Seven Principles of HACCP in Food Preparation

Hazard Analysis involves identifying potential hazards associated with food production processes.

• True

• False

Identifying Critical Control Points (CCPs) is optional in the HACCP system.

• True

• False

Establishing Critical Limits for each CCP involves setting measurable criteria to control identified hazards.

• True

• False

Monitoring CCPs is not necessary once critical limits are established.

• True

• False

Corrective Actions are procedures to be followed when monitoring shows CCPs are not within critical limits.

• True

• False

Verification Procedures in HACCP are used to validate that the system is working effectively.

• True

• False

Record-Keeping and Documentation are not required as part of the HACCP system.

• True

• False

Biological hazards are not considered in Hazard Analysis under HACCP principles.

• True

• False

Establishing Critical Limits involves arbitrary decisions without scientific basis.

• True

• False

HACCP principles are primarily focused on food flavor enhancement rather than safety.

• True

• False