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HACCP Principles Flashcards

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

Read the first 6 HACCP Principles flashcards as text

  1. Which of the following is a physical hazard that must be addressed in a HACCP plan?

    Answer: Bone fragments in ground meat

    Bone fragments are a physical hazard — foreign objects that can cause injury — and must be identified and controlled in the hazard analysis.

  2. Which food process would most likely require a HACCP plan under USDA regulations?

    Answer: Preparing raw beef for grinding and packaging

    USDA regulations require federally inspected meat and poultry processing plants to have validated HACCP plans; grinding raw beef for packaging is a regulated process.

  3. What is a prerequisite program in the context of HACCP?

    Answer: A foundational food safety practice (like sanitation or pest control) that supports HACCP but is not a CCP

    Prerequisite programs are baseline food safety practices — such as Good Manufacturing Practices and sanitation procedures — that create a stable foundation for the HACCP system.

  4. Under a HACCP system, who is ultimately responsible for ensuring the plan is implemented correctly?

    Answer: The food service manager or person in charge

    The food service manager or person in charge is ultimately responsible for ensuring all employees follow the HACCP plan during each shift.

  5. How does HACCP differ from traditional food safety inspections?

    Answer: HACCP is a proactive system that prevents hazards during production, not just after

    HACCP is proactive and science-based, controlling hazards during production rather than relying solely on end-product testing or reactive inspections.

  6. A sushi restaurant that serves raw fish must address which type of hazard most specifically in its HACCP plan?

    Answer: Biological — from parasites and bacteria in raw fish

    Raw fish presents significant biological hazards from parasites (like Anisakis) and pathogens, which must be controlled through measures such as freezing to kill parasites.