New York City Food Protection Practice Test

Which of the following is NOT one of the seven principles of HACCP?

1. Set up Critical Limits

2. Design a cleaning schedule

3. Monitor CCP

4. Record Keeping

The correct answer is: Design a cleaning schedule

The choice regarding the design of a cleaning schedule is not one of the seven principles of HACCP. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach used to identify and control potential food safety hazards during the preparation and production of food. The seven principles specifically focus on identifying critical control points (CCPs) in the food production process, establishing critical limits for those points, monitoring the CCPs, taking corrective actions when necessary, verifying that the system is working effectively, and maintaining accurate record-keeping to reinforce food safety measures. While having a cleaning schedule is important for maintaining hygiene in a food establishment, it does not fall under the specific principles outlined by HACCP. The focus of HACCP is primarily on preventing biological, chemical, and physical hazards rather than general sanitation practices, which are typically covered by standard food safety protocols but not classified as a principle of the HACCP plan.