HACCP EXAM QUESTIONS WITH
CORRECT ANSWERS
preliminary steps of HACCP - Answer-bring together HACCP team and resources,
describe the product and its method of distribution, develop a complete list of
ingredients and raw materials, develop a process flow diagram, meet the regulatory
requirements for sanitation
The international organization that develops the HACCP standard is - Answer-CODEX
The organization that enforces HACCP at retail food operations is - Answer-FDA
Potentially hazardous foods must finish the cooling process within __________ -
Answer-6 hours
An estimated __________ cases of food-borne disease occur each year in the United
States - Answer-48 million
HACCP is a __________ system - Answer-Preventive
Bacteria grows best in the foods that are in the pH range of - Answer-4.6-7.0
Componets of HACCP - Answer-conduct a hazard analysis, identify critical control
points, critical limits, monitoring procedures, deviation procedures, verification, record
keeping
1. What are prerequisite programs (PRPs)? Please discuss the relationship between
PRPs and HACCP. - Answer-• PRP's prerequisite programs
o Practices and conditions needed prior to and during the implementation of HACCP
and which are essential for food safety
o Facility wide programs rather than process or product specific
o Depend on
Segment of food chain
Type of organization
• PPR's and HACCP
o PPR's are implemented before HACCP, they are not part of HACCP but neither can
be effective without the other
2. Please list things that may be included in PRPs. - Answer-• Facilities and grounds
• Equipment
• Receiving and storage
• Transportation/shipping
• Cleaning/sanitizing
• Production control
, o Allergen management
o Foreign matter contamination
o Chemical storage control
• Pest control
• Rework
• Product identification, trace, recall
• Crisis management/business continuity
• Employee
o Healthy/hygiene/behavior
o Work wheat and protective clothing
o Amenities
• Personnel training
3. What do the following HACCP related acronyms stand for? - Answer-• SSOP -
Sanitation Standard Operating Procedures
• GMP - Good Manufacturing Practices
• HACCP- Hazard Analysis Critical Control Point
• CCP - Critical Control Points
• CL - Critical Limit (measurable tolerances)
• CA - Corrective Actions
1. What is the objective of HACCP? Is HACCP a type of inspection? - Answer-· HACCP
objective is a preventative, science based, systematic approach to food safety that
identifies hazards and controls them throughout processing
o Prevent
o Eliminate
o Reduce
o Minimize
· No HACCP is not an inspection, it happens throughout the process of making a
product
1. Do you know which of the following food products are required to use HACCP? When
were they required for HACCP? - Answer-· Low acid canned food - 1973
· Meat and poultry - 1996
· Seafood - 1997
· Juice - 2002
· Dairy product
· Processed egg products - 2018
6. List and describe the 7 steps/principles of HACCP. - Answer-• Conduct Hazard
Analysis
• Determine Critical Control Points
• Establish Critical Limits
• Establish Monitoring Procedures
• Establish Corrective Actions
• Establish Verification Procedures
CORRECT ANSWERS
preliminary steps of HACCP - Answer-bring together HACCP team and resources,
describe the product and its method of distribution, develop a complete list of
ingredients and raw materials, develop a process flow diagram, meet the regulatory
requirements for sanitation
The international organization that develops the HACCP standard is - Answer-CODEX
The organization that enforces HACCP at retail food operations is - Answer-FDA
Potentially hazardous foods must finish the cooling process within __________ -
Answer-6 hours
An estimated __________ cases of food-borne disease occur each year in the United
States - Answer-48 million
HACCP is a __________ system - Answer-Preventive
Bacteria grows best in the foods that are in the pH range of - Answer-4.6-7.0
Componets of HACCP - Answer-conduct a hazard analysis, identify critical control
points, critical limits, monitoring procedures, deviation procedures, verification, record
keeping
1. What are prerequisite programs (PRPs)? Please discuss the relationship between
PRPs and HACCP. - Answer-• PRP's prerequisite programs
o Practices and conditions needed prior to and during the implementation of HACCP
and which are essential for food safety
o Facility wide programs rather than process or product specific
o Depend on
Segment of food chain
Type of organization
• PPR's and HACCP
o PPR's are implemented before HACCP, they are not part of HACCP but neither can
be effective without the other
2. Please list things that may be included in PRPs. - Answer-• Facilities and grounds
• Equipment
• Receiving and storage
• Transportation/shipping
• Cleaning/sanitizing
• Production control
, o Allergen management
o Foreign matter contamination
o Chemical storage control
• Pest control
• Rework
• Product identification, trace, recall
• Crisis management/business continuity
• Employee
o Healthy/hygiene/behavior
o Work wheat and protective clothing
o Amenities
• Personnel training
3. What do the following HACCP related acronyms stand for? - Answer-• SSOP -
Sanitation Standard Operating Procedures
• GMP - Good Manufacturing Practices
• HACCP- Hazard Analysis Critical Control Point
• CCP - Critical Control Points
• CL - Critical Limit (measurable tolerances)
• CA - Corrective Actions
1. What is the objective of HACCP? Is HACCP a type of inspection? - Answer-· HACCP
objective is a preventative, science based, systematic approach to food safety that
identifies hazards and controls them throughout processing
o Prevent
o Eliminate
o Reduce
o Minimize
· No HACCP is not an inspection, it happens throughout the process of making a
product
1. Do you know which of the following food products are required to use HACCP? When
were they required for HACCP? - Answer-· Low acid canned food - 1973
· Meat and poultry - 1996
· Seafood - 1997
· Juice - 2002
· Dairy product
· Processed egg products - 2018
6. List and describe the 7 steps/principles of HACCP. - Answer-• Conduct Hazard
Analysis
• Determine Critical Control Points
• Establish Critical Limits
• Establish Monitoring Procedures
• Establish Corrective Actions
• Establish Verification Procedures
