What does HACCP stand for?

Hazard Analysis and Critical Control Points — a preventive approach to food safety.

What is a Critical Control Point?

A step where control is essential to keep food safe and there's no later step to fix a problem, e.g. cooking or cooling.

What are the three hazard types?

Biological (bacteria, viruses), chemical (cleaning agents, allergens, toxins) and physical (glass, metal, hair).

How can I revise haccp basics quickly?

Use topic-drill mode for haccp basics and read the explanation on every question you miss, then re-test. Flashcards and a full 40-question practice test help the knowledge stick before your assessment.

HACCP Basics

HACCP (Hazard Analysis and Critical Control Points) is a preventive system: identify hazards and control them at the points that matter, rather than testing the finished food.

Food handlers don't write the plan, but they follow the controls and do the monitoring.

Hazards and CCPs

The three hazard types are biological, chemical and physical. A Critical Control Point is a step where control is essential — cooking (75°C), cooling (two-stage) and reheating (70°C+). Each CCP has a measurable critical limit.

Monitor, correct, record

Monitor each CCP (e.g. probe the temperature), take predetermined corrective action if a limit is missed (reheat or discard), and keep records to prove control and spot trends.

How to revise haccp basics for the exam

Understand Critical Control Points and critical limits using real examples like cooking to 75°C. The questions are usually scenario-based, so practise applying the rule rather than just reciting it. Work through the HACCP Basics drill below until you can answer without hesitating, review anything you get wrong, then sit a full timed test to confirm you are exam-ready.

Common exam traps

A CCP has a measurable critical limit (e.g. 75°C) — vague targets fail.
Some toxins survive reheating — prevention beats relying on a kill step.
Food handlers follow and monitor controls; the FSS/business owns the plan.

HACCP Basics FAQ

What does HACCP stand for?+: Hazard Analysis and Critical Control Points — a preventive approach to food safety.
What is a Critical Control Point?+: A step where control is essential to keep food safe and there's no later step to fix a problem, e.g. cooking or cooling.
What are the three hazard types?+: Biological (bacteria, viruses), chemical (cleaning agents, allergens, toxins) and physical (glass, metal, hair).
How can I revise haccp basics quickly?+: Use topic-drill mode for haccp basics and read the explanation on every question you miss, then re-test. Flashcards and a full 40-question practice test help the knowledge stick before your assessment.

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Food Standards Code & Legislation Food Handler Responsibilities Temperature & Danger Zone Cross Contamination Personal Hygiene Cleaning & Sanitising Allergen Management Food Storage & Labelling Pest Control Food Safety Supervisor Duties High-Risk Foods & Vulnerable Groups

Written and reviewed by the Food Safety Practice AU editorial team. Last reviewed June 2026. Based on the Food Standards Code (FSANZ) and Australian state/territory food authorities. General guidance only — not official certification.