© Royal Society for Public Health

Level 4 Award in HACCP

Management
For Food Manufacturing
Accreditation number 500/66523/3

SPECIMEN EXAMINATION PAPER HACCP

Paper number 01/2015

Paper Two

IMPORTANT
READ THE FOLLOWING INSTRUCTIONS CAREFULLY

1. You must enter the centre number, test series, date of the
examination, name and date of birth in the spaces provided
on the cover of the question paper.

2. You should write all of your answers in the spaces

provided

3. You should attempt all questions

4. You are allowed 60 minutes to complete the examination.

5. The completed paper must be left on your desk at the

conclusion of the test.

Level 4 Award in HACCP Management for Food Manufacturing: Paper One HACCP 01/2015
© 2015 Royal Society for Public Health
 © Royal Society for Public Health

1. Outline the elements that must be included in a HACCP 10 marks

training course for the new team members.

Acceptable Answer Guidance:-

Answers to include the following areas:- management
commitment, legal requirements and background to
HACCP, PRPs, terms of reference, key elements of a
product description, intended use, how to construct a
PFD, why it must be validated, how to carry out a hazard
analysis and the tools available, how to determine CCPs
etc, etc. Information on implementation, review and
maintenance should also included. Answers should not be
limited to a list of the stages in the Codex logic sequence
or levels of training.
Non - Acceptable Answer Guidance:-
List of the stages in the Codex logic sequence
Levels of training.

2. Describe FIVE practical activities that can be used to 10 marks

reinforce the training.

Acceptable Answer Guidance:-

Any five of the following with a suitable description:-
Constructing a PFD; validation of a PFD; brainstorming for
hazards at process steps; using the decision tree;
reviewing existing monitoring and corrective action
procedures; auditing a HACCP plan.
This list is not conclusive.

3. Using the information provided comment on the process 10 marks

flow diagram for the production of jam doughnuts. Your
answer should include both positive and negative
comments.

Acceptable Answer Guidance:-

Examples of relevant comments:-
Process steps have not been numbered; there is no
process detail; CCPs have not been marked; there is no
evidence of validation; vegetable oil is shown as added to
the doughnut mix; The PFD is clear; arrows indicate the
direction of flow; ingredients are separated out; weighing
by hand stages have not been included.

4 a) The HACCP team have identified in-line filters and in- 4 marks
line sieves as CCPs. Using the Codex decision tree
provided explain why the HACCP team have arrived at
these decisions.

Level 4 Award in HACCP Management for Food Manufacturing: Paper One HACCP 01/2015
© 2015 Royal Society for Public Health
 © Royal Society for Public Health

Acceptable Answer Guidance:-

Answers to the decision tree questions for both process
steps are:-
Q1 Yes, Q2 Yes, CCP Yes
Answers must also include an explanation for the
decisions made.

b) For one of these CCPs describe appropriate monitoring 6 marks

procedures and corrective actions.

Acceptable Answer Guidance:-

Monitoring procedures should include who is to monitor,
what they are monitoring, the frequency of monitoring and
completion of monitoring records.
Corrective actions should include immediate actions to
regain control, action relating to the product since the last
good check, who is responsible for the actions and
investigation into the cause of the deviation.

5. a) Identify the possible food safety hazards associated 3 marks

with the pasteurised cream.

Acceptable Answer Guidance:-

Presence of vegetative pathogens e.g. Salmonella,
Listeria, foreign bodies, antibiotics and residue of cleaning
chemicals from supplier.

b) Outline the control measures that need to be 7 marks

introduced to prevent eliminate or reduce the hazards to
an acceptable level.

Acceptable Answer Guidance:-

Use of approved suppliers; chilled storage of cream,
chilled storage of finished product, effective cleaning and
disinfection of equipment used to whip and deposit the
cream, controls on any re-work of cream, etc

6. New equipment has been installed to whip and deposit the 10 marks
cream. Outline the actions management would have to
take following the installation of new equipment

Acceptable Answer Guidance:-

Answers to include:-
Amend and validate the PFD; identify any hazards and
controls associated with the process steps; determine if
they are CCPs and establish critical limits, monitoring
procedures and corrective actions; establish effective
cleaning and disinfection programmes for the equipment;

Level 4 Award in HACCP Management for Food Manufacturing: Paper One HACCP 01/2015
© 2015 Royal Society for Public Health
 © Royal Society for Public Health

establish documented procedures and records; train staff

on the use of the new equipment, etc

END OF PAPER

Level 4 Award in HACCP Management for Food Manufacturing: Paper One HACCP 01/2015
© 2015 Royal Society for Public Health