HACCP Exam 1 (2025) – Study Guide and Food Safety Certification Revision
Material
HACCP (Hazard Analysis Critical Control Point) - correct answer ✔✔A methodical and systemic
application of science and technology to plan, control, and document the safe production of
foods- prevention rather than inspection
biological, chemical, physical - correct answer ✔✔3 categories of potential hazards to food
safety
Food for NASA through Pilsbury - correct answer ✔✔Where was HACCP originated? Why?
Crumbs and water droplets couldn't float and food had to be sterile - correct answer ✔✔Why
was space food more unique?
What might go wrong and when? Select points in the process to measure/observe to ensure
process is controlled - correct answer ✔✔Describe the Modes of Failure concepts
1971 National conference of Food Protection - correct answer ✔✔When and where HACCP was
created
1. Identify and assess hazards associated from growing/ harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP - correct answer ✔✔3 ORIGINAL Principles of HACCP
Made HACCP principles more concise
Deleted, revised, and added definitions
, Added sections on prerequisite programs, education and training, and implementation and
maintenance of HAACP plan (this pt seperate from plan) - correct answer ✔✔describe NACMCF
basically HACCP for international trade - correct answer ✔✔Describe Codex Alimentarius
Committee on Food Hygiene
Deviations are detected/ corrected to re establish control and ensure contaminated product
does not hit consumer and HACCP systems are tailer made based on establishment and
product.
About training - correct answer ✔✔What are the main points of NACMF?
1. Conduct a 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 record keeping and documentation - correct answer ✔✔7 Principles
of HACCP
true - correct answer ✔✔t or f: Haccp is applicable to all segments of food industry
GMPs, and basic environmental and operating conditions to produce safe and good quality food
- correct answer ✔✔Prerequisite HACCP Programs
HACCP and GMP - correct answer ✔✔2 separate processes that need to have evidence
processes are working
Material
HACCP (Hazard Analysis Critical Control Point) - correct answer ✔✔A methodical and systemic
application of science and technology to plan, control, and document the safe production of
foods- prevention rather than inspection
biological, chemical, physical - correct answer ✔✔3 categories of potential hazards to food
safety
Food for NASA through Pilsbury - correct answer ✔✔Where was HACCP originated? Why?
Crumbs and water droplets couldn't float and food had to be sterile - correct answer ✔✔Why
was space food more unique?
What might go wrong and when? Select points in the process to measure/observe to ensure
process is controlled - correct answer ✔✔Describe the Modes of Failure concepts
1971 National conference of Food Protection - correct answer ✔✔When and where HACCP was
created
1. Identify and assess hazards associated from growing/ harvesting to marketing prep
2. Determine Critical Control Points to control Hazard
3. Monitoring systems to CCP - correct answer ✔✔3 ORIGINAL Principles of HACCP
Made HACCP principles more concise
Deleted, revised, and added definitions
, Added sections on prerequisite programs, education and training, and implementation and
maintenance of HAACP plan (this pt seperate from plan) - correct answer ✔✔describe NACMCF
basically HACCP for international trade - correct answer ✔✔Describe Codex Alimentarius
Committee on Food Hygiene
Deviations are detected/ corrected to re establish control and ensure contaminated product
does not hit consumer and HACCP systems are tailer made based on establishment and
product.
About training - correct answer ✔✔What are the main points of NACMF?
1. Conduct a 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 record keeping and documentation - correct answer ✔✔7 Principles
of HACCP
true - correct answer ✔✔t or f: Haccp is applicable to all segments of food industry
GMPs, and basic environmental and operating conditions to produce safe and good quality food
- correct answer ✔✔Prerequisite HACCP Programs
HACCP and GMP - correct answer ✔✔2 separate processes that need to have evidence
processes are working
