FSS4135 HACCP Food safety 1 Exam
Questions and Answers 100% Pass
What does *HACCP* stand for? - ✔✔*Hazard Analysis Critical Control Points*
T/F: HACCP addresses all problems related to food safety - ✔✔FALSE--however it IS
*great for microbial contamination*
*What is HACCP*? - ✔✔a technique to *provide quality control* through
1) *identifying points of risk *so that prevention steps can take place PRIOR TO
problems
2) *considering all phases of product flow* from purchasing to service, with particular
emphasis on *ingredients, processing, & human factors* affecting safety
HACCP places *particular emphasis* on ............, ............., & ............ *affecting food
safety.* - ✔✔*ingredients, processing, & human factors*
The idea behind HACCP is that *once you understand the flow of food*, you can -
✔✔conceptualize hazards & *est. procedures to prevent/minimize problems*
What are the *7 principles* of HACCP? - ✔✔1) Conduct a *hazard analysis* (HA)
Katelyn Whitman, All Rights Reserved © 2025 1
,2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Define *Hazard Analysis* (HA, HACCP principle 1) - ✔✔the process of collecting &
evaluating information on hazards associated w/ the food under consideration to
decide which are significant & must be addressed in the HACCP plan
What is the primary purpose of the hazard analysis (HA, principle 1 of HACCP)? -
✔✔to *develop a list of hazards* which are of such significance that they are reasonably
*likely to cause injury or illness if not effectively controlled*
Who conducts the HA (for 1st principle of HACCP)? - ✔✔the *HACCP team* conducts
a HA & identifies appropriate control measures
Define *Critical Control Point* (HACCP principle 2) - ✔✔*a step at which control can be
applied & is essential to prevent/eliminate a food safety hazard or reduce it to an
acceptable level*
Katelyn Whitman, All Rights Reserved © 2025 2
, How are *CCPs* determined? - ✔✔by evaluating the potential hazards that are
reasonably likely to cause illness/injury in the absence of their control (identified
through Principle 1/HA)
*4 major CCPs* - ✔✔1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
Activities related to the 4 major CCPs may incl. - ✔✔-Reviewing recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
What is a *Critical Limit* (CL)? - ✔✔*a max. and/or min. value to which* a biological,
chemical, or physical *parameter must be controlled at CCP to prevent, eliminate, or
reduce to an acceptable level* the occurrence of *a food safety hazard*
Short & sweet definition of a *Critical Limit* (CL) = - ✔✔a criterion which separates
*acceptability* from *unacceptability*
CL's may be derived from - ✔✔1) *Regulatory standards & guidelines* (aka
performance standards)
Katelyn Whitman, All Rights Reserved © 2025 3
Questions and Answers 100% Pass
What does *HACCP* stand for? - ✔✔*Hazard Analysis Critical Control Points*
T/F: HACCP addresses all problems related to food safety - ✔✔FALSE--however it IS
*great for microbial contamination*
*What is HACCP*? - ✔✔a technique to *provide quality control* through
1) *identifying points of risk *so that prevention steps can take place PRIOR TO
problems
2) *considering all phases of product flow* from purchasing to service, with particular
emphasis on *ingredients, processing, & human factors* affecting safety
HACCP places *particular emphasis* on ............, ............., & ............ *affecting food
safety.* - ✔✔*ingredients, processing, & human factors*
The idea behind HACCP is that *once you understand the flow of food*, you can -
✔✔conceptualize hazards & *est. procedures to prevent/minimize problems*
What are the *7 principles* of HACCP? - ✔✔1) Conduct a *hazard analysis* (HA)
Katelyn Whitman, All Rights Reserved © 2025 1
,2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Define *Hazard Analysis* (HA, HACCP principle 1) - ✔✔the process of collecting &
evaluating information on hazards associated w/ the food under consideration to
decide which are significant & must be addressed in the HACCP plan
What is the primary purpose of the hazard analysis (HA, principle 1 of HACCP)? -
✔✔to *develop a list of hazards* which are of such significance that they are reasonably
*likely to cause injury or illness if not effectively controlled*
Who conducts the HA (for 1st principle of HACCP)? - ✔✔the *HACCP team* conducts
a HA & identifies appropriate control measures
Define *Critical Control Point* (HACCP principle 2) - ✔✔*a step at which control can be
applied & is essential to prevent/eliminate a food safety hazard or reduce it to an
acceptable level*
Katelyn Whitman, All Rights Reserved © 2025 2
, How are *CCPs* determined? - ✔✔by evaluating the potential hazards that are
reasonably likely to cause illness/injury in the absence of their control (identified
through Principle 1/HA)
*4 major CCPs* - ✔✔1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
Activities related to the 4 major CCPs may incl. - ✔✔-Reviewing recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
What is a *Critical Limit* (CL)? - ✔✔*a max. and/or min. value to which* a biological,
chemical, or physical *parameter must be controlled at CCP to prevent, eliminate, or
reduce to an acceptable level* the occurrence of *a food safety hazard*
Short & sweet definition of a *Critical Limit* (CL) = - ✔✔a criterion which separates
*acceptability* from *unacceptability*
CL's may be derived from - ✔✔1) *Regulatory standards & guidelines* (aka
performance standards)
Katelyn Whitman, All Rights Reserved © 2025 3
