CFPM CFPM HACCP Principles 1 — Questions and Answers
Question 1: What does the acronym HACCP stand for?
- Hazard Analysis Critical Control Points (Correct answer)
- Health and Cleanliness Control Procedures
- Hygienic Assessment of Contamination Control Practices
- Hazard Avoidance and Compliance Control Protocol
Correct answer: Hazard Analysis Critical Control Points
HACCP stands for Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.
Question 2: How many principles make up the HACCP system?
- 5
- 6
- 7 (Correct answer)
- 8
Correct answer: 7
HACCP consists of 7 principles: hazard analysis, identifying CCPs, establishing critical limits, monitoring, corrective actions, verification, and record keeping.
Question 3: What is the first principle of HACCP?
- Establish monitoring procedures
- Conduct a hazard analysis (Correct answer)
- Identify critical control points
- Establish critical limits
Correct answer: Conduct a hazard analysis
The first principle of HACCP is to conduct a hazard analysis to identify potential biological, chemical, and physical hazards.
Question 4: What is a Critical Control Point (CCP) in HACCP?
- A cleaning step in food preparation
- A step where a hazard can be prevented, eliminated, or reduced to an acceptable level (Correct answer)
- A record-keeping requirement
- A temperature log entry
Correct 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.
Question 5: What is a critical limit in the HACCP system?
- The maximum number of employees allowed in a kitchen
- The minimum or maximum value to which a biological, chemical, or physical parameter must be controlled (Correct answer)
- The number of times a CCP must be monitored per shift
- The cost threshold for food safety equipment
Correct 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.
Question 6: What is the purpose of corrective actions in HACCP?
- To train new employees on food safety
- To purchase safer equipment
- To determine what must be done when a critical limit is not met (Correct answer)
- To verify that monitoring is occurring
Correct 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.
CFPM CFPM HACCP Principles 1
What does the acronym HACCP stand for?