HACCP PRINCIPLES EXAM QUESTIONS
AND ANSWERS
Retail or Process HACCP vs Traditional HACCP - Answer--Retail not defined by
specific commodities
-many different ways to making the same menu item e.g. using precooked chicken or
raw chicken for a dish
-Diversity among food service facility types, design, and construction
-HACCP made practical for retail by process approach
-Process based on # of times through the temperature zone
Verification - Answer-Activities , other than monitoring, that determine the validity of the
HACCP plan and that the system is working according to the plan
Validation vs Verification - Answer-Validation = the design of the HACCP plan (does the
plan control the hazards)
ongoing verification = implementation of the HACCP plan (is the plan being followed)
Establish Record keeping - Answer-Records document what has been done
5 types:
- records related to pre-requisite programs
- monitoring records
- corrective actions records
-ongoing verification and periodic validation records
- calibration records
Achieving Managerial Control using HACCP - Answer--Most effective means to achieve
long-term active managerial control of risk factors
-Food safety management systems
-Risk-based inspections
FDA Guidance Goal - Answer-Intended to assist industry's voluntary of implementation
of HACCP principles
Danger Zone - Answer-40-140 degrees
Processes 1# Food Prep with no Cook - Answer-Receive, store, prepare, hold, serve
Ex: Tuna salad, raw oysters, raw meat (to be cooked by consumer)
Risk Factors for Process 1 - Answer-- Cold holding or use if time alone
- Food source
AND ANSWERS
Retail or Process HACCP vs Traditional HACCP - Answer--Retail not defined by
specific commodities
-many different ways to making the same menu item e.g. using precooked chicken or
raw chicken for a dish
-Diversity among food service facility types, design, and construction
-HACCP made practical for retail by process approach
-Process based on # of times through the temperature zone
Verification - Answer-Activities , other than monitoring, that determine the validity of the
HACCP plan and that the system is working according to the plan
Validation vs Verification - Answer-Validation = the design of the HACCP plan (does the
plan control the hazards)
ongoing verification = implementation of the HACCP plan (is the plan being followed)
Establish Record keeping - Answer-Records document what has been done
5 types:
- records related to pre-requisite programs
- monitoring records
- corrective actions records
-ongoing verification and periodic validation records
- calibration records
Achieving Managerial Control using HACCP - Answer--Most effective means to achieve
long-term active managerial control of risk factors
-Food safety management systems
-Risk-based inspections
FDA Guidance Goal - Answer-Intended to assist industry's voluntary of implementation
of HACCP principles
Danger Zone - Answer-40-140 degrees
Processes 1# Food Prep with no Cook - Answer-Receive, store, prepare, hold, serve
Ex: Tuna salad, raw oysters, raw meat (to be cooked by consumer)
Risk Factors for Process 1 - Answer-- Cold holding or use if time alone
- Food source
