HACCP FINAL EXAM QUESTIONS
AND ANSWERS 100% PASS
T or F: USDA FSIS states that corrective actions must be developed for each CCP, while
FDA states that a written corrective action plan may be included as part of a HACCP
plan for seafood and juice products, but it is not required. - ✔✔TRUE
T or F: Validation establishes the scientific basis for process preventive controls in a
FDA Food Safety Plan - ✔✔TRUE
T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP -
✔✔TRUE
T or F: When writing a monitoring procedure the person who is identified to conduct a
monitoring procedure should be identified by personal name instead of by their job
title. - ✔✔FALSE
T or F: Meat and poultry companies are not required to identify a CCP monitoring
frequency in HACCP plans - ✔✔FALSE
For a Food Safety Plan, all monitoring and corrective action records must be reviewed
within __ working says from the time they are created. - ✔✔7
Katelyn Whitman, All Rights Reserved © 2025 1
, Which of the following would NOT be considered a requirement for an on-going
verification activity for a USDA FSIS HACCP plan? - ✔✔end product testing
For a Food Safety Plan, companies do not need to validate... (3) - ✔✔food allergen
preventive controls, supply chain program, sanitation preventive controls
A Food Safety Plan must be reanalyzed at least every _____ years. - ✔✔3
A HACCP Plan must be reanalyzed at least __________. - ✔✔annually, every year
There are _______ required components that must be addressed as part of corrective
actions for USDA FSIS HACCP plans. - ✔✔4
For HACCP and Preventive Control plans, potential hazards are evaluated for
significance based on two main criteria. Name these two criteria. - ✔✔1) previous cases
(has it happened before)
2) level of danger/harm
Name the 4 types of preventive controls AND provide and example of what might be
written as a preventive control (or control measure) for each type. - ✔✔Process- water
activity measurement after baking a cookie to confirm it is below 0.85
Sanitation- Boil water to clean cans upon receiving to prevent transfer of pathogens
during filling
Katelyn Whitman, All Rights Reserved © 2025 2
AND ANSWERS 100% PASS
T or F: USDA FSIS states that corrective actions must be developed for each CCP, while
FDA states that a written corrective action plan may be included as part of a HACCP
plan for seafood and juice products, but it is not required. - ✔✔TRUE
T or F: Validation establishes the scientific basis for process preventive controls in a
FDA Food Safety Plan - ✔✔TRUE
T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP -
✔✔TRUE
T or F: When writing a monitoring procedure the person who is identified to conduct a
monitoring procedure should be identified by personal name instead of by their job
title. - ✔✔FALSE
T or F: Meat and poultry companies are not required to identify a CCP monitoring
frequency in HACCP plans - ✔✔FALSE
For a Food Safety Plan, all monitoring and corrective action records must be reviewed
within __ working says from the time they are created. - ✔✔7
Katelyn Whitman, All Rights Reserved © 2025 1
, Which of the following would NOT be considered a requirement for an on-going
verification activity for a USDA FSIS HACCP plan? - ✔✔end product testing
For a Food Safety Plan, companies do not need to validate... (3) - ✔✔food allergen
preventive controls, supply chain program, sanitation preventive controls
A Food Safety Plan must be reanalyzed at least every _____ years. - ✔✔3
A HACCP Plan must be reanalyzed at least __________. - ✔✔annually, every year
There are _______ required components that must be addressed as part of corrective
actions for USDA FSIS HACCP plans. - ✔✔4
For HACCP and Preventive Control plans, potential hazards are evaluated for
significance based on two main criteria. Name these two criteria. - ✔✔1) previous cases
(has it happened before)
2) level of danger/harm
Name the 4 types of preventive controls AND provide and example of what might be
written as a preventive control (or control measure) for each type. - ✔✔Process- water
activity measurement after baking a cookie to confirm it is below 0.85
Sanitation- Boil water to clean cans upon receiving to prevent transfer of pathogens
during filling
Katelyn Whitman, All Rights Reserved © 2025 2
