©THESTAR 2024/2025 ALL RIGHTS RESERVED 10:08PM.
HACCP Training, HACCP Exam Questions
And Answers 2025 Update.
Seven Principles of HACCP - Answer✔1. Conduct Hazard Analysis and Risk Assessment
2. Determine CCPs
3. Monitor each CCP
4. Establish Specifications for CCPs
5. Establish Corrective actions
6. Establish Record keeping system and documentation procedures
7. Establish Verification Procedures
Food Safety Policy - Answer✔We Deliver Brands that Consumers can Trust and Value
HACCP - Answer✔Hazard Analysis Critical Control Point
HACCP - Answer✔A system to identify hazards and a means to document the hazard.
3 steps to Allergen Control - Answer✔1. Label to formula match
2. Allergen clean with triple inspection
3. Separation of equipment, buckets and tools
A Element of the Food Safety Modernization Act - Answer✔Preventative controls and Hazard
Analysis
A Element of the Food Safety Modernization Act - Answer✔Inspection and Compliance
A Element of the Food Safety Modernization Act - Answer✔Imported Food safety
A Element of the Food Safety Modernization Act - Answer✔Response
A Element of the Food Safety Modernization Act - Answer✔Enhanced Partnership
Signed the Food Safety Modernization Act into effect - Answer✔Obama
FSSC - Answer✔Food Safety System Certification
1
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED 10:08PM.
General Mills Food Defense Program requirements - Answer✔self assessment
Training
Team of QRO, HR, Security and facility managers
Site Plan
Communication
Food Safety Hazard - Answer✔Any biological, physical, or chemical property that may cause a
food to be unsafe for human consumption.
CCP - Answer✔Critical Control Point
CCP - Answer✔A point, step or procedure at which control can be applied and significant food-
safety hazard can be prevented, eliminated or reduced to acceptable levels.
first step to developing a HACCP plan - Answer✔Conduct Hazard Analysis
product zone - Answer✔The area directly above exposed raw material, intermediate or
unwrapped food product, and/or food contact equipment surfaces.
Two environmental sources General mills Environmental Program targets - Answer✔Salmonella
and Listeria
GMP - Answer✔Good Manufacturing Practices
GMP - Answer✔Part of the Code of Federal Regulations and are mandatory for food production
facilities
Red bristle - Answer✔the approved color bristle for raw milk food contact
White bristle - Answer✔the approved color bristle for food contact
approved for food contact surfaces - Answer✔white
clear
stainless steel
Big 8 Allergens - Answer✔1. Peanuts
2. Milk
3. Soy
4. Wheat
5. Tree nuts
6. Eggs
2
HACCP Training, HACCP Exam Questions
And Answers 2025 Update.
Seven Principles of HACCP - Answer✔1. Conduct Hazard Analysis and Risk Assessment
2. Determine CCPs
3. Monitor each CCP
4. Establish Specifications for CCPs
5. Establish Corrective actions
6. Establish Record keeping system and documentation procedures
7. Establish Verification Procedures
Food Safety Policy - Answer✔We Deliver Brands that Consumers can Trust and Value
HACCP - Answer✔Hazard Analysis Critical Control Point
HACCP - Answer✔A system to identify hazards and a means to document the hazard.
3 steps to Allergen Control - Answer✔1. Label to formula match
2. Allergen clean with triple inspection
3. Separation of equipment, buckets and tools
A Element of the Food Safety Modernization Act - Answer✔Preventative controls and Hazard
Analysis
A Element of the Food Safety Modernization Act - Answer✔Inspection and Compliance
A Element of the Food Safety Modernization Act - Answer✔Imported Food safety
A Element of the Food Safety Modernization Act - Answer✔Response
A Element of the Food Safety Modernization Act - Answer✔Enhanced Partnership
Signed the Food Safety Modernization Act into effect - Answer✔Obama
FSSC - Answer✔Food Safety System Certification
1
, ©THESTAR 2024/2025 ALL RIGHTS RESERVED 10:08PM.
General Mills Food Defense Program requirements - Answer✔self assessment
Training
Team of QRO, HR, Security and facility managers
Site Plan
Communication
Food Safety Hazard - Answer✔Any biological, physical, or chemical property that may cause a
food to be unsafe for human consumption.
CCP - Answer✔Critical Control Point
CCP - Answer✔A point, step or procedure at which control can be applied and significant food-
safety hazard can be prevented, eliminated or reduced to acceptable levels.
first step to developing a HACCP plan - Answer✔Conduct Hazard Analysis
product zone - Answer✔The area directly above exposed raw material, intermediate or
unwrapped food product, and/or food contact equipment surfaces.
Two environmental sources General mills Environmental Program targets - Answer✔Salmonella
and Listeria
GMP - Answer✔Good Manufacturing Practices
GMP - Answer✔Part of the Code of Federal Regulations and are mandatory for food production
facilities
Red bristle - Answer✔the approved color bristle for raw milk food contact
White bristle - Answer✔the approved color bristle for food contact
approved for food contact surfaces - Answer✔white
clear
stainless steel
Big 8 Allergens - Answer✔1. Peanuts
2. Milk
3. Soy
4. Wheat
5. Tree nuts
6. Eggs
2
