HACCP - 7 principles (Hazard
Analysis/Critical Control Points Questions
With Solutions
#1: Conduct A Hazard Analysis Three steps:
Identify hazardous menu items
Determine flow-of-food
Determine hazard
Example: grilled chicken - hazard is salmonella
#2: Determine CCP's -Find the points in the process to prevent, minimize or reduce the
hazard to safe levels
-Usually cooking
Examples: burger - cooking, oysters - supplier, chicken parm - cooking
, HACCP - 7 principles (Hazard
Analysis/Critical Control Points Questions
With Solutions
#3: Establish Critical Limits Establish minimum/maximum limits that must be met to
prevent/eliminate the hazard
Typically the cooking temperature
Example: hamburger - 155 degrees for at least 15 seconds
#4: Establish Monitoring Procedures Once the CCP has been met, determine the best way
to CHECK
Who?
How?
When?
#5: Identify Corrective Action Pre-determine actions that must be taken when critical limit
is not met
Analysis/Critical Control Points Questions
With Solutions
#1: Conduct A Hazard Analysis Three steps:
Identify hazardous menu items
Determine flow-of-food
Determine hazard
Example: grilled chicken - hazard is salmonella
#2: Determine CCP's -Find the points in the process to prevent, minimize or reduce the
hazard to safe levels
-Usually cooking
Examples: burger - cooking, oysters - supplier, chicken parm - cooking
, HACCP - 7 principles (Hazard
Analysis/Critical Control Points Questions
With Solutions
#3: Establish Critical Limits Establish minimum/maximum limits that must be met to
prevent/eliminate the hazard
Typically the cooking temperature
Example: hamburger - 155 degrees for at least 15 seconds
#4: Establish Monitoring Procedures Once the CCP has been met, determine the best way
to CHECK
Who?
How?
When?
#5: Identify Corrective Action Pre-determine actions that must be taken when critical limit
is not met
