CFPM CFPM HACCP Principles 2 — Questions and Answers
Question 1: Which HACCP principle involves establishing monitoring procedures?
- Principle 1
- Principle 2
- Principle 3
- Principle 4 (Correct answer)
Correct answer: Principle 4
Principle 4 of HACCP is establishing monitoring procedures to ensure each CCP remains under control.
Question 2: What are the three types of hazards identified during a HACCP hazard analysis?
- Microbial, viral, and parasitic
- Physical, chemical, and biological (Correct answer)
- Temperature, time, and moisture
- Bacterial, fungal, and environmental
Correct answer: Physical, chemical, and biological
The three categories of food safety hazards analyzed in HACCP are physical (foreign objects), chemical (toxins, allergens), and biological (bacteria, viruses, parasites).
Question 3: What is a prerequisite program in relation to HACCP?
- A training class required before implementing HACCP
- A basic operational and sanitation condition required before HACCP application (Correct answer)
- A government inspection that precedes HACCP certification
- A list of approved food suppliers
Correct answer: A basic operational and sanitation condition required before HACCP application
Prerequisite programs are basic operational and sanitation procedures that provide the foundation for an effective HACCP system.
Question 4: What does the HACCP principle of 'verification' require?
- Confirming that monitoring activities are being conducted correctly and the HACCP plan is effective (Correct answer)
- Counting inventory at the end of each shift
- Checking employee handwashing compliance
- Reviewing supplier invoices for accuracy
Correct answer: Confirming that monitoring activities are being conducted correctly and the HACCP plan is effective
Verification involves activities beyond monitoring that confirm the HACCP system is working correctly, such as testing, audits, and review of records.
Question 5: Which U.S. federal agency mandates HACCP for meat and poultry processing?
- FDA (Food and Drug Administration)
- CDC (Centers for Disease Control and Prevention)
- USDA-FSIS (Food Safety and Inspection Service) (Correct answer)
- EPA (Environmental Protection Agency)
Correct answer: USDA-FSIS (Food Safety and Inspection Service)
The USDA Food Safety and Inspection Service (FSIS) mandates HACCP for meat and poultry processing establishments in the United States.
Question 6: What is the difference between 'monitoring' and 'verification' in HACCP?
- They are the same process performed at different times
- Monitoring checks CCPs in real-time; verification confirms the overall system is working (Correct answer)
- Verification is done daily; monitoring is done weekly
- Monitoring is performed by managers; verification is done by employees
Correct answer: Monitoring checks CCPs in real-time; verification confirms the overall system is working
Monitoring involves real-time observation or measurement of CCPs, while verification uses additional activities (audits, testing) to confirm the entire HACCP plan remains effective.
CFPM CFPM HACCP Principles 2
Which HACCP principle involves establishing monitoring procedures?