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CFPM HACCP Principles Flashcards

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

Read the first 6 CFPM HACCP Principles flashcards as text

  1. What does the acronym HACCP stand for?

    Answer: Hazard Analysis Critical Control Points

    HACCP stands for Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.

  2. How many principles make up the HACCP system?

    Answer: 7

    HACCP consists of 7 principles: hazard analysis, identifying CCPs, establishing critical limits, monitoring, corrective actions, verification, and record keeping.

  3. What is the first principle of HACCP?

    Answer: Conduct a hazard analysis

    The first principle of HACCP is to conduct a hazard analysis to identify potential biological, chemical, and physical hazards.

  4. What is a Critical Control Point (CCP) in HACCP?

    Answer: A step where a hazard can be prevented, eliminated, or reduced to an acceptable level

    A CCP is a point in the food production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

  5. What is a critical limit in the HACCP system?

    Answer: The minimum or maximum value to which a biological, chemical, or physical parameter must be controlled

    A critical limit is the maximum or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard.

  6. What is the purpose of corrective actions in HACCP?

    Answer: To determine what must be done when a critical limit is not met

    Corrective actions are procedures followed when a critical limit is not met, ensuring that unsafe food does not reach consumers.

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