Hazard Analysis Critical Control Point (HACCP) Exam | Verified Exam Questions and Answers | Latest Updated Study Material 2026

Hazard Analysis Critical Control Point (HACCP) Exam | Verified Exam
Questions and Answers | Latest Updated Study Material 2026

Question:

1. What is Haz-
ard Analysis Crit- -uses a written plan which looks at potentially hazardous foods and how they are
ical Control Point handled in the foodservice environment
(HACCP)?
Answer:

-scientifically-based management system for food safety

Question:

2. Why is HACCP im- -helps reduce the risk of foodborne illness
portant?
Answer:

-identifies and controls the points from receiving to serving at which: - food can
become contaminated
-contaminants can increase
-contaminants can survive

Question:

3. Goal of HACCP
Answer:

to reduce the risk of foodborne illness through 7 steps

Question:

4. Step 1 of HACCP
Answer:

Identify hazards at each step in the flow of food from receiving to serving

Question:

5. Step 2 of HACCP
Answer:

Identify the critical control points (CCPs)

, Question:

6. Step 3 of HACCP
Answer:

Set up control procedures and standards for critical control points

Question:

7. Step 4 of HACCP
Answer:

Monitor critical control points (i.e., see if standards are being met

Question:

8. Step 5 of HACCP
Answer:

Take corrective actions

Question:

9. Step 6 of HACCP
Answer:

Develop a record-keeping system to document the HACCP plan

Question:

10. Step 7 of HACCP
Answer:

Verify that the HACCP system is working

Question:

11. Hazard definition something that causes hard (ex: poor personal hygiene)
Answer:


Question:

12. Risk definition
Answer:

a condition that will lead to a hazard (ex: not having a hand washing station)