HACCP Principles 4-7 Exam | Verified Exam Questions and Answers |
Latest Updated Study Material 2026
Question:
1. HACCP Principle #4
Answer:
Establish Monitoring Procedures
Question:
2. What is monitoring?
Answer:
Monitoring:
Planned sequence of observations or measurements to assess whether
a CCP is under control and to produce an accurate record for future use
in verification
Question:
3. Establish Monitoring
Procedures
Answer:
Who, What, When, and How?
Who will perform the monitoring?
What will be monitored?
When will it be monitored?
How will it be monitored?
Question:
4. What will be monitored? Every CCP
Answer:
-To assure process is operating within established critical limits
- Monitoring activity must provide reliable and definitive information on
whether the CL is being met
Question:
5. How will it be monitored? Monitoring involves measurement and/or observation
- Numeric CL usually involve measurements
e.g. temperature
, - Presence/absence CL may involve observations
e.g. screen is in place and intact
Accurate and precise
Device or trained personnel
Calibrated
Real-time assessment
Answer:
Question:
6. When will it be moni-
tored?
Answer:
Monitoring must be suflciently frequent for HACCP tbe preventative
Identify potentially hazardous foods prior to the products reaching
consumers
May be continuous or discontinuous
When a monitoring activity does not occur as specified in the HACCP
plan, it is treated like the process deviated from the CL
Corrective actions need to be taken
Question:
7. CONTINOUS MONITOR-
ING
Answer:
Ideal - All products tested
Time/Temperature processes
pH of batch
Equipment must be calibrated
Automated equipment or sensors
Question:
8. DISCONTINOUS
MONITORING/AT-
TRIBUTE SAMPLING
Answer:
Sometimes continuous is not possible
Establish monitoring interval
Statistically designed data collection
Test must be rapid
Latest Updated Study Material 2026
Question:
1. HACCP Principle #4
Answer:
Establish Monitoring Procedures
Question:
2. What is monitoring?
Answer:
Monitoring:
Planned sequence of observations or measurements to assess whether
a CCP is under control and to produce an accurate record for future use
in verification
Question:
3. Establish Monitoring
Procedures
Answer:
Who, What, When, and How?
Who will perform the monitoring?
What will be monitored?
When will it be monitored?
How will it be monitored?
Question:
4. What will be monitored? Every CCP
Answer:
-To assure process is operating within established critical limits
- Monitoring activity must provide reliable and definitive information on
whether the CL is being met
Question:
5. How will it be monitored? Monitoring involves measurement and/or observation
- Numeric CL usually involve measurements
e.g. temperature
, - Presence/absence CL may involve observations
e.g. screen is in place and intact
Accurate and precise
Device or trained personnel
Calibrated
Real-time assessment
Answer:
Question:
6. When will it be moni-
tored?
Answer:
Monitoring must be suflciently frequent for HACCP tbe preventative
Identify potentially hazardous foods prior to the products reaching
consumers
May be continuous or discontinuous
When a monitoring activity does not occur as specified in the HACCP
plan, it is treated like the process deviated from the CL
Corrective actions need to be taken
Question:
7. CONTINOUS MONITOR-
ING
Answer:
Ideal - All products tested
Time/Temperature processes
pH of batch
Equipment must be calibrated
Automated equipment or sensors
Question:
8. DISCONTINOUS
MONITORING/AT-
TRIBUTE SAMPLING
Answer:
Sometimes continuous is not possible
Establish monitoring interval
Statistically designed data collection
Test must be rapid
