HACCP - Hazard Analysis and Critical Control Points (HACCP) Exam |
Verified Exam Questions and Answers | Latest Updated Study Material
2026
Question:
1. HACCP - Hazard Analysis and science-based system that identifies, evaluates, and controls haz-
Critical Control Points (HAC-
CP)
Answer:
ards in food production to ensure food safety.
is a management system in which food safety is addressed
through the analysis and control of biological, chemical, and
physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the
finished product.
Question:
2. HACCP
Answer:
a systematic approach to prevent, eliminate, or reduce biological,
chemical, and physical hazards in food production.
Question:
3. The first two steps
Answer:
provide the foundation for the HACCP plan.
Question:
4. The remaining five steps
Answer:
are the application steps of the HACCP plan and provide the
structure for conducting the workings of the HACCP plan in the
processing plant.
Question:
5. Principle 1: Conduct a Hazard The application of this principle involves listing the steps in the
Analysis
, Answer:
process and identifying where significant hazards are likely to
occur
Question:
6. Principle 1: Conduct a Hazard HACCP team will focus on hazards that can be prevented, elim-
Analysis
Answer:
inated or controlled by the HACCP plan. A justification for in-
cluding or excluding the hazard is reported and possible control
measures are identified.
Question:
7. Critical Control Point
Answer:
is a point, step or procedure at which control can be applied and
a food safety hazard can be prevented, eliminated or reduced to
acceptable levels.
Question:
8. Principle 2: Determine Criti-
cal Control Points (CCPs)
Answer:
The HACCP team will use a CCP decision tree to help identify the
critical control points in the process. A critical control point may
control more that one food safety hazard or in some cases more
than one CCP is needed to control a single hazard. The number of
CCP's needed depends on the processing steps and the control
needed to assure food safety.
Question:
9. Critical Limit
Answer:
is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to
prevent, eliminate, or reduce to an acceptable level the occur-
rence of a food safety hazard.
Verified Exam Questions and Answers | Latest Updated Study Material
2026
Question:
1. HACCP - Hazard Analysis and science-based system that identifies, evaluates, and controls haz-
Critical Control Points (HAC-
CP)
Answer:
ards in food production to ensure food safety.
is a management system in which food safety is addressed
through the analysis and control of biological, chemical, and
physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the
finished product.
Question:
2. HACCP
Answer:
a systematic approach to prevent, eliminate, or reduce biological,
chemical, and physical hazards in food production.
Question:
3. The first two steps
Answer:
provide the foundation for the HACCP plan.
Question:
4. The remaining five steps
Answer:
are the application steps of the HACCP plan and provide the
structure for conducting the workings of the HACCP plan in the
processing plant.
Question:
5. Principle 1: Conduct a Hazard The application of this principle involves listing the steps in the
Analysis
, Answer:
process and identifying where significant hazards are likely to
occur
Question:
6. Principle 1: Conduct a Hazard HACCP team will focus on hazards that can be prevented, elim-
Analysis
Answer:
inated or controlled by the HACCP plan. A justification for in-
cluding or excluding the hazard is reported and possible control
measures are identified.
Question:
7. Critical Control Point
Answer:
is a point, step or procedure at which control can be applied and
a food safety hazard can be prevented, eliminated or reduced to
acceptable levels.
Question:
8. Principle 2: Determine Criti-
cal Control Points (CCPs)
Answer:
The HACCP team will use a CCP decision tree to help identify the
critical control points in the process. A critical control point may
control more that one food safety hazard or in some cases more
than one CCP is needed to control a single hazard. The number of
CCP's needed depends on the processing steps and the control
needed to assure food safety.
Question:
9. Critical Limit
Answer:
is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to
prevent, eliminate, or reduce to an acceptable level the occur-
rence of a food safety hazard.
