7 Principles of HACCP Exam | Verified Exam Questions and Answers |
Latest Updated Study Material 2026
Question:
1. 1. Conduct a haz- Identify the food safety hazards that will likely occur in production such as biolog-
ard analysis
Answer:
ical, chemical, and physical
Question:
2. 2. Identify criti-
cal control points or reduce to an acceptable level
(CCPs)
Answer:
Point or step during production that control can be applied to eliminate, prevent,
Question:
3. 3. Establish criti-
cal limits (CLs) for to prevent, eliminate, or reduce to an acceptable level the identified physical,
each CCP
Answer:
Define minimum/maximum value to which a process parameter must be controlled
biological, or chemical food safety hazard
Question:
4. 4. Establish mon-
itoring proce-
dures
Answer:
Define frequency and methods to be used to assess whether a CCP is within
established CL
Question:
5. 5. Establish cor-
rective actions
Latest Updated Study Material 2026
Question:
1. 1. Conduct a haz- Identify the food safety hazards that will likely occur in production such as biolog-
ard analysis
Answer:
ical, chemical, and physical
Question:
2. 2. Identify criti-
cal control points or reduce to an acceptable level
(CCPs)
Answer:
Point or step during production that control can be applied to eliminate, prevent,
Question:
3. 3. Establish criti-
cal limits (CLs) for to prevent, eliminate, or reduce to an acceptable level the identified physical,
each CCP
Answer:
Define minimum/maximum value to which a process parameter must be controlled
biological, or chemical food safety hazard
Question:
4. 4. Establish mon-
itoring proce-
dures
Answer:
Define frequency and methods to be used to assess whether a CCP is within
established CL
Question:
5. 5. Establish cor-
rective actions
