NRFSP 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, a systematic, science-based approach to food safety.

Question 2

How many principles make up a complete HACCP plan?

Accepted Answer

7

Answer

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

Question 3

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

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.

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

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.

Question 5

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

Accepted Answer

Salmonella in raw poultry

Answer

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

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP HACCP Principles