HACCP Food Safety Study Guide | Verified Exam Questions and Answers
| Latest Updated Study Material 2026
Question:
1. HACCP
Answer:
Hazard Analysis and Critical Control Point
Question:
2. HACCP Purpose
Answer:
7 principles that are to be applied to a written food safety program focusing on
the food in your food service or retail operation
- proactive approach to control every step in flow of food to prevent foodborne
illness/ injury
- prevent, eliminate, reduce food safety problems
Question:
3. Foodborne Ill-
ness
Answer:
- 48 million people get sick annually from eating unsafe food
- 3,000 people die from eating unsafe food
- 1 in 6 Americans becoming sick annually
Question:
4. HACCP Star
Points
Answer:
1) Master food safety prerequisite programs
2) apply food defense
3) principles 1 & 2- evaluate hazards and critical control points
4) principles 3,4+5 - manage critical limits monitoring and corrective actions
5) principles 6+7- confirm by verification, record keeping and documentation
, Question:
5. HACCP Principles Principle 1: Conduct a hazard analysis
Answer:
Principle 2: Determine critical control points
Principle 3: Establish critical limits
Principle 4: Establish monitoring procedures
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish record keeping and documentation procedures
Question:
6. FDA + Food Code Food Code establishes practical, science-based guidance for preventing risk fac-
Answer:
tors that cause foodborne illness
Question:
7. Food Code Criti-
cal Categories
Answer:
priority items (P): are proven measures taken to control Risk Factors and food safety
hazards.
priority foundation items (Pf): support or make possible for one or more priority
items.
Core items (C): are related to sanitation, facilities, and general maintenance
Question:
8. Understanding/
Using
Prerequisite
Programs include standard operating procedures (SOPs) that clearly define ac-
ceptable practices and procedures for the entire establishment
Answer:
Prerequisite programs: used in most food service or retail operations relate to food
handling and operational activities
Programs +
| Latest Updated Study Material 2026
Question:
1. HACCP
Answer:
Hazard Analysis and Critical Control Point
Question:
2. HACCP Purpose
Answer:
7 principles that are to be applied to a written food safety program focusing on
the food in your food service or retail operation
- proactive approach to control every step in flow of food to prevent foodborne
illness/ injury
- prevent, eliminate, reduce food safety problems
Question:
3. Foodborne Ill-
ness
Answer:
- 48 million people get sick annually from eating unsafe food
- 3,000 people die from eating unsafe food
- 1 in 6 Americans becoming sick annually
Question:
4. HACCP Star
Points
Answer:
1) Master food safety prerequisite programs
2) apply food defense
3) principles 1 & 2- evaluate hazards and critical control points
4) principles 3,4+5 - manage critical limits monitoring and corrective actions
5) principles 6+7- confirm by verification, record keeping and documentation
, Question:
5. HACCP Principles Principle 1: Conduct a hazard analysis
Answer:
Principle 2: Determine critical control points
Principle 3: Establish critical limits
Principle 4: Establish monitoring procedures
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish record keeping and documentation procedures
Question:
6. FDA + Food Code Food Code establishes practical, science-based guidance for preventing risk fac-
Answer:
tors that cause foodborne illness
Question:
7. Food Code Criti-
cal Categories
Answer:
priority items (P): are proven measures taken to control Risk Factors and food safety
hazards.
priority foundation items (Pf): support or make possible for one or more priority
items.
Core items (C): are related to sanitation, facilities, and general maintenance
Question:
8. Understanding/
Using
Prerequisite
Programs include standard operating procedures (SOPs) that clearly define ac-
ceptable practices and procedures for the entire establishment
Answer:
Prerequisite programs: used in most food service or retail operations relate to food
handling and operational activities
Programs +
