NRFSP HACCP Principles 1

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health and Cleanliness Control Procedures

Answer

Hazardous Agent Chemical Control Protocol

Answer

Hygiene Assessment and Contamination Control Plan

Question 2

How many principles make up a complete HACCP plan?

Accepted Answer

7

Answer

5

Answer

6

Answer

9

Question 3

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

Establish corrective actions

Answer

Identify critical control points

Answer

Establish monitoring procedures

Question 4

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

Accepted Answer

A step where a control measure can be applied to prevent or eliminate a food safety hazard

Answer

Any step where food is handled

Answer

The point of final service to the customer

Answer

A location where temperatures are monitored

Question 5

Which of the following is an example of a biological hazard in food production?

Accepted Answer

Salmonella in raw poultry

Answer

Metal shavings from equipment

Answer

Pesticide residue on vegetables

Answer

Glass fragments from broken bottles

Question 6

What is the purpose of establishing critical limits in a HACCP plan?

Accepted Answer

To define the maximum or minimum value a control measure must meet to prevent a hazard

Answer

To set employee productivity goals

Answer

To determine acceptable menu variety

Answer

To set purchasing thresholds for food costs