HACCP EXAM QUESTIONS AND ANSWERS
HACCP started in - Answer-1960
first used when foods were developed for the - Answer-space program.
HACCP is ________ not __________ - Answer-preventive not reactive.
HACCP is a management tool used to protect the food supply against - Answer-
biological, physical, and chemical hazards.
HACCP stands for - Answer-hazard analysis and critical control point system.
Principle 1 - Answer-hazard analysis
Principle 2 - Answer-determine CCP.
Principle 3 - Answer-establishing critical limits
Principle 4 - Answer-establish monitoring procedures.
Principle 5 - Answer-identify corrective action.
Principle 6 - Answer-verify that the system works.
Principle 7 - Answer-procedures for record keeping and documentation.
steps or procedures that control the in-plant environmental conditions that provide a
foundation for safe food production - Answer-prerequisite program.
examples of prerequisite programs - Answer-sanitation, GMP, training, recall program.
HACCP is not - Answer-a zero risk system.
HACCP is designed to - Answer-minimize risks of food safety hazards.
a proactive rather than reactive approach to addressing the CDC's risk - Answer-active
managerial control.
a biological chemical or physical property that may cause food to be unsafe for
consumption - Answer-hazard.
in HACCP, "hazards" refer to conditions or contaminants in foods that can cause illness
or injury. It does not refer to undesirable conditions or contaminants such as: - Answer-
insects, hair, filth, spoilage, economic fraud.
HACCP started in - Answer-1960
first used when foods were developed for the - Answer-space program.
HACCP is ________ not __________ - Answer-preventive not reactive.
HACCP is a management tool used to protect the food supply against - Answer-
biological, physical, and chemical hazards.
HACCP stands for - Answer-hazard analysis and critical control point system.
Principle 1 - Answer-hazard analysis
Principle 2 - Answer-determine CCP.
Principle 3 - Answer-establishing critical limits
Principle 4 - Answer-establish monitoring procedures.
Principle 5 - Answer-identify corrective action.
Principle 6 - Answer-verify that the system works.
Principle 7 - Answer-procedures for record keeping and documentation.
steps or procedures that control the in-plant environmental conditions that provide a
foundation for safe food production - Answer-prerequisite program.
examples of prerequisite programs - Answer-sanitation, GMP, training, recall program.
HACCP is not - Answer-a zero risk system.
HACCP is designed to - Answer-minimize risks of food safety hazards.
a proactive rather than reactive approach to addressing the CDC's risk - Answer-active
managerial control.
a biological chemical or physical property that may cause food to be unsafe for
consumption - Answer-hazard.
in HACCP, "hazards" refer to conditions or contaminants in foods that can cause illness
or injury. It does not refer to undesirable conditions or contaminants such as: - Answer-
insects, hair, filth, spoilage, economic fraud.
