NRFSP HACCP Principles 3

Question 1

Which of the following is a physical hazard that must be addressed in a HACCP plan?

Accepted Answer

Bone fragments in ground meat

Answer

Bone fragments are a physical hazard — foreign objects that can cause injury — and must be identified and controlled in the hazard analysis.

Question 2

Which food process would most likely require a HACCP plan under USDA regulations?

Accepted Answer

Preparing raw beef for grinding and packaging

Answer

USDA regulations require federally inspected meat and poultry processing plants to have validated HACCP plans; grinding raw beef for packaging is a regulated process.

Question 3

What is a prerequisite program in the context of HACCP?

Accepted Answer

A foundational food safety practice (like sanitation or pest control) that supports HACCP but is not a CCP

Answer

Prerequisite programs are baseline food safety practices — such as Good Manufacturing Practices and sanitation procedures — that create a stable foundation for the HACCP system.

Question 4

Under a HACCP system, who is ultimately responsible for ensuring the plan is implemented correctly?

Accepted Answer

The food service manager or person in charge

Answer

The food service manager or person in charge is ultimately responsible for ensuring all employees follow the HACCP plan during each shift.

Question 5

How does HACCP differ from traditional food safety inspections?

Accepted Answer

HACCP is a proactive system that prevents hazards during production, not just after

Answer

HACCP is proactive and science-based, controlling hazards during production rather than relying solely on end-product testing or reactive inspections.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP HACCP Principles 3