HACCP Plan Exam Questions with
Correct Answers
(name of) Principle 1 - Answer-Conduct a hazard analysis
Principle 2 - Answer-Determine critical control points (CCPs)
Principle 3 - Answer-Establish critical limits
Principle 4 - Answer-Establish monitoring procedures
Principle 5 - Answer-Identify corrective actions
Principle 6 - Answer-Verify that the system works
Principle 7 - Answer-Establish procedures for record keeping and documentation
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)
Correct Answers
(name of) Principle 1 - Answer-Conduct a hazard analysis
Principle 2 - Answer-Determine critical control points (CCPs)
Principle 3 - Answer-Establish critical limits
Principle 4 - Answer-Establish monitoring procedures
Principle 5 - Answer-Identify corrective actions
Principle 6 - Answer-Verify that the system works
Principle 7 - Answer-Establish procedures for record keeping and documentation
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)
