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(Hazard Analysis Critical Control Points) Flashcards

6 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. Which of the following is not a corrective action example?

    Answer: Covering a cut with a bandage and finger cot

    Explanation: Covering a cut with a bandage and finger cot is not an example of a corrective action in the context of the HACCP (Hazard Analysis and Critical Control Points) system.

  2. Which of the following does a HAACP plan not need to include?

    Answer: Material Safety Data Sheets (MSDS)

    Explanation: Material Safety Data Sheets (MSDS) are not necessary to include in a HACCP (Hazard Analysis and Critical Control Points) plan.

  3. Which of the following is not a critical limit example?

    Answer: Store uncooked chicken breasts at 41F (5C)

    Explanation: "Store uncooked chicken breasts at 41F (5C)" is not an example of a critical limit in the context of a HACCP (Hazard Analysis and Critical Control Points) plan.

  4. Which HACCP principle might be demonstrated by checking the internal temperature of a pork roast?

    Answer: Monitoring

    Monitoring is the HACCP principle that involves the planned observations and measurements—like checking a pork roast's internal temperature—used to confirm a critical control point is within its critical limit. Hazard Analysis identifies risks before the plan is built, Verification confirms the whole system works as intended, and Record Keeping documents results; none of those describe the act of taking the measurement itself.

  5. In the HAACP system, which of the following would not be included in a hazard analysis?

    Answer: Listing the corrective actions

    Explanation: Listing the corrective actions would not be a part of the hazard analysis in the HACCP (Hazard Analysis and Critical Control Points) system.

  6. CCPs are actions where

    Answer: A hazard can be controlled

    Explanation: A CCP (Critical Control Point) is a step in a process where a hazard can be controlled, prevented, or eliminated to ensure food safety.

(Hazard Analysis Critical Control Points) Flashcards — HACCP Study Cards with Answers