HACCP EXAM 1 QUESTIONS AND
CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS)
2 separate processes that need to have evidence
processes are working - correct answer- HACCP
and GMP
3 categories of potential hazards to food saftey -
correct answer- biological, chemical, physical
3 ORIGINAL Principles of HACCP - correct answer-
1. Identify and assess hazards associated from growing/
harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP
5 preliminary tasks to developing HACCP - correct
answer- 1. Assemble HACCP team
2. Describe food and distribution
, 3. Describe the intended use and consumers (who is
meant for? Ready to eat or nah?)
4. develop a flow diagram describing the process
5. Verification of flow diagram
7 Principles of HACCP - correct answer- 1.
Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and
documentation
A methodical and systemic application of science and
technology to plan, control, and document the safe
production of foods- prevention rather than inspection -
correct answer- HACCP (Hazard Analysis Critical
Control Point)
CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS)
2 separate processes that need to have evidence
processes are working - correct answer- HACCP
and GMP
3 categories of potential hazards to food saftey -
correct answer- biological, chemical, physical
3 ORIGINAL Principles of HACCP - correct answer-
1. Identify and assess hazards associated from growing/
harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP
5 preliminary tasks to developing HACCP - correct
answer- 1. Assemble HACCP team
2. Describe food and distribution
, 3. Describe the intended use and consumers (who is
meant for? Ready to eat or nah?)
4. develop a flow diagram describing the process
5. Verification of flow diagram
7 Principles of HACCP - correct answer- 1.
Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and
documentation
A methodical and systemic application of science and
technology to plan, control, and document the safe
production of foods- prevention rather than inspection -
correct answer- HACCP (Hazard Analysis Critical
Control Point)
