HACCP EXAM QUESTIONS AND
ANSWERS 2025/ 2026
Step 3 of developing a HACCP plan - Answer-Describe intended use and consumers of
the food: Normal expected use, general public vs. specific population (susceptible
populations, display only)
Step 2 of developing a HACCP plan - Answer-Describe the food and its distribution:
food/product (group by recipe), ingredients, processing methods, and form of
distribution (frozen, refrigerated, hot or room temp)
Step 4 of developing a HACCP plan - Answer-Develop flow diagram which describes
the process: provide clear, simple outline of steps involved in the process
Step 5 of developing a HACCP plan - Answer-Verify flow diagram: perform on-site
review of the operation
What is the purpose of Principle 1 of HACCP? - Answer-Principle 1: Conduct a hazard
analysis
Purpose: develop list of hazards reasonable likely to cause injury or illness if not
controlled
Ask: How is the food processed? what are the steps?
Hazard: biological, chemical, or physical agent reasonable likely to cause illness or
injury
What are the considerations of Principle 1 (Conduct a Hazard Analysis) - Answer--
Ingredients and raw materials
-Each step in the process. Which category: Prep and no-cook; Prep and cook same
day; Prep, cook, hold, cool, reheat and serve
-Product storage and distribution
-Final preparation and use by consumer
What are the 3 objectives of Principle 1: Conducting a Hazard Analysis - Answer-1.
Identify hazards and its control measures
2. Identify needed modifications to a recipe or menu item
3. Provide a basis for determining CCPs
What is principle 2 of HACCP? - Answer-Critical Control Points
What is a critical control point (CCP)? - Answer-A step that control can be applied and is
essential to prevent or eliminate a food safety hazard, or reduce to an acceptable level
(purchasing, receiving, storage, prep, cooking, hot holding, cooling, reheating, service)
ANSWERS 2025/ 2026
Step 3 of developing a HACCP plan - Answer-Describe intended use and consumers of
the food: Normal expected use, general public vs. specific population (susceptible
populations, display only)
Step 2 of developing a HACCP plan - Answer-Describe the food and its distribution:
food/product (group by recipe), ingredients, processing methods, and form of
distribution (frozen, refrigerated, hot or room temp)
Step 4 of developing a HACCP plan - Answer-Develop flow diagram which describes
the process: provide clear, simple outline of steps involved in the process
Step 5 of developing a HACCP plan - Answer-Verify flow diagram: perform on-site
review of the operation
What is the purpose of Principle 1 of HACCP? - Answer-Principle 1: Conduct a hazard
analysis
Purpose: develop list of hazards reasonable likely to cause injury or illness if not
controlled
Ask: How is the food processed? what are the steps?
Hazard: biological, chemical, or physical agent reasonable likely to cause illness or
injury
What are the considerations of Principle 1 (Conduct a Hazard Analysis) - Answer--
Ingredients and raw materials
-Each step in the process. Which category: Prep and no-cook; Prep and cook same
day; Prep, cook, hold, cool, reheat and serve
-Product storage and distribution
-Final preparation and use by consumer
What are the 3 objectives of Principle 1: Conducting a Hazard Analysis - Answer-1.
Identify hazards and its control measures
2. Identify needed modifications to a recipe or menu item
3. Provide a basis for determining CCPs
What is principle 2 of HACCP? - Answer-Critical Control Points
What is a critical control point (CCP)? - Answer-A step that control can be applied and is
essential to prevent or eliminate a food safety hazard, or reduce to an acceptable level
(purchasing, receiving, storage, prep, cooking, hot holding, cooling, reheating, service)
