HACCP Final Exam | Verified Exam Questions and Answers | Latest
Updated Study Material 2026
Question:
1. Preliminary Steps of HACCP
Answer:
1) Assemble the HACCP team
2) Describe the food and its distribution
3) Describe the intended use and the consumers of the
food
4) Develop the flow diagram and describe the process-
es
5) Verify flow diagram
Question:
2. Principles of HACCP
Answer:
1) Conduct hazard analysis
2) Determine critical control points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish recordkeeping and documentation
Question:
3. Tasks described by the FDA to devel- 1) Hazard analysis
op a PC
Answer:
2) Risk-based preventative controls
3) Monitoring of effectiveness
4) Corrective actions
5) Verification and validation
6) Recordkeeping and documentation
7) Requirement to reanalyze/develop recall plan
, Question:
4. When must a company implement a When a deviation occurs at a CCP
Answer:
corrective action?
Question:
5. What are the eight (soon nine) aller- Milk, Egg, Shellfish, Treenuts, Soy, Wheat, Fish,
gens?
Answer:
tion?
Question:
6. What are the four components FDA
Answer:
requires as part of a Corrective Ac-
Peanuts, and Sesame
Question:
1. the cause of the deviation is identified and correct-ed
Answer:
2) measures to reduce the likelihood of occurrence are
established
3) affected product is evaluated for safety
4) prevent affected food from entering commerce
Question:
7. What is the purpose of verification? Those activities, other than monitoring, that determine
Answer:
the validity of the HACCP plan and that the system is
operating according to the plan
Question:
8. Calibration of equipment is a part of Verification
Answer:
what procedures for the food safety
Updated Study Material 2026
Question:
1. Preliminary Steps of HACCP
Answer:
1) Assemble the HACCP team
2) Describe the food and its distribution
3) Describe the intended use and the consumers of the
food
4) Develop the flow diagram and describe the process-
es
5) Verify flow diagram
Question:
2. Principles of HACCP
Answer:
1) Conduct hazard analysis
2) Determine critical control points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish recordkeeping and documentation
Question:
3. Tasks described by the FDA to devel- 1) Hazard analysis
op a PC
Answer:
2) Risk-based preventative controls
3) Monitoring of effectiveness
4) Corrective actions
5) Verification and validation
6) Recordkeeping and documentation
7) Requirement to reanalyze/develop recall plan
, Question:
4. When must a company implement a When a deviation occurs at a CCP
Answer:
corrective action?
Question:
5. What are the eight (soon nine) aller- Milk, Egg, Shellfish, Treenuts, Soy, Wheat, Fish,
gens?
Answer:
tion?
Question:
6. What are the four components FDA
Answer:
requires as part of a Corrective Ac-
Peanuts, and Sesame
Question:
1. the cause of the deviation is identified and correct-ed
Answer:
2) measures to reduce the likelihood of occurrence are
established
3) affected product is evaluated for safety
4) prevent affected food from entering commerce
Question:
7. What is the purpose of verification? Those activities, other than monitoring, that determine
Answer:
the validity of the HACCP plan and that the system is
operating according to the plan
Question:
8. Calibration of equipment is a part of Verification
Answer:
what procedures for the food safety
