HACCP FINAL EXAM QUESTIONS
BASED ON 2026/2027 VERIFIED
STUDY MATERIALS
**1. What does HACCP stand for?**
A. Health and Audit Compliance Control Procedures
B. Hazard Analysis and Critical Control Points
C. Hazard Assessment and Control of Chemical Processes
D. Hygiene Analysis and Critical Care Plan
**Correct answer:** B. Hazard Analysis and Critical Control Points
**Rationale:** HACCP stands for Hazard Analysis and Critical
Control Points, a systematic food safety management approach .
---
**2. What is the primary purpose of a HACCP system?**
A. To increase food production speed
,B. To identify and control hazards before they cause foodborne
illness
C. To replace all employee food safety training
D. To reduce the need for sanitation programs
**Correct answer:** B. To identify and control hazards before they
cause foodborne illness
**Rationale:** HACCP is a preventive food safety system that
identifies biological, chemical, and physical hazards and
establishes controls to prevent them from reaching consumers .
---
**3. How many principles are in HACCP?**
A. 5
B. 6
C. 7
D. 4
**Correct answer:** C. 7
**Rationale:** There are seven internationally recognized HACCP
principles: 1) Conduct hazard analysis, 2) Determine CCPs, 3)
,Establish critical limits, 4) Establish monitoring procedures, 5)
Establish corrective actions, 6) Establish verification procedures,
7) Establish record-keeping procedures .
---
**4. Where did HACCP originate?**
A. The USDA
B. The FDA
C. Food for Manned Space Flights (Pillsbury Company & NASA)
D. The World Health Organization
**Correct answer:** C. Food for Manned Space Flights (Pillsbury
Company & NASA)
**Rationale:** HACCP was originally developed by the Pillsbury
Company in collaboration with NASA to ensure the safety of food
for manned space flights .
---
**5. What is the problem with end-product sampling as a food
safety approach?**
, A. It is too expensive and time-consuming
B. There is no real assurance of safety, and it is impractical,
destructive, and expensive
C. It requires too many staff members
D. It is not approved by regulatory agencies
**Correct answer:** B. There is no real assurance of safety, and it
is impractical, destructive, and expensive
**Rationale:** End-product sampling provides no real assurance
of safety because it only tests a small portion of product. It is also
impractical, destructive, and expensive. HACCP is preventive
rather than reactive .
---
## SECTION 2: THE SEVEN HACCP PRINCIPLES
**6. What is the first principle of HACCP?**
A. Establish critical limits
B. Conduct hazard analysis
C. Verify the system
D. Establish monitoring procedures
BASED ON 2026/2027 VERIFIED
STUDY MATERIALS
**1. What does HACCP stand for?**
A. Health and Audit Compliance Control Procedures
B. Hazard Analysis and Critical Control Points
C. Hazard Assessment and Control of Chemical Processes
D. Hygiene Analysis and Critical Care Plan
**Correct answer:** B. Hazard Analysis and Critical Control Points
**Rationale:** HACCP stands for Hazard Analysis and Critical
Control Points, a systematic food safety management approach .
---
**2. What is the primary purpose of a HACCP system?**
A. To increase food production speed
,B. To identify and control hazards before they cause foodborne
illness
C. To replace all employee food safety training
D. To reduce the need for sanitation programs
**Correct answer:** B. To identify and control hazards before they
cause foodborne illness
**Rationale:** HACCP is a preventive food safety system that
identifies biological, chemical, and physical hazards and
establishes controls to prevent them from reaching consumers .
---
**3. How many principles are in HACCP?**
A. 5
B. 6
C. 7
D. 4
**Correct answer:** C. 7
**Rationale:** There are seven internationally recognized HACCP
principles: 1) Conduct hazard analysis, 2) Determine CCPs, 3)
,Establish critical limits, 4) Establish monitoring procedures, 5)
Establish corrective actions, 6) Establish verification procedures,
7) Establish record-keeping procedures .
---
**4. Where did HACCP originate?**
A. The USDA
B. The FDA
C. Food for Manned Space Flights (Pillsbury Company & NASA)
D. The World Health Organization
**Correct answer:** C. Food for Manned Space Flights (Pillsbury
Company & NASA)
**Rationale:** HACCP was originally developed by the Pillsbury
Company in collaboration with NASA to ensure the safety of food
for manned space flights .
---
**5. What is the problem with end-product sampling as a food
safety approach?**
, A. It is too expensive and time-consuming
B. There is no real assurance of safety, and it is impractical,
destructive, and expensive
C. It requires too many staff members
D. It is not approved by regulatory agencies
**Correct answer:** B. There is no real assurance of safety, and it
is impractical, destructive, and expensive
**Rationale:** End-product sampling provides no real assurance
of safety because it only tests a small portion of product. It is also
impractical, destructive, and expensive. HACCP is preventive
rather than reactive .
---
## SECTION 2: THE SEVEN HACCP PRINCIPLES
**6. What is the first principle of HACCP?**
A. Establish critical limits
B. Conduct hazard analysis
C. Verify the system
D. Establish monitoring procedures
