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Haccp management practice questions

18 questions from the food safety manager and handler practice test.

Haccp management practice test

10 questions, graded as you go, with the reason for every answer. No sign-up.

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Sample questions

What is the first of the seven HACCP principles?

  1. Establish critical limits
  2. Establish monitoring procedures
  3. Conduct a hazard analysis
  4. Identify corrective actions
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C. Conduct a hazard analysis

A HACCP plan starts with a hazard analysis, which identifies the biological, chemical and physical hazards at each step. Critical limits cannot be set until the hazards and the critical control points are known.

Reference: FDA Food Code 2022, Annex 4 (HACCP principles)

How many principles make up a HACCP system?

  1. Seven
  2. Five
  3. Six
  4. Eight
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A. Seven

HACCP has seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record keeping. Five is the number of CDC risk factors, which is sometimes confused with it.

Reference: FDA Food Code 2022, Annex 4 (HACCP principles)

In a HACCP plan, what is a critical control point (CCP)?

  1. A written record showing that a food was cooked correctly
  2. A measurement that a food must meet in order to be safe
  3. A check to confirm that the whole plan is working as intended
  4. A step where a hazard can be prevented, eliminated or reduced to a safe level
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D. A step where a hazard can be prevented, eliminated or reduced to a safe level

A CCP is a point in the flow of food where control is essential to prevent, eliminate or reduce a hazard, such as the cooking step for raw chicken. The measurement the food must meet at that step is the critical limit, not the CCP itself.

Reference: FDA Food Code 2022, 1-201.10 (critical control point); Annex 4

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