THE 7 STEPS OF HACCP EXAM
QUESTIONS AND ANSWERS
1. Conduct a Hazard Analysis - Answer-You must determine the food safety hazards
and then identify the preventive measures the plant can then apply to control these
hazards. Potential hazards associated with a food could be biological, such as microbe,
or chemical, or they could be physical.
2. Identify Critical Control Points - Answer-Critical control point (CCP) is a step, or
procedure in a food process (from its raw state through processing) at which control can
be applied and as a result a food safety hazard can be prevented, eliminated or reduced
to an acceptable level. A CCP is any biological, chemical or physical property that may
cause food to be unsafe.
3. Establish Critical Limits - Answer-A critical limit is the maximum or minimum value to
which a physical, biological, or chemical hazard must be controlled at a critical control
point to prevent, eliminate, or reduce it to an acceptable level.
4. Establish Monitoring Procedures - Answer-You must establish a procedure to monitor
the control points. Monitoring activities are necessary to ensure that the process is
under control at each critical control point.
5. Establish Corrective Actions - Answer-Corrective actions are to be taken when
monitoring indicates a deviation from a critical limit has not been met. Corrective actions
are intended to ensure that no produce injurious to health or otherwise adulterated as a
result of the deviation, enters commerce.
6. Establish Verification Procedures - Answer-Verification ensures that the HACCP plan
is adequate. Verification procedures may include reviews of HACCP plans, CCP
records, critical limits and microbial sampling and analysis..
7. Record Keeping Procedure - Answer-Regulation requires that all plants maintain
certain documents, including its hazard analysis and written HACCP plan, records,
documenting and monitoring of critical control points, critical limits, verification activities
and handling of processing deviations.
QUESTIONS AND ANSWERS
1. Conduct a Hazard Analysis - Answer-You must determine the food safety hazards
and then identify the preventive measures the plant can then apply to control these
hazards. Potential hazards associated with a food could be biological, such as microbe,
or chemical, or they could be physical.
2. Identify Critical Control Points - Answer-Critical control point (CCP) is a step, or
procedure in a food process (from its raw state through processing) at which control can
be applied and as a result a food safety hazard can be prevented, eliminated or reduced
to an acceptable level. A CCP is any biological, chemical or physical property that may
cause food to be unsafe.
3. Establish Critical Limits - Answer-A critical limit is the maximum or minimum value to
which a physical, biological, or chemical hazard must be controlled at a critical control
point to prevent, eliminate, or reduce it to an acceptable level.
4. Establish Monitoring Procedures - Answer-You must establish a procedure to monitor
the control points. Monitoring activities are necessary to ensure that the process is
under control at each critical control point.
5. Establish Corrective Actions - Answer-Corrective actions are to be taken when
monitoring indicates a deviation from a critical limit has not been met. Corrective actions
are intended to ensure that no produce injurious to health or otherwise adulterated as a
result of the deviation, enters commerce.
6. Establish Verification Procedures - Answer-Verification ensures that the HACCP plan
is adequate. Verification procedures may include reviews of HACCP plans, CCP
records, critical limits and microbial sampling and analysis..
7. Record Keeping Procedure - Answer-Regulation requires that all plants maintain
certain documents, including its hazard analysis and written HACCP plan, records,
documenting and monitoring of critical control points, critical limits, verification activities
and handling of processing deviations.
