CPFS Hazard Analysis & Critical Control Points 3

Question 1

Which of the following best describes 'validation' in a HACCP system?

Accepted Answer

Confirming that the HACCP plan controls the identified hazards as intended

Answer

Validation is the element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.

Question 2

A decision tree in HACCP is used to help determine:

Accepted Answer

Whether a process step is a CCP

Answer

The CCP decision tree is a series of questions applied at each process step to systematically determine whether that step qualifies as a CCP.

Question 3

Which of the following is NOT one of the seven HACCP principles?

Accepted Answer

Identify approved suppliers

Answer

Supplier approval is a prerequisite program, not one of the seven HACCP principles; the seven principles focus on hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, and record-keeping.

Question 4

At what point in a food operation should HACCP records be reviewed by a supervisor?

Accepted Answer

At routine intervals to verify corrective actions were properly taken

Answer

HACCP records should be routinely reviewed by a responsible individual to ensure monitoring was completed, critical limits were met, and any corrective actions were appropriate.

Question 5

A significant hazard in HACCP is one that is:

Accepted Answer

Reasonably likely to occur and cause illness or injury if not controlled

Answer

A significant hazard is determined through hazard analysis to be reasonably likely to occur and, if it does, likely to cause illness or injury without adequate control.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Hazard Analysis & Critical Control Points 3