FSS4135 HACCP Food safety 1 Exam | Verified Exam Questions and
Answers | Latest Updated Study Material 2026
Question:
1. What does *HACCP* stand *Hazard Analysis Critical Control Points*
Answer:
for?
Question:
2. T/F: HACCP addresses all
problems related to food
safety
Answer:
FALSE--however it IS *great for microbial contamination*
Question:
3. *What is HACCP*?
Answer:
a technique to *provide quality control* through
1) *identifying points of risk *so that prevention steps can take place
PRIOR TO problems
2) *considering all phases of product flow* from purchasing to ser-
vice, with particular emphasis on *ingredients, processing, & human
factors* affecting safety
Question:
4. 7.
lar emphasis* on............ ,
............., & ............ *affect-
ing food safety.*
Answer:
HACCP places *particu-
Question:
5. The idea behind HACCP
,Answer:
is that *once you under-
stand the flow of food*,
you can
Question:
6. What are the *7 princi-
Answer:
ples* of HACCP?
*ingredients, processing, & human factors*
conceptualize hazards & *est. procedures to
prevent/minimize prob-lems*
Question:
1. Conduct a *hazard analysis* (HA)
2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Answer:
Define *Hazard Analysis* the process of collecting & evaluating information on hazards associ-
(HA, HACCP principle 1) ated w/ the food under consideration to decide which are significant
& must be addressed in the HACCP plan
Question:
8. What is the primary pur-
pose of the hazard analy-
sis (HA, principle 1 of HAC- controlled*
CP)?
Answer:
to *develop a list of hazards* which are of such significance that
they are reasonably *likely to cause injury or illness if not effectively
Question:
9. Who conducts the HA (for
1st principle of HACCP)?
, Answer:
the *HACCP team* conducts a HA & identifies appropriate control
measures
Question:
10. Define *Critical Control
Point* (HACCP principle 2)
Answer:
*a step at which control can be applied & is essential to prevent/elim-
inate a food safety hazard or reduce it to an acceptable level*
Question:
11. How are *CCPs* deter-
mined?
Answer:
by evaluating the potential hazards that are reasonably likely to cause
illness/injury in the absence of their control (identified through Prin-
ciple 1/HA)
Question:
12. *4 major CCPs*
Answer:
1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
Question:
13. Activities related to the 4
major CCPs may incl.
Answer:
-Reviewing recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
Answers | Latest Updated Study Material 2026
Question:
1. What does *HACCP* stand *Hazard Analysis Critical Control Points*
Answer:
for?
Question:
2. T/F: HACCP addresses all
problems related to food
safety
Answer:
FALSE--however it IS *great for microbial contamination*
Question:
3. *What is HACCP*?
Answer:
a technique to *provide quality control* through
1) *identifying points of risk *so that prevention steps can take place
PRIOR TO problems
2) *considering all phases of product flow* from purchasing to ser-
vice, with particular emphasis on *ingredients, processing, & human
factors* affecting safety
Question:
4. 7.
lar emphasis* on............ ,
............., & ............ *affect-
ing food safety.*
Answer:
HACCP places *particu-
Question:
5. The idea behind HACCP
,Answer:
is that *once you under-
stand the flow of food*,
you can
Question:
6. What are the *7 princi-
Answer:
ples* of HACCP?
*ingredients, processing, & human factors*
conceptualize hazards & *est. procedures to
prevent/minimize prob-lems*
Question:
1. Conduct a *hazard analysis* (HA)
2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Answer:
Define *Hazard Analysis* the process of collecting & evaluating information on hazards associ-
(HA, HACCP principle 1) ated w/ the food under consideration to decide which are significant
& must be addressed in the HACCP plan
Question:
8. What is the primary pur-
pose of the hazard analy-
sis (HA, principle 1 of HAC- controlled*
CP)?
Answer:
to *develop a list of hazards* which are of such significance that
they are reasonably *likely to cause injury or illness if not effectively
Question:
9. Who conducts the HA (for
1st principle of HACCP)?
, Answer:
the *HACCP team* conducts a HA & identifies appropriate control
measures
Question:
10. Define *Critical Control
Point* (HACCP principle 2)
Answer:
*a step at which control can be applied & is essential to prevent/elim-
inate a food safety hazard or reduce it to an acceptable level*
Question:
11. How are *CCPs* deter-
mined?
Answer:
by evaluating the potential hazards that are reasonably likely to cause
illness/injury in the absence of their control (identified through Prin-
ciple 1/HA)
Question:
12. *4 major CCPs*
Answer:
1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
Question:
13. Activities related to the 4
major CCPs may incl.
Answer:
-Reviewing recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
