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 address general hygienic conditions while CCPs are specific points in the process where control is essential to prevent, eliminate, or reduce a food safety hazard.

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

Supplier approval and incoming material control is a prerequisite program that ensures raw materials do not introduce hazards into the production process.

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

Documented personal hygiene policies covering handwashing, protective clothing, and health/illness reporting are mandatory elements of a personal hygiene PRP.

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

Equipment calibration serves both as a PRP (maintaining equipment in proper operating condition) and as a verification activity confirming monitoring equipment accuracy.

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

Temperature monitoring equipment must be included in the equipment maintenance and calibration program to ensure accurate readings that support food safety.

(CHA) Certified HACCP Auditor Practice Test

(CHA) Certified HACCP Auditor Practice Test

CHA CHA Prerequisite Programs & Food Safety Management 2