory levels and a list of future capital projects.

Sanitation SOP and supplier specifications.

Recent customer complaints and food safety incidents.

Daily production records and internal audit results.

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* 31. Which of these is NOT considered a good manufacturing practice (GMP)?

Washrooms, lunchrooms and change rooms are provided with adequate soap and paper towels.

Where it is necessary to store water or ice, storage facilities are adequately designed, constructed, and maintained to prevent contamination.

Returned, defective or suspect product is clearly identified and isolated in a designated storage area, where it is assessed to determine the appropriate disposition.

Ensuring documentation is correct and has been reviewed in a timely manner.

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* 32. Employees have just been informed that an important audit will be conducted at their plant due to a rise in the number of product recalls at various plants in the area. What can a HACCP Coordinator do to prepare employees for the audit?

Explain to them the types of things the auditor will be looking for.

Reorganize schedule so experienced employees are working day of audit.

Shut down production and hold an emergency training session to ensure compliance

Remind employees that there will be a bonus if the audit goes well

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* 33. Why should a HACCP Coordinator accompany external auditors on their tour of the facilities?

To verify accuracy of audit findings.

To ensure that they comply with Good Manufacturing Practices (GMPs).

To assist auditor when interviewing employees.

To be available to answer any questions they may have.

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* 34. Victoria answers a complaint from a grocery chain who is upset that the bags of apples they received were soiled and damaged. This is a deficiency of:

SOPs.

Canadian Agriculture Products Act.

Good hygiene practices.

Provincial regulations.

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* 35. A HACCP Coordinator is in conversation with an external auditor. The HACCP Coordinator is confused by something the auditor says. What should she do?

Interrupt the auditor and ask him to clarify.

Ask a colleague to explain after the auditor has left.

Summarize what the auditor said to confirm her understanding.

Send the auditor a follow up email to ensure she understood correctly.

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* 36. Luke, a HACCP Coordinator, has called a meeting with senior management to discuss the outcomes of a recent audit. The audit indicated areas that could be improved. Luke is encouraging senior management to implement the recommendations given by the auditor, but he is facing resistance due to the financial constraints. What should he do?

Advise auditor that not all recommendations are feasible.

Talk to officials individually to gain support.

Advise senior management on cost benefit analysis.

Comply with recommendation made by auditor.

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* 37. Ann is a HACCP Coordinator that is conducting a presentation during a training session to over one hundred (100) employees. In order to ensure everyone can see the presentation, what should Ann do?

Print the presentation for everyone.

Send everyone a copy of the presentation before the training session.

Ensure there is a proper seating plan.

Set up a projector and screen.

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* 38. Suzel's work load has increased lately, and she is noticing that her stress levels have started to rise. What should she do to manage her stress?

Prioritize tasks.

Identify tasks that can be delegated.

Start exercising.

Recognize how her own stress is affecting others.

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* 39. Following a visit from an external auditor, a HACCP Coordinator has been given a number of corrective action requests that must be completed. There are many of them, and she is unsure if she will be able to complete them all on time. How should the HACCP Coordinator proceed?

Put other tasks on hold to deal with the corrective action requests.

Delegate tasks if they can be completed by other team members and verify their compliance once complete

Seek out temporary help from other plants in the area to come in and help the plant reach compliance on the requests

Inform the auditor that the corrective action requests simply cannot be completed in the requested time and to impose fines, if necessary

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* 40. A production worker has informed Sayid, the HACCP Coordinator, of a problem on the production line. Once Sayid has assessed the severity of the problem, how should he proceed next?

Document the issue in the log.

Monitor the solution put in place.

Identify the best solution.

Consult with others on the core issue.