HACCP PRINCIPLES EXAM QUESTIONS
WITH COMPLETE SOLUTIONS
Hazard Evaluation - Answer-Each potential hazard is evaluated on the severity of the
potential hazard and its likely occurrence. Consider FATTOM to see if conditions exist
to support bacterial growth and survival.
Principle 2 - Answer-Determine critical control points.
Critical Control Point (CCP) - Answer-A point, step or procedure in a food process at
which control can be applied, and as a result, a food safety hazard can be prevented,
eliminated, or reduced to acceptable levels.
Examples of CCPs - Answer-Cooking, chilling/cooking, thermal processing, testing for
contamination
Principle 3 - Answer-Establish critical limits
Critical Limits - Answer-Based on process parameters such as temperature, time,
physical dimensions, humidity, moisture level, water activity, pH, titratable acidity, salt
concentration, available chlorine, viscosity, preservatives or survival of target pathogens
at actual values which can be measured or quantified.
Examples of a Critical Limit - Answer-Oven temperature
Time: rate of heating or cooling
Patty thickness
Patty composition (all beef or turkey)
Oven humidity
Principle 4 - Answer-Establish Monitoring Procedures
Monitoring Procedures - Answer-Established to monitor the CCPs to determine whether
the critical limits are being met through a planned sequence of observations or
measurements to access whether a CCP is under control and to produce a record for
future use in verification. This should be continuous.
Monitoring Observation - Answer-Used if the critical limit is the presence or abscense of
an attribute.
Monitoring Measurement - Answer-Used if the critical limit is a numerical value.
Monitoring Procedure Objectives - Answer-1. To track control of the process
2. To determine when there is a loss of control, and a deviation occurs
3. To provide a written document to be used in verification
WITH COMPLETE SOLUTIONS
Hazard Evaluation - Answer-Each potential hazard is evaluated on the severity of the
potential hazard and its likely occurrence. Consider FATTOM to see if conditions exist
to support bacterial growth and survival.
Principle 2 - Answer-Determine critical control points.
Critical Control Point (CCP) - Answer-A point, step or procedure in a food process at
which control can be applied, and as a result, a food safety hazard can be prevented,
eliminated, or reduced to acceptable levels.
Examples of CCPs - Answer-Cooking, chilling/cooking, thermal processing, testing for
contamination
Principle 3 - Answer-Establish critical limits
Critical Limits - Answer-Based on process parameters such as temperature, time,
physical dimensions, humidity, moisture level, water activity, pH, titratable acidity, salt
concentration, available chlorine, viscosity, preservatives or survival of target pathogens
at actual values which can be measured or quantified.
Examples of a Critical Limit - Answer-Oven temperature
Time: rate of heating or cooling
Patty thickness
Patty composition (all beef or turkey)
Oven humidity
Principle 4 - Answer-Establish Monitoring Procedures
Monitoring Procedures - Answer-Established to monitor the CCPs to determine whether
the critical limits are being met through a planned sequence of observations or
measurements to access whether a CCP is under control and to produce a record for
future use in verification. This should be continuous.
Monitoring Observation - Answer-Used if the critical limit is the presence or abscense of
an attribute.
Monitoring Measurement - Answer-Used if the critical limit is a numerical value.
Monitoring Procedure Objectives - Answer-1. To track control of the process
2. To determine when there is a loss of control, and a deviation occurs
3. To provide a written document to be used in verification
