CFPM CFPM HACCP Principles

Question 1

What does the acronym HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Points

Answer

Health and Cleanliness Control Procedures

Answer

Hygienic Assessment of Contamination Control Practices

Answer

Hazard Avoidance and Compliance Control Protocol

Question 2

How many principles make up the HACCP system?

Accepted Answer

7

Answer

5

Answer

6

Answer

8

Question 3

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

Establish monitoring procedures

Answer

Identify critical control points

Answer

Establish critical limits

Question 4

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

Accepted Answer

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

Answer

A cleaning step in food preparation

Answer

A record-keeping requirement

Answer

A temperature log entry

Question 5

What is a critical limit in the HACCP system?

Accepted Answer

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

Answer

The maximum number of employees allowed in a kitchen

Answer

The number of times a CCP must be monitored per shift

Answer

The cost threshold for food safety equipment

Question 6

What is the purpose of corrective actions in HACCP?

Accepted Answer

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

Answer

To train new employees on food safety

Answer

To purchase safer equipment

Answer

To verify that monitoring is occurring