HACCP Principles (2025) – Study Guide and Food Safety
Certification Revision Material
Hazard Analysis Critical Control Point (HACCP) - ANS ✔✔A type of food safety management
system. HACCP identifies major hazards at specific points within a food's flow through the
operation.
HACCP Principles - ANS ✔✔1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Hazard Analysis - ANS ✔✔identify what food safety hazards may be in the food
-what is the severity of the hazard and likelihood of the hazard occurring
Examples of Hazards - ANS ✔✔Physical - bones, glass
Chemical - medicines, toxins
Biological - bacteria, viruses, parasites
Identify Critical Control Points - ANS ✔✔Operational step in food prep process at which control
can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable
level.
Ex: cooking, hot holding, receiving, source of food
, Establishing Critical Limits - ANS ✔✔One of more prescribed parameters that must be met to
ensure that hazards are effectively
-usually established by regulations
-measurable and quantifiable
Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours
CCP monitoring criteria - ANS ✔✔Act of observing and making measurements to help
determine if CL are being met and maintained
Ex:
~Visual observations - hand washing
~Time - time as a public health control, cooling parameters
~pH - measuring the pH of a food to which an acid has been added to lower the pH below 4.6
~Taking temperatures - final cook temps
Establish Corrective Actions (CA) - ANS ✔✔To correct the cause of deviation and determine the
disposition of affected food
Examples of CA - ANS ✔✔Product: Raw hamburger patty; CCP: Cooking
CL: 155 for 15 sec
-burger is pulled off of the grill at 140°F
CA: continue cooking until patty reaches internal temp of 155°F for 15 sec
Certification Revision Material
Hazard Analysis Critical Control Point (HACCP) - ANS ✔✔A type of food safety management
system. HACCP identifies major hazards at specific points within a food's flow through the
operation.
HACCP Principles - ANS ✔✔1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Hazard Analysis - ANS ✔✔identify what food safety hazards may be in the food
-what is the severity of the hazard and likelihood of the hazard occurring
Examples of Hazards - ANS ✔✔Physical - bones, glass
Chemical - medicines, toxins
Biological - bacteria, viruses, parasites
Identify Critical Control Points - ANS ✔✔Operational step in food prep process at which control
can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable
level.
Ex: cooking, hot holding, receiving, source of food
, Establishing Critical Limits - ANS ✔✔One of more prescribed parameters that must be met to
ensure that hazards are effectively
-usually established by regulations
-measurable and quantifiable
Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours
CCP monitoring criteria - ANS ✔✔Act of observing and making measurements to help
determine if CL are being met and maintained
Ex:
~Visual observations - hand washing
~Time - time as a public health control, cooling parameters
~pH - measuring the pH of a food to which an acid has been added to lower the pH below 4.6
~Taking temperatures - final cook temps
Establish Corrective Actions (CA) - ANS ✔✔To correct the cause of deviation and determine the
disposition of affected food
Examples of CA - ANS ✔✔Product: Raw hamburger patty; CCP: Cooking
CL: 155 for 15 sec
-burger is pulled off of the grill at 140°F
CA: continue cooking until patty reaches internal temp of 155°F for 15 sec
