Level 2 Food Hygiene Certificate HACCP Principles

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, internationally recognised approach to food safety that identifies, evaluates, and controls hazards that are significant to food safety. It was originally developed by NASA in the 1960s to ensure safe food for astronauts.

Question 2

How many principles does the HACCP system consist of?

Accepted Answer

7 principles

Answer

HACCP is based on 7 principles: 1) Conduct a hazard analysis, 2) Determine Critical Control Points (CCPs), 3) Establish critical limits, 4) Establish monitoring procedures, 5) Establish corrective actions, 6) Establish verification procedures, 7) Establish documentation and record keeping.

Question 3

What is a Critical Control Point (CCP) in the HACCP system?

Accepted Answer

A step in the process where control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level

Answer

A CCP is a specific point, step, or procedure in the food production process where a control measure can be applied and is essential to prevent a food safety hazard, eliminate it, or reduce it to an acceptable level. Examples include cooking (to kill bacteria) and chilling (to prevent bacterial growth).

Question 4

What is a 'critical limit' in HACCP?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate, or reduce it to an acceptable level

Answer

A critical limit is a measurable boundary at a CCP that separates safe from unsafe conditions. For example, a critical limit for cooking chicken might be 'core temperature must reach at least 75°C'. If the critical limit is not met, a corrective action must be taken. Critical limits must be specific, measurable, and based on evidence.

Question 5

What is Safer Food, Better Business (SFBB)?

Accepted Answer

A practical food safety management system developed by the FSA, based on HACCP principles, designed for small food businesses

Answer

Safer Food, Better Business (SFBB) is a food safety management system developed by the Food Standards Agency specifically to help small catering businesses and retailers comply with HACCP-based food safety management requirements. It uses simple, practical language and a diary-based recording system rather than formal HACCP documentation.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate HACCP Principles