HACCP PLAN EXAM QUESTIONS WITH
COMPLETE ANSWERS
A team determines that bacteria is a hazard in their workplace. What HACCP principle
is this? - Answer-Principle 1 (Conducting a hazard analysis)
Identifying foods that may become contaminated or unfit for consumption during
preparation. What HACCP principle is this? - Answer-Principle 1 (Conducting a hazard
analysis)
Discovering where hazards can be prevented. What HACCP principle is this? - Answer-
Principle 2 (Determining CCPs)
A team decides the only way to prevent a certain salad from becoming a health hazard
in to store it correctly. What HACCP principle is this? - Answer-Principle 2 (Determining
CCPs)
A limit is established to prevent a hazard. What HACCP principle is this? - Answer-
Principle 3 (Establishing critical limits)
A chef makes sure to cook a chicken breast for 16 minutes in a broiler to make sure it is
fit for consumption. What HACCP principle is this? - Answer-Principle 3 (Establishing
critical limits)
Checking that CCPs are met. What HACCP principle is this? - Answer-Principle 4
(Establishing Monitoring Procedures)
Sticking a thermometer in a pot of beans to check the cooking temperature. This is an
example of what HACCP principle? - Answer-Principle 4 (Establishing Monitoring
Procedures)
Taking steps to fix a situation where the critical limit was not met. What HACCP
principle is this? - Answer-Principle 5 (Identify[ing] Corrective Actions)
Continuing to cook a piece of meat that did not reach the required temperature within
the required time. This is an example of what HACCP principle? - Answer-Principle 5
(Identify Corrective Actions)
Determining if your (CCPs) critical control points are working as intended. What HACCP
principle is this? - Answer-Principle 6 (Verify[ing] That the System Works)
Looking at monitoring charts, records, and hazard analysis. What HACCP principle is
this? - Answer-Principle 6 (Verifying] That the System Works)
COMPLETE ANSWERS
A team determines that bacteria is a hazard in their workplace. What HACCP principle
is this? - Answer-Principle 1 (Conducting a hazard analysis)
Identifying foods that may become contaminated or unfit for consumption during
preparation. What HACCP principle is this? - Answer-Principle 1 (Conducting a hazard
analysis)
Discovering where hazards can be prevented. What HACCP principle is this? - Answer-
Principle 2 (Determining CCPs)
A team decides the only way to prevent a certain salad from becoming a health hazard
in to store it correctly. What HACCP principle is this? - Answer-Principle 2 (Determining
CCPs)
A limit is established to prevent a hazard. What HACCP principle is this? - Answer-
Principle 3 (Establishing critical limits)
A chef makes sure to cook a chicken breast for 16 minutes in a broiler to make sure it is
fit for consumption. What HACCP principle is this? - Answer-Principle 3 (Establishing
critical limits)
Checking that CCPs are met. What HACCP principle is this? - Answer-Principle 4
(Establishing Monitoring Procedures)
Sticking a thermometer in a pot of beans to check the cooking temperature. This is an
example of what HACCP principle? - Answer-Principle 4 (Establishing Monitoring
Procedures)
Taking steps to fix a situation where the critical limit was not met. What HACCP
principle is this? - Answer-Principle 5 (Identify[ing] Corrective Actions)
Continuing to cook a piece of meat that did not reach the required temperature within
the required time. This is an example of what HACCP principle? - Answer-Principle 5
(Identify Corrective Actions)
Determining if your (CCPs) critical control points are working as intended. What HACCP
principle is this? - Answer-Principle 6 (Verify[ing] That the System Works)
Looking at monitoring charts, records, and hazard analysis. What HACCP principle is
this? - Answer-Principle 6 (Verifying] That the System Works)
