What does the acronym HACCP stand for?

Hazard Analysis Critical Control Points. It is a systematic, science-based approach to identifying and controlling food safety hazards.

How many principles make up a complete HACCP plan?

There are 7 principles in a HACCP plan, ranging from conducting a hazard analysis to establishing record-keeping procedures.

Which HACCP principle is performed FIRST when developing a HACCP plan?

Principle 1 is conducting a hazard analysis, where potential biological, chemical, and physical hazards are identified at each step of the food production process.

What are the three types of hazards identified during a hazard analysis?

The three types are biological (pathogens), chemical (cleaners, pesticides), and physical (bone fragments, metal shavings) hazards.

What is the purpose of a prerequisite program in relation to a HACCP plan?

Prerequisite programs are foundational procedures (such as cleaning, pest control, and personal hygiene) that support the HACCP plan by controlling general food safety conditions before HACCP-specific controls are applied.

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HACCP Principles – ServSafe Food Manager Certification

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