FOOD SAFETY HACCP Exam | Verified Exam Questions and Answers |
Latest Updated Study Material 2026
Question:
1. Hazard Analysis
Critical Control
Points (HACCP)
Answer:
• recommended as the best method for ensuring food safety and has been used
for many years to monitor and protect food from contamination.
Question:
2. HACCP key con-
cept
Answer:
system helps food managers identify and control potential problems BEFORE they
happen.
Question:
3. HACCP method:
Answer:
follows the flow of food to identify and prevent problems.
- The greatest amount of attention is placed on food and how it is handled during
storage, preparation, and service.
Question:
4. HACCP tailored
food facilities
Answer:
restaurants, retail food stores, institutions, health-care facilities, or other food
service operations.
- developed to suit the products sold, clients served, and the facilities and equip-
ment used during food production.
Question:
5. HACCP advanat-
ges
, Answer:
- enables food managers to identify the foods and processes that are MOST likely
to cause foodborne illness.
- HACCP approach is based on controlling time, temperature, and other specific
factors that are known to contribute to foodborne disease outbreaks.
- •Prior to the enactment of the Food Safety and Modernization Act, preventing
foodborne illness was not approached in a science-based manner. (haccp de-
signed to fill the void)
- •Companies with effective HACCP plans are far less likely to have to recall
products, and less likely to have contamination issues.
Question:
6. FDA and HACCP
Answer:
The FDA has the authority to block the importation of foods if the producers do not
adhere to a HACCP plan.
Question:
7. The 7 Principles
of HACCP
Answer:
1, Hazard analysis.
2. Identify the critical control points (CCPs) in food preparation.
3. Establish critical limits (thresholds) which must be met at each identified critical
control point.
Question:
4. Establish procedures to monitor CCPs.
Answer:
5. Establish the corrective action to be taken when monitoring indicates that a
critical limit has been exceeded.
6. Establish procedures to verify that the HACCP system is working.
7. Establish effective record keeping that will document the HACCP system.
Question:
8. HACCP Principle
1 - Hazard Analy- foods.
sis
Latest Updated Study Material 2026
Question:
1. Hazard Analysis
Critical Control
Points (HACCP)
Answer:
• recommended as the best method for ensuring food safety and has been used
for many years to monitor and protect food from contamination.
Question:
2. HACCP key con-
cept
Answer:
system helps food managers identify and control potential problems BEFORE they
happen.
Question:
3. HACCP method:
Answer:
follows the flow of food to identify and prevent problems.
- The greatest amount of attention is placed on food and how it is handled during
storage, preparation, and service.
Question:
4. HACCP tailored
food facilities
Answer:
restaurants, retail food stores, institutions, health-care facilities, or other food
service operations.
- developed to suit the products sold, clients served, and the facilities and equip-
ment used during food production.
Question:
5. HACCP advanat-
ges
, Answer:
- enables food managers to identify the foods and processes that are MOST likely
to cause foodborne illness.
- HACCP approach is based on controlling time, temperature, and other specific
factors that are known to contribute to foodborne disease outbreaks.
- •Prior to the enactment of the Food Safety and Modernization Act, preventing
foodborne illness was not approached in a science-based manner. (haccp de-
signed to fill the void)
- •Companies with effective HACCP plans are far less likely to have to recall
products, and less likely to have contamination issues.
Question:
6. FDA and HACCP
Answer:
The FDA has the authority to block the importation of foods if the producers do not
adhere to a HACCP plan.
Question:
7. The 7 Principles
of HACCP
Answer:
1, Hazard analysis.
2. Identify the critical control points (CCPs) in food preparation.
3. Establish critical limits (thresholds) which must be met at each identified critical
control point.
Question:
4. Establish procedures to monitor CCPs.
Answer:
5. Establish the corrective action to be taken when monitoring indicates that a
critical limit has been exceeded.
6. Establish procedures to verify that the HACCP system is working.
7. Establish effective record keeping that will document the HACCP system.
Question:
8. HACCP Principle
1 - Hazard Analy- foods.
sis
