HACCP Exam | Verified Exam Questions and Answers | Latest Updated
Study Material 2026
Question:
2. Control
Answer:
(a) to manage the conditions of an operation to maintain
compliance with established criteria
(b) the state where correct procedures are being fol-
lowed and criteria are being met
Question:
3. Control Measure
Answer:
Any action or activity that can be used to prevent, elimi-
nate or reduce a significant hazard.
Question:
4. Control Point
Answer:
Any step at which biological, chemical, or physical factors
can be controlled
Question:
5. Corrective Action
Answer:
Procedures followed when a deviation occurs.
Question:
6. Criterion
Answer:
A requirement on which a judgement or decision is
based
,Question:
7. Critical Control Point (CCP)
Answer:
a step at which control can be applied and is essential
to prevent or eliminate a food safety hazard or reduce it
to an acceptable level
Question:
8. Critical Limit
Answer:
maximum and/or minimum value to which a biological,
chemical or physical parameter must be controlled at
a CCP to prevent, eliminate or reduce to an acceptable
level of occurrence of a food safety hazard
Question:
9. Deviation
Answer:
Failure to meet a critical limit
Question:
10. HACCP
Answer:
a systematic approach to the identification, evaluation,
and control of food safety hazards
Question:
11. HACCP Plan
Answer:
The written document which is based upon the princi-
ples of HACCP and which delineates the procedures to
be followed
Question:
12. HACCP System
, Answer:
The result of the implementation of the HACCP Plan.
Question:
13. HACCP Team
Answer:
The group of people who are responsible for develop-
ing, implementing and maintaining the HACCP system.
Question:
14. Hazard
Answer:
a biological, chemical. or physical agent that is reason-
ably likely to cause illness or injury in the absence of its
control
Question:
15. Hazard Analysis
Answer:
The process of collecting and evaluating information on
hazards associated with the food under consideration to
decide which are significant and must be addressed in
the HACCP plan
Question:
16. Monitor
Answer:
To conduct a planned sequence of observations or mea-
surements to assess whether a CCP is under control
and to produce an accurate record for future use in
verification
Question:
17. Prerequisite Programs
Answer:
Procedures, including Good Manufacturing Practices,
Study Material 2026
Question:
2. Control
Answer:
(a) to manage the conditions of an operation to maintain
compliance with established criteria
(b) the state where correct procedures are being fol-
lowed and criteria are being met
Question:
3. Control Measure
Answer:
Any action or activity that can be used to prevent, elimi-
nate or reduce a significant hazard.
Question:
4. Control Point
Answer:
Any step at which biological, chemical, or physical factors
can be controlled
Question:
5. Corrective Action
Answer:
Procedures followed when a deviation occurs.
Question:
6. Criterion
Answer:
A requirement on which a judgement or decision is
based
,Question:
7. Critical Control Point (CCP)
Answer:
a step at which control can be applied and is essential
to prevent or eliminate a food safety hazard or reduce it
to an acceptable level
Question:
8. Critical Limit
Answer:
maximum and/or minimum value to which a biological,
chemical or physical parameter must be controlled at
a CCP to prevent, eliminate or reduce to an acceptable
level of occurrence of a food safety hazard
Question:
9. Deviation
Answer:
Failure to meet a critical limit
Question:
10. HACCP
Answer:
a systematic approach to the identification, evaluation,
and control of food safety hazards
Question:
11. HACCP Plan
Answer:
The written document which is based upon the princi-
ples of HACCP and which delineates the procedures to
be followed
Question:
12. HACCP System
, Answer:
The result of the implementation of the HACCP Plan.
Question:
13. HACCP Team
Answer:
The group of people who are responsible for develop-
ing, implementing and maintaining the HACCP system.
Question:
14. Hazard
Answer:
a biological, chemical. or physical agent that is reason-
ably likely to cause illness or injury in the absence of its
control
Question:
15. Hazard Analysis
Answer:
The process of collecting and evaluating information on
hazards associated with the food under consideration to
decide which are significant and must be addressed in
the HACCP plan
Question:
16. Monitor
Answer:
To conduct a planned sequence of observations or mea-
surements to assess whether a CCP is under control
and to produce an accurate record for future use in
verification
Question:
17. Prerequisite Programs
Answer:
Procedures, including Good Manufacturing Practices,
