CHA Study Guide 2026
Everything you need to pass the CHA exam in one place: the exam format, every topic to study, real practice questions with explanations, flashcards, and full-length practice tests. Free, no sign-up needed.
📋 CHA Exam Format at a Glance
📚 CHA Topics to Study (21)
✍️ Sample CHA Questions & Answers
1. An auditor finds that temperature monitoring records for a CCP are missing for five consecutive days. This finding is BEST classified as a:
Missing CCP monitoring records for five consecutive days represents a major nonconformity because it indicates a significant failure in the HACCP system's record-keeping requirements.
2. A facility's HACCP corrective action record states 'product reworked' but provides no further detail. As an auditor, you would classify this as:
Stating 'product reworked' without documenting the safety evaluation used to justify rework is an incomplete corrective action record that does not demonstrate product safety was confirmed.
3. What is the role of corrective actions during verification?
During verification, if any deficiencies or deviations are identified, corrective actions are crucial to restore the system to a state of control. These actions address the root cause of the problem, prevent recurrence, and ensure that any affected product is handled appropriately. This step confirms that the HACCP system is dynamic and capable of self-correction, maintaining its integrity and effectiveness in ensuring food safety.
4. What does risk assessment in HACCP focus on?
Risk assessment in HACCP is a systematic process that goes beyond simply identifying hazards. It specifically focuses on evaluating the potential impact of each identified hazard by determining its severity (how serious the consequences would be if it occurred) and its likelihood (how probable it is to occur). This evaluation helps prioritize which hazards require the most immediate and stringent control measures.
5. Which of the following best defines a Sanitation Standard Operating Procedure (SSOP) in the context of food safety PRPs?
SSOPs are written procedures detailing sanitation methods, responsible personnel, monitoring frequency, and corrective actions, forming a key component of sanitation PRPs.
6. What is the minimum requirement for employee personal hygiene as a prerequisite program in a food facility?
Documented personal hygiene policies covering handwashing, protective clothing, and health/illness reporting are mandatory elements of a personal hygiene PRP.