CHA CHA Prerequisite Programs & Food Safety Management 2 — Questions and Answers
Question 1: Which of the following best describes the relationship between PRPs and CCPs in a HACCP-based food safety system?
- PRPs and CCPs are interchangeable terms
- PRPs manage general hygiene conditions; CCPs control specific identified hazards (Correct answer)
- CCPs are implemented before PRPs
- PRPs eliminate the need for CCPs
Correct answer: PRPs manage general hygiene conditions; CCPs control specific identified hazards
PRPs address general hygienic conditions while CCPs are specific points in the process where control is essential to prevent, eliminate, or reduce a food safety hazard.
Question 2: During an audit, the HACCP auditor notices that the facility lacks a documented supplier approval program. This is a gap in which area?
- CCP monitoring
- Prerequisite programs (Correct answer)
- Hazard analysis
- Critical limit setting
Correct answer: Prerequisite programs
Supplier approval and incoming material control is a prerequisite program that ensures raw materials do not introduce hazards into the production process.
Question 3: What is the minimum requirement for employee personal hygiene as a prerequisite program in a food facility?
- Employees must wear white uniforms only
- Written policies on handwashing, protective clothing, and illness reporting must be in place (Correct answer)
- Employees must pass a food science degree examination
- Handwashing is optional if gloves are worn
Correct answer: Written policies on handwashing, protective clothing, and illness reporting must be in place
Documented personal hygiene policies covering handwashing, protective clothing, and health/illness reporting are mandatory elements of a personal hygiene PRP.
Question 4: Calibration of equipment used in a HACCP system is most correctly classified as a:
- CCP verification activity and also a prerequisite program (Correct answer)
- Stand-alone corrective action
- Hazard analysis tool only
- Non-critical operational procedure
Correct answer: CCP verification activity and also a prerequisite program
Equipment calibration serves both as a PRP (maintaining equipment in proper operating condition) and as a verification activity confirming monitoring equipment accuracy.
Question 5: A food safety auditor evaluating a cold storage facility should verify that temperature monitoring equipment is included in which documented program?
- Waste management plan
- Equipment maintenance and calibration PRP (Correct answer)
- Pest control log
- Employee training matrix
Correct answer: Equipment maintenance and calibration PRP
Temperature monitoring equipment must be included in the equipment maintenance and calibration program to ensure accurate readings that support food safety.
Question 6: Which of the following is NOT typically considered a prerequisite program in a food manufacturing facility?
- Cleaning and sanitation procedures
- Pest control management
- Critical limit determination for a CCP (Correct answer)
- Traceability and recall procedures
Correct answer: Critical limit determination for a CCP
Critical limit determination is a step in HACCP plan development, not a prerequisite program; it is specific to identified CCPs.
CHA CHA Prerequisite Programs & Food Safety Management 2
Which of the following best describes the relationship between PRPs and CCPs in a HACCP-based food safety system?