247SimpleTests
Food Handler · General

What is the correct sequence of the 7 HACCP principles?

Correct answer

(1) Conduct hazard analysis; (2) Determine critical control points; (3) Establish critical limits; (4) Establish monitoring procedures; (5) Establish corrective actions; (6) Establish verification procedures; (7) Establish record-keeping

  1. A Monitor, analyze, correct, verify, document, set limits, identify CCPs
  2. B (1) Conduct hazard analysis; (2) Determine critical control points; (3) Establish critical limits; (4) Establish monitoring procedures; (5) Establish corrective actions; (6) Establish verification procedures; (7) Establish record-keeping
  3. C Set limits, identify hazards, monitor, document
  4. D Identify CCPs, conduct hazard analysis, document, monitor

Why this is the answer

THE 7 HACCP PRINCIPLES (in order): (1) CONDUCT A HAZARD ANALYSIS — identify potential biological, chemical, and physical hazards; (2) DETERMINE THE CRITICAL CONTROL POINTS (CCPs) — points where control is essential to prevent/eliminate/reduce a hazard (e.g., cooking, cooling); (3) ESTABLISH CRITICAL LIMITS — measurable boundaries at each CCP (e.g., cook to 165°F); (4) ESTABLISH MONITORING PROCEDURES — how/when to check CCPs are within limits; (5) ESTABLISH CORRECTIVE ACTIONS — what to do when a critical limit is not met; (6) ESTABLISH VERIFICATION PROCEDURES — confirm the system works (calibration, review, testing); (7) ESTABLISH RECORD-KEEPING AND DOCUMENTATION — maintain records proving the system functions; HACCP is a proactive, systematic food safety management system that identifies and controls hazards before they cause illness, rather than relying on end-product testing; the order matters — you must identify hazards before determining control points, and set limits before monitoring them; food managers should know the principles and their sequence.
Source: HACCP — The 7 Principles in Sequence

Practice more questions

This question is from our Food Handler Certification Practice Tests practice test. Take the full practice test to test your knowledge across all General and other topics.

Take the Food Manager practice test →

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

Related questions

General

HACCP stands for Hazard Analysis and Critical Control Points. What is the first step in developing a HACCP plan?

 General

A CCP monitoring log shows that a cook checked the fryer temperature every 30 minutes but did not record the temperatures in the log — only checkmarks. Why is this inadequate?

 General

In a HACCP plan, what is a 'critical limit'?

 General

At which point in a cook-chill process would 'cooling' be designated as a critical control point (CCP)?

State-specific guides

Need information for your state? Our state guides cover local requirements, fees, and what to expect on exam day.

California Texas Florida New York Pennsylvania Illinois Ohio Georgia

Recommended study materials

Study guide

ServSafe Manager 7th Edition (National Restaurant Association)

The official ServSafe textbook — the industry standard for food protection manager certification.

Check Price → Study guide

ServSafe Manager Practice Tests (Exam Study Group)

Full practice exams modeled on the ServSafe Food Protection Manager Certification test format.

Check Price → Study guide

Food Safety Management: A Practical Guide (Wiley)

HACCP systems, temperature control, cross-contamination, allergens, and food safety law explained.

Check Price →

As an Amazon Associate, CJ Affiliate, and AWIN publisher we earn from qualifying purchases. Links above are affiliate links. Full disclosure →