Application of HACCP Principles Exam
Questions and Answers
1. Hazard Analysis - Answer-Identify the potential food safety hazards in the food
business
Ex. what can cause food to be unsafe for the consumer?
Potential - think outside of the box (ex. packaging)
Raw materials ex. ingredients
Process steps
For every hazard identified a control measure must be identified to control the hazard
If can't give control measure - step cannot happen (ex. If don't have pest control,
HACCP cannot begin)
Examples of hazards - Answer-cross contamination
survival of food poisoning bacteria
multiplication of food poisoning bacteria
presence of cleaning chemicals in food
presence of foreign matter in food etc.
Examples of Control Measures: - Answer-Adequate temperature control
Personal hygiene
Supplier control
Segregation
Colour coding
2. Determination of CCPs - Answer-Determine the steps in the process where hazards
need to be controlled i order to ensure the safety of food ex. CCPs
A CCP is the last chance to control an identified hazard before it is served to the
consumer
Decision Trees - method used to help identify CCPs
Decision Tree - Example - Answer-If the answer is "Yes" to all the questions then the
step is a CCP.
1. Does the control measure relate to food safety?
2. Does the control measure prevent, eliminate or reduce the hazard to an acceptable
level?
3. Is the control measure the last chance in the process to control this hazard or is the
control measure vital for the success of a later CCP?
4. Can the control measure be monitored?
Where the step is not a CCP, i.e. the answers to the above questions are no → then the
food business operator is not required to apply the other principles of HACCP (critical
limits, control measures etc.)
Questions and Answers
1. Hazard Analysis - Answer-Identify the potential food safety hazards in the food
business
Ex. what can cause food to be unsafe for the consumer?
Potential - think outside of the box (ex. packaging)
Raw materials ex. ingredients
Process steps
For every hazard identified a control measure must be identified to control the hazard
If can't give control measure - step cannot happen (ex. If don't have pest control,
HACCP cannot begin)
Examples of hazards - Answer-cross contamination
survival of food poisoning bacteria
multiplication of food poisoning bacteria
presence of cleaning chemicals in food
presence of foreign matter in food etc.
Examples of Control Measures: - Answer-Adequate temperature control
Personal hygiene
Supplier control
Segregation
Colour coding
2. Determination of CCPs - Answer-Determine the steps in the process where hazards
need to be controlled i order to ensure the safety of food ex. CCPs
A CCP is the last chance to control an identified hazard before it is served to the
consumer
Decision Trees - method used to help identify CCPs
Decision Tree - Example - Answer-If the answer is "Yes" to all the questions then the
step is a CCP.
1. Does the control measure relate to food safety?
2. Does the control measure prevent, eliminate or reduce the hazard to an acceptable
level?
3. Is the control measure the last chance in the process to control this hazard or is the
control measure vital for the success of a later CCP?
4. Can the control measure be monitored?
Where the step is not a CCP, i.e. the answers to the above questions are no → then the
food business operator is not required to apply the other principles of HACCP (critical
limits, control measures etc.)
