Practice Test Geeks(CHA) Certified HACCP Auditor Practice Test
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CHA Prerequisite Programs & Food Safety Management Flashcards

6 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 CHA Prerequisite Programs & Food Safety Management flashcards as text

  1. Which of the following best describes the relationship between PRPs and CCPs in a HACCP-based food safety system?

    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.

  2. During an audit, the HACCP auditor notices that the facility lacks a documented supplier approval program. This is a gap in which area?

    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.

  3. What is the minimum requirement for employee personal hygiene as a prerequisite program in a food facility?

    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.

  4. Calibration of equipment used in a HACCP system is most correctly classified as a:

    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.

  5. A food safety auditor evaluating a cold storage facility should verify that temperature monitoring equipment is included in which documented program?

    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.

  6. Which of the following is NOT typically considered a prerequisite program in a food manufacturing facility?

    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.