HACCP Principles Exam | Verified Exam Questions and Answers | Latest
Updated Study Material 2026
Question:
1. Hazard Analysis
Critical Control
Point (HACCP)
Answer:
A type of food safety management system. HACCP identifies major hazards at
specific points within a food's flow through the operation.
Question:
2. HACCP Principles 1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Answer:
Question:
3. Hazard Analysis
Answer:
identify what food safety hazards may be in the food
-what is the severity of the hazard and likelihood of the hazard occurring
Question:
4. Examples of Haz-
ards
Answer:
7.
Question:
5. Identify Critical
, Answer:
Control Points
Question:
6. Establishing Criti-
Answer:
cal Limits
medicines, toxinsP
Biological - bacteria, viruses, parasitesh
y
Operational step in food prep process at which control can be applied and is
s
essential to prevent or eliminate a hazard or reduce it to an acceptable level.
i
c Ex: cooking, hot holding, receiving, source of food
a
l One of more prescribed parameters that must be met to ensure that hazards are
effectively
- -usually established by regulations
-measurable and quantifiable
b
o Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
n
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hourse
s
,
g
l
a
s
s
C
h
e
m
i
c
a
l
-
Updated Study Material 2026
Question:
1. Hazard Analysis
Critical Control
Point (HACCP)
Answer:
A type of food safety management system. HACCP identifies major hazards at
specific points within a food's flow through the operation.
Question:
2. HACCP Principles 1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Answer:
Question:
3. Hazard Analysis
Answer:
identify what food safety hazards may be in the food
-what is the severity of the hazard and likelihood of the hazard occurring
Question:
4. Examples of Haz-
ards
Answer:
7.
Question:
5. Identify Critical
, Answer:
Control Points
Question:
6. Establishing Criti-
Answer:
cal Limits
medicines, toxinsP
Biological - bacteria, viruses, parasitesh
y
Operational step in food prep process at which control can be applied and is
s
essential to prevent or eliminate a hazard or reduce it to an acceptable level.
i
c Ex: cooking, hot holding, receiving, source of food
a
l One of more prescribed parameters that must be met to ensure that hazards are
effectively
- -usually established by regulations
-measurable and quantifiable
b
o Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
n
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hourse
s
,
g
l
a
s
s
C
h
e
m
i
c
a
l
-
