NRFSP HACCP Principles 1 — Questions and Answers
Question 1: What does HACCP stand for?
- Hazard Analysis and Critical Control Points (Correct answer)
- Health and Cleanliness Control Procedures
- Hazardous Agent Chemical Control Protocol
- Hygiene Assessment and Contamination Control Plan
Correct answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic, science-based approach to food safety.
Question 2: How many principles make up a complete HACCP plan?
- 5
- 6
- 7 (Correct answer)
- 9
Correct answer: 7
A complete HACCP plan is built on 7 principles, from hazard analysis through record-keeping and verification.
Question 3: What is the first principle of HACCP?
- Establish corrective actions
- Conduct a hazard analysis (Correct answer)
- Identify critical control points
- Establish monitoring procedures
Correct answer: Conduct a hazard analysis
The first HACCP principle is to conduct a hazard analysis, identifying biological, chemical, and physical hazards that could occur at each step of food production.
Question 4: What is a Critical Control Point (CCP) in a HACCP plan?
- Any step where food is handled
- A step where a control measure can be applied to prevent or eliminate a food safety hazard (Correct answer)
- The point of final service to the customer
- A location where temperatures are monitored
Correct answer: A step where a control measure can be applied to prevent or eliminate a food safety hazard
A CCP is a point in the process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Question 5: Which of the following is an example of a biological hazard in food production?
- Metal shavings from equipment
- Salmonella in raw poultry (Correct answer)
- Pesticide residue on vegetables
- Glass fragments from broken bottles
Correct answer: Salmonella in raw poultry
Salmonella is a pathogenic bacteria, making it a biological hazard — one of the three main categories (biological, chemical, physical) addressed by HACCP.
Question 6: What is the purpose of establishing critical limits in a HACCP plan?
- To set employee productivity goals
- To define the maximum or minimum value a control measure must meet to prevent a hazard (Correct answer)
- To determine acceptable menu variety
- To set purchasing thresholds for food costs
Correct answer: To define the maximum or minimum value a control measure must meet to prevent a hazard
Critical limits define the measurable boundary (such as a minimum temperature) that must be met at a CCP to ensure a hazard is controlled.
NRFSP HACCP Principles 1
What does HACCP stand for?