CHA CHA Prerequisite Programs & Food Safety Management 2

Question 1

Which of the following best describes the relationship between PRPs and CCPs in a HACCP-based food safety system?

Accepted Answer

PRPs manage general hygiene conditions; CCPs control specific identified hazards

Answer

PRPs and CCPs are interchangeable terms

Answer

CCPs are implemented before PRPs

Answer

PRPs eliminate the need for CCPs

Question 2

During an audit, the HACCP auditor notices that the facility lacks a documented supplier approval program. This is a gap in which area?

Accepted Answer

Prerequisite programs

Answer

CCP monitoring

Answer

Hazard analysis

Answer

Critical limit setting

Question 3

What is the minimum requirement for employee personal hygiene as a prerequisite program in a food facility?

Accepted Answer

Written policies on handwashing, protective clothing, and illness reporting must be in place

Answer

Employees must wear white uniforms only

Answer

Employees must pass a food science degree examination

Answer

Handwashing is optional if gloves are worn

Question 4

Calibration of equipment used in a HACCP system is most correctly classified as a:

Accepted Answer

CCP verification activity and also a prerequisite program

Answer

Stand-alone corrective action

Answer

Hazard analysis tool only

Answer

Non-critical operational procedure

Question 5

A food safety auditor evaluating a cold storage facility should verify that temperature monitoring equipment is included in which documented program?

Accepted Answer

Equipment maintenance and calibration PRP

Answer

Waste management plan

Answer

Pest control log

Answer

Employee training matrix

Question 6

Which of the following is NOT typically considered a prerequisite program in a food manufacturing facility?

Accepted Answer

Critical limit determination for a CCP

Answer

Cleaning and sanitation procedures

Answer

Pest control management

Answer

Traceability and recall procedures