HACCP Cheat Sheet 2026

The 30 highest-yield HACCP facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the first step in HACCP risk assessment? → Identifying potential hazards and threats relevant to the activity or project
2. What is the primary goal of regulatory compliance in HACCP practice? → Ensuring adherence to laws and standards that govern professional practice
3. Under the FDA's FSMA Preventive Controls for Human Food rule, what is the term equivalent to a CCP for a registered food facility? → Process Preventive Control
4. Which of the following is an approved rapid cooling method for large batches of hot food? → Using an ice-water bath with frequent stirring
5. What are the key principles of good documentation in HACCP practice? → Accuracy, completeness, timeliness, objectivity, and legibility
6. What is the minimum internal cooking temperature required for whole cuts of pork? → 145°F (63°C) with 3-minute rest
7. How long can potentially hazardous food remain in the temperature danger zone before it must be discarded? → 4 hours cumulative
8. What is the hierarchy of controls in HACCP risk management? → Elimination, substitution, engineering controls, administrative controls, then PPE
9. How often should food temperatures be monitored during hot-holding service to allow time for corrective action? → Every 2 hours
10. What temperature instantly destroys nearly all common foodborne pathogens including Salmonella? → 165°F (74°C)
11. What does residual risk mean in HACCP risk management? → The remaining risk after all control measures have been implemented
12. Who bears primary responsibility for monitoring a CCP on the production floor? → The designated and trained production employee assigned to that monitoring task
13. Per USDA FSIS regulations, what is the minimum internal cooking temperature for whole poultry in the US? → 165°F (74°C)
14. What is a near-miss report in HACCP safety management? → Documentation of an event that could have resulted in harm but did not
15. How does professional liability insurance protect HACCP practitioners in training & education programs? → It covers financial losses from claims of negligence, errors, or omissions in services
16. What is the minimum recommended hand-washing duration per FDA Food Code and CDC guidance for food handlers? → At least 20 seconds with soap and warm running water
17. Other industries outside the food industry can use HACCP. → TRUE
18. What is a needs assessment in HACCP training & education programs practice? → A systematic process to identify gaps between current conditions and desired outcomes
19. How does professional liability insurance protect HACCP practitioners in workplace ergonomics & health? → It covers financial losses from claims of negligence, errors, or omissions in services
20. What is the purpose of a risk matrix in HACCP practice? → To evaluate risks by plotting likelihood against severity of potential impact
21. What does residual risk mean in HACCP risk management? → The remaining risk after all control measures have been implemented
22. What is a compliance audit in HACCP practice? → A systematic review verifying adherence to regulatory requirements and policies
23. Which of the following is a direct example of a CCP monitoring activity during pasteurization? → Continuously recording the pasteurizer temperature and hold time on a chart recorder
24. Which thermometer type provides the fastest and most accurate reading for thin foods like hamburger patties? → Thermocouple thermometer
25. What is a needs assessment in HACCP emergency preparedness & response practice? → A systematic process to identify gaps between current conditions and desired outcomes
26. What is the minimum number of HACCP principles that must be addressed when establishing a new CCP in a HACCP plan? → All seven HACCP principles must be addressed for each CCP
27. What is a needs assessment in HACCP workplace ergonomics & health practice? → A systematic process to identify gaps between current conditions and desired outcomes
28. What does the first stage of the two-stage cooling method require? → Cool from 135°F to 70°F within 2 hours
29. Which tool is most commonly used by HACCP teams to determine whether a process step qualifies as a CCP? → Codex Alimentarius CCP Decision Tree
30. How do regulations differ from industry standards in HACCP practice? → Regulations are legally binding; standards are typically voluntary guidelines