1
HACCP Exam Study Guide & Practice Test
(2025/2026 Updated Edition) | Verified Exam
Questions with 100% Correct Answers |
Comprehensive Food Safety Certification
Prep
What will be monitored?
How does the critical limit relate to the monitoring
activity?
Ans: Control Measure at each CCP
CL and monitoring limit activity must match
What is the NACMCF description of monitoring?
Ans: a planned sequence of observations or
measurements to assess whether a CCP is under control in
order to produce an accurate record for verification
What causes a corrective action and why?
:
Pretest - Stuvia US
,2
Ans: a deviation = actual / potential hazard
How will each control measure be monitored?
Ans: 1. Monitor measurement and observation
2. Calibration
3. Right monitoring equipment
Describe how you would select monitoring equipment
why is calibration crucial?
How can microbial testing be best used?
Why do results have to be in real time?
:
Pretest - Stuvia US
,3
Ans: Monitoring equipment must be real time, accurate,
and precise
Calibration is crucial in order to know for sure that the
equipment is working properly
Microbial testing can best be used as a verification
method
Results have to be in real time so that if something is
wrong they can fix it in real time
What are concerns about monitoring equipment that
touches products?
Ans: chemical leaks and cross contamination
Why do you need to produce a record? why are
diversion values not useful in monitoring?
Ans: Proof and verification
:
Pretest - Stuvia US
, 4
What are the advantages / disadvantages of continuous
monitoring?
Ans: Advantages: preferred, needed when process has
frequent variations in CL
Disadvantages: Burdensome, impractical, infeasibl,
burdensome monitoring can lead to missing monitoring
activity = HACCP violation
Examples: Continuous metal detector
What are the advantages / disadvantages of
discontinuous monitoring?
Ans: Cons: is only representative of the sample taken
Pros: can be used in case of low variations
Where must you list the person responsible for
monitoring?
Ans: It must be listed in the HACCP plan
:
Pretest - Stuvia US
HACCP Exam Study Guide & Practice Test
(2025/2026 Updated Edition) | Verified Exam
Questions with 100% Correct Answers |
Comprehensive Food Safety Certification
Prep
What will be monitored?
How does the critical limit relate to the monitoring
activity?
Ans: Control Measure at each CCP
CL and monitoring limit activity must match
What is the NACMCF description of monitoring?
Ans: a planned sequence of observations or
measurements to assess whether a CCP is under control in
order to produce an accurate record for verification
What causes a corrective action and why?
:
Pretest - Stuvia US
,2
Ans: a deviation = actual / potential hazard
How will each control measure be monitored?
Ans: 1. Monitor measurement and observation
2. Calibration
3. Right monitoring equipment
Describe how you would select monitoring equipment
why is calibration crucial?
How can microbial testing be best used?
Why do results have to be in real time?
:
Pretest - Stuvia US
,3
Ans: Monitoring equipment must be real time, accurate,
and precise
Calibration is crucial in order to know for sure that the
equipment is working properly
Microbial testing can best be used as a verification
method
Results have to be in real time so that if something is
wrong they can fix it in real time
What are concerns about monitoring equipment that
touches products?
Ans: chemical leaks and cross contamination
Why do you need to produce a record? why are
diversion values not useful in monitoring?
Ans: Proof and verification
:
Pretest - Stuvia US
, 4
What are the advantages / disadvantages of continuous
monitoring?
Ans: Advantages: preferred, needed when process has
frequent variations in CL
Disadvantages: Burdensome, impractical, infeasibl,
burdensome monitoring can lead to missing monitoring
activity = HACCP violation
Examples: Continuous metal detector
What are the advantages / disadvantages of
discontinuous monitoring?
Ans: Cons: is only representative of the sample taken
Pros: can be used in case of low variations
Where must you list the person responsible for
monitoring?
Ans: It must be listed in the HACCP plan
:
Pretest - Stuvia US
