NRFSP HACCP Principles 2

Question 1

What must a food service manager do when monitoring shows a critical limit has not been met?

Accepted Answer

Apply the established corrective action immediately

Answer

When a critical limit is not met, the pre-established corrective action — such as discarding food or reprocessing — must be applied immediately.

Question 2

Which HACCP principle involves confirming that the HACCP plan is working effectively?

Accepted Answer

Verification

Answer

Verification (Principle 6) involves activities such as audits, testing, and reviewing records to confirm the HACCP plan is being followed and is effective.

Question 3

Why is record-keeping considered an essential HACCP principle?

Accepted Answer

It provides documented evidence that the HACCP plan was followed and hazards were controlled

Answer

HACCP records provide documented proof that monitoring was performed, critical limits were met, and corrective actions were taken when needed.

Question 4

A food thermometer reads 160°F when ground beef must reach 155°F. What does this indicate about the CCP?

Accepted Answer

The critical limit was met — the CCP is under control

Answer

A temperature of 160°F exceeds the 155°F critical limit for ground beef, meaning the CCP is under control and the hazard has been addressed.

Question 5

Which step comes immediately after identifying Critical Control Points in building a HACCP plan?

Accepted Answer

Establishing critical limits

Answer

After CCPs are identified, the next step is to establish critical limits — the specific, measurable standards that must be met at each CCP.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP HACCP Principles 2