CFPM CFPM HACCP Principles 2

Question 1

Which HACCP principle involves establishing monitoring procedures?

Accepted Answer

Principle 4

Answer

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?

Accepted Answer

Physical, chemical, and biological

Answer

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?

Accepted Answer

A basic operational and sanitation condition required before HACCP application

Answer

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?

Accepted Answer

Confirming that monitoring activities are being conducted correctly and the HACCP plan is effective

Answer

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?

Accepted Answer

USDA-FSIS (Food Safety and Inspection Service)

Answer

The USDA Food Safety and Inspection Service (FSIS) mandates HACCP for meat and poultry processing establishments in the United States.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM CFPM HACCP Principles 2