← HACCP Principles – ServSafe Food Manager Certification

Free HACCP Principles – ServSafe Food Manager Certification Practice Test (2026)

90 questions · 120 min · 75% to pass

90 Questions · 120 Minutes · 75% to Pass

Question 1 of 5

Sample Questions

Question 1

What does the acronym HACCP stand for?

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

Question 2

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

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

Question 3

How many principles make up a complete HACCP plan?

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

Question 4

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

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

Question 5

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

Answer: 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.