HACCP EXAM REVIEW QUESTIONS
2025-2026 WITH 100% VERIFIED
ANSWERS
5 steps to establishing prerequisite programs - Answer-1. Commitment from
management
2. Documentation (Written Prerequisite Plan): necessary for compliance and verification
-include SOPs
3. Employee Training
4. Verification
-verify SOP's for each prerequisite program
-done by someone other than the person assigned to complete the task
-periodic independent audit
5. Resources
*HACCP plan - Answer-The written document that delineates the procedures to be
followed
-specific to product, process, and facility
5 preliminary steps in HACCP plan development - Answer-1. assemble HACCP team
2. describe the food and its distribution (ingredients, processing, method of distribution,
temp)
3. describe the intended use and consumers (cooking required/RTE)
4. develop a flow diagram describing the process (all steps within facility)
5. verify the flow diagram (reviewed by HACCP team, modified)
*HACCP team - Answer-A multidisciplinary unit responsible for developing the HACCP
plan according to company policies and objectives
*HACCP system/program - Answer-The result of implementing the HACCP Plan
HACCP Principle 1 - Answer-conduct hazard analysis
Develop a list of biological, chemical and physical hazards that are:
*Reasonably likely to occur
*Reasonably likely to cause injury or illness if not effectively controlled
thorough hazard analysis is the KEY to preparing an effective HACCP plan
two stages:
1. hazard identification-complete list of hazards
, 2. hazard evaluation-decide what hazards must be included in plan based on
SEVERITY & LIKELIHOOD = significant risk
*Hazard - Answer-a biological (microbial), chemical or physical agent that is reasonably
likely to cause illness or injury in the absence of its control
*hazard analysis - Answer-"heart of HACCP"
-Basis for identifying CCP's
-Sole focus is FOOD SAFETY
-Success of HACCP program in protecting consumers depends on results
Develop a list of biological, chemical and physical hazards that are:
*Reasonably likely to occur
*Reasonably likely to cause injury or illness if not effectively controlled
stages:
1. hazard identification
2. hazard evaluation
(principle 1: conduct a hazard analysis)
Regulatory Requirements Regarding Hazard Analysis - Answer-FDA and USDA-FSIS
Requirements
are very similar
-Neither mentions severity of the hazard
-Both state that HACCP plans should address hazards that are "reasonably likely to
occur"
USDA-FSIS: Written documentation of hazard analysis required for meat and poultry
FDA: written documentation of hazard analysis optional for seafood, mandatory for juice
products
*control measure - Answer-Control used to prevent, reduce, or eliminate the risk posed
by the hazard to an acceptable level
developed after hazard identification and evaluation
(principle 1: conduct a hazard analysis)
*severity - Answer-Seriousness of the potential illness or injury resulting from exposure
to the hazard
-Susceptibility of consumers
-Magnitude and duration of illness
-Possible long-term complications
2025-2026 WITH 100% VERIFIED
ANSWERS
5 steps to establishing prerequisite programs - Answer-1. Commitment from
management
2. Documentation (Written Prerequisite Plan): necessary for compliance and verification
-include SOPs
3. Employee Training
4. Verification
-verify SOP's for each prerequisite program
-done by someone other than the person assigned to complete the task
-periodic independent audit
5. Resources
*HACCP plan - Answer-The written document that delineates the procedures to be
followed
-specific to product, process, and facility
5 preliminary steps in HACCP plan development - Answer-1. assemble HACCP team
2. describe the food and its distribution (ingredients, processing, method of distribution,
temp)
3. describe the intended use and consumers (cooking required/RTE)
4. develop a flow diagram describing the process (all steps within facility)
5. verify the flow diagram (reviewed by HACCP team, modified)
*HACCP team - Answer-A multidisciplinary unit responsible for developing the HACCP
plan according to company policies and objectives
*HACCP system/program - Answer-The result of implementing the HACCP Plan
HACCP Principle 1 - Answer-conduct hazard analysis
Develop a list of biological, chemical and physical hazards that are:
*Reasonably likely to occur
*Reasonably likely to cause injury or illness if not effectively controlled
thorough hazard analysis is the KEY to preparing an effective HACCP plan
two stages:
1. hazard identification-complete list of hazards
, 2. hazard evaluation-decide what hazards must be included in plan based on
SEVERITY & LIKELIHOOD = significant risk
*Hazard - Answer-a biological (microbial), chemical or physical agent that is reasonably
likely to cause illness or injury in the absence of its control
*hazard analysis - Answer-"heart of HACCP"
-Basis for identifying CCP's
-Sole focus is FOOD SAFETY
-Success of HACCP program in protecting consumers depends on results
Develop a list of biological, chemical and physical hazards that are:
*Reasonably likely to occur
*Reasonably likely to cause injury or illness if not effectively controlled
stages:
1. hazard identification
2. hazard evaluation
(principle 1: conduct a hazard analysis)
Regulatory Requirements Regarding Hazard Analysis - Answer-FDA and USDA-FSIS
Requirements
are very similar
-Neither mentions severity of the hazard
-Both state that HACCP plans should address hazards that are "reasonably likely to
occur"
USDA-FSIS: Written documentation of hazard analysis required for meat and poultry
FDA: written documentation of hazard analysis optional for seafood, mandatory for juice
products
*control measure - Answer-Control used to prevent, reduce, or eliminate the risk posed
by the hazard to an acceptable level
developed after hazard identification and evaluation
(principle 1: conduct a hazard analysis)
*severity - Answer-Seriousness of the potential illness or injury resulting from exposure
to the hazard
-Susceptibility of consumers
-Magnitude and duration of illness
-Possible long-term complications
