CFPM CFPM HACCP Principles 1

Question 1

What does the acronym HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Points

Answer

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?

Accepted Answer

7

Answer

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?

Accepted Answer

Conduct a hazard analysis

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM CFPM HACCP Principles 1