THE HACCP SYSTEM EXAM
QUESTIONS AND ANSWERS
Hazard Analysis - Answer-examines the flow of food from the moment received to the
moment served
HACCP (abbreviation meaning) - Answer-Hazard Analysis Critical Control Points
Critical Limits - Answer-determine when foods are at unsafe temperatures and indicate
how long it can stay in that temperature
Monitoring Procedures - Answer-enter accurate measurements of time and temperature
in a log book
Corrective Actions - Answer-taken place when a food is found in an incorrect
temperature and in the temperature danger zone
Verification System - Answer-double checks the correct information recorded in forms
Food Safety System - Answer-precautionary steps that take into account how food can
be exposed to hazards
HACCP Step 1 - Answer-Conduct Hazard Analysis
examine the flow of food from the moment you recieve it until you serve it.
hazardous: meat, fish, poultry, milk, eggs, produce
HACCP Step 2 - Answer-Determine Critical Control Points
(CCP) - a specific point in process of food handling where you can prevent, eliminate, or
reduce a hazard.
HACCP Step 3 - Answer-Establish Critical Limits
Indicate when foods are unsafe .(Temp) critical limits also indicate how long food can be
held at an unsafe temperature.
HACCP Step 4 - Answer-Establish Monitoring Procedures
entering accurate measurements of time and tempurature in a log book . gives
establishment a record of how foods are being handled and if any corrections need to
be made.
HACCP Step 5 - Answer-Identify Corrective Actions
checking temp of food and getting rid of food that has been sitting too long.
HACCP Step 6 - Answer-Establish Procedures for Record-Keeping Documents
consists of time and temp logs, checklists and forms
QUESTIONS AND ANSWERS
Hazard Analysis - Answer-examines the flow of food from the moment received to the
moment served
HACCP (abbreviation meaning) - Answer-Hazard Analysis Critical Control Points
Critical Limits - Answer-determine when foods are at unsafe temperatures and indicate
how long it can stay in that temperature
Monitoring Procedures - Answer-enter accurate measurements of time and temperature
in a log book
Corrective Actions - Answer-taken place when a food is found in an incorrect
temperature and in the temperature danger zone
Verification System - Answer-double checks the correct information recorded in forms
Food Safety System - Answer-precautionary steps that take into account how food can
be exposed to hazards
HACCP Step 1 - Answer-Conduct Hazard Analysis
examine the flow of food from the moment you recieve it until you serve it.
hazardous: meat, fish, poultry, milk, eggs, produce
HACCP Step 2 - Answer-Determine Critical Control Points
(CCP) - a specific point in process of food handling where you can prevent, eliminate, or
reduce a hazard.
HACCP Step 3 - Answer-Establish Critical Limits
Indicate when foods are unsafe .(Temp) critical limits also indicate how long food can be
held at an unsafe temperature.
HACCP Step 4 - Answer-Establish Monitoring Procedures
entering accurate measurements of time and tempurature in a log book . gives
establishment a record of how foods are being handled and if any corrections need to
be made.
HACCP Step 5 - Answer-Identify Corrective Actions
checking temp of food and getting rid of food that has been sitting too long.
HACCP Step 6 - Answer-Establish Procedures for Record-Keeping Documents
consists of time and temp logs, checklists and forms
