HACCP EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS
What is the quality CONTROL approach to food safety? - Answer-Reactive
If 10 batches are tested and the true level of contamination is 1%, 5% and 10%
respectively, what is the probability of accepting each of these batches? - Answer-90%,
60% and 35% respectively
What is the quality ASSURANCE approach to food safety? - Answer-Preventative
What does quality CONTROL rely upon to investigate food safety? - Answer-
Measurement:
- inspection
- sampling/testing
What does quality ASSURANCE rely upon to investigate food safety? - Answer-
Standards and processes
- design
- operational control
What is the focus of quality CONTROL? - Answer-Legal and commercial assurance
What is the focus of quality ASSURANCE? - Answer-The consumer
What are PRPs -pre-requisite programmes? - Answer-General policies, practices and
processes required to yield safe food. They are in operation at all times.
What are PRPs synonymous with? - Answer-GMP- good manufacturing processes
Give examples of pre-requisite programmes (PRPs): - Answer-Good Manufacturing
Practices (GMP)
Good Hygienic Practices (GHP)
Good Agricultural Practices (GAP)
Good Animal Husbandry Practices (GAHP)
Good Catering Practices (GCP)
Good Domestic Kitchen Practice (GDKP)
What is commonly covered in GMP and GHPs? - Answer-- Calibration programme
- Management of line stoppages
- Supplier audit and approval programme
- Hygiene monitoring
- Standard operating procedures (SOPs)
- Planned maintenance
, - Management of non-conforming product and re-work
What are Operatonal pre-requisite programmes (OPRPs)? - Answer-A prerequisite
programme identified by the hazard analysis as essential in order to control the
likelihood of introducing food safety hazards and/or the contamination or proliferation of
food safety hazards in the product(s) or in the processing environment
What are the differences between PRPs and OPRPs? - Answer-PRPs are horizontal
where as OPRPs are applied to a specific identified hazard and are applied to a specific
product/process
PRPs may contribute to reduction of hazard but are not essential for control whereas
OPRPs are essential to reduce levels of a hazard.
Define HACCP (codex definition): - Answer-A system which identifies, evaluates, and
controls hazards which are significant for food safety
How many principles are there of the HACCP system? - Answer-7
What is principle 1 of the HACCP system? - Answer-Conduct a hazard analaysis
What is principle 2 of the HACCP system? - Answer-Determine the critical control points
(CCPs)
What is principle 3 of the HACCP system? - Answer-Establish the critical limit
What is principle 4 of the HACCP system? - Answer-Establish a system to monitor
control of the CCP
What is principle 5 of the HACCP system? - Answer-Establish a corrective action to be
taken when monitoring indicates that a particular CCP is not under control
What is principle 6 of the HACCP system? - Answer-Establishes a procedure of
verification to confirm that the system is working effectively
What is principle 7 of the HACCP system? - Answer-Establish working documentation
concerning all procedures and records appropriate to these procedures are in place
How many tasks are there in the application of the HACCP principles? - Answer-12
What is task 1? - Answer-Assemble the HACCP team (multi-disciplinary: cannot be one
person)
What is task 2? - Answer-Describe the products
What is task 3? - Answer-Identify intended use
VERIFIED ANSWERS
What is the quality CONTROL approach to food safety? - Answer-Reactive
If 10 batches are tested and the true level of contamination is 1%, 5% and 10%
respectively, what is the probability of accepting each of these batches? - Answer-90%,
60% and 35% respectively
What is the quality ASSURANCE approach to food safety? - Answer-Preventative
What does quality CONTROL rely upon to investigate food safety? - Answer-
Measurement:
- inspection
- sampling/testing
What does quality ASSURANCE rely upon to investigate food safety? - Answer-
Standards and processes
- design
- operational control
What is the focus of quality CONTROL? - Answer-Legal and commercial assurance
What is the focus of quality ASSURANCE? - Answer-The consumer
What are PRPs -pre-requisite programmes? - Answer-General policies, practices and
processes required to yield safe food. They are in operation at all times.
What are PRPs synonymous with? - Answer-GMP- good manufacturing processes
Give examples of pre-requisite programmes (PRPs): - Answer-Good Manufacturing
Practices (GMP)
Good Hygienic Practices (GHP)
Good Agricultural Practices (GAP)
Good Animal Husbandry Practices (GAHP)
Good Catering Practices (GCP)
Good Domestic Kitchen Practice (GDKP)
What is commonly covered in GMP and GHPs? - Answer-- Calibration programme
- Management of line stoppages
- Supplier audit and approval programme
- Hygiene monitoring
- Standard operating procedures (SOPs)
- Planned maintenance
, - Management of non-conforming product and re-work
What are Operatonal pre-requisite programmes (OPRPs)? - Answer-A prerequisite
programme identified by the hazard analysis as essential in order to control the
likelihood of introducing food safety hazards and/or the contamination or proliferation of
food safety hazards in the product(s) or in the processing environment
What are the differences between PRPs and OPRPs? - Answer-PRPs are horizontal
where as OPRPs are applied to a specific identified hazard and are applied to a specific
product/process
PRPs may contribute to reduction of hazard but are not essential for control whereas
OPRPs are essential to reduce levels of a hazard.
Define HACCP (codex definition): - Answer-A system which identifies, evaluates, and
controls hazards which are significant for food safety
How many principles are there of the HACCP system? - Answer-7
What is principle 1 of the HACCP system? - Answer-Conduct a hazard analaysis
What is principle 2 of the HACCP system? - Answer-Determine the critical control points
(CCPs)
What is principle 3 of the HACCP system? - Answer-Establish the critical limit
What is principle 4 of the HACCP system? - Answer-Establish a system to monitor
control of the CCP
What is principle 5 of the HACCP system? - Answer-Establish a corrective action to be
taken when monitoring indicates that a particular CCP is not under control
What is principle 6 of the HACCP system? - Answer-Establishes a procedure of
verification to confirm that the system is working effectively
What is principle 7 of the HACCP system? - Answer-Establish working documentation
concerning all procedures and records appropriate to these procedures are in place
How many tasks are there in the application of the HACCP principles? - Answer-12
What is task 1? - Answer-Assemble the HACCP team (multi-disciplinary: cannot be one
person)
What is task 2? - Answer-Describe the products
What is task 3? - Answer-Identify intended use
