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HACCP Principles Flashcards

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

Read the first 6 HACCP Principles flashcards as text

  1. What does HACCP stand for?

    Answer: Hazard Analysis and Critical Control Points

    HACCP stands for Hazard Analysis and Critical Control Points, a systematic, science-based approach to food safety.

  2. How many principles make up a complete HACCP plan?

    Answer: 7

    A complete HACCP plan is built on 7 principles, from hazard analysis through record-keeping and verification.

  3. What is the first principle of HACCP?

    Answer: Conduct a hazard analysis

    The first HACCP principle is to conduct a hazard analysis, identifying biological, chemical, and physical hazards that could occur at each step of food production.

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

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

    A CCP is a point in the process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

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

    Answer: Salmonella in raw poultry

    Salmonella is a pathogenic bacteria, making it a biological hazard — one of the three main categories (biological, chemical, physical) addressed by HACCP.

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

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

    Critical limits define the measurable boundary (such as a minimum temperature) that must be met at a CCP to ensure a hazard is controlled.