Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

The identification of establishing customer feedback loops as not being a HACCP principle is accurate. Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that focuses on identifying and managing food safety risks throughout the food production process.

The seven HACCP principles include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, establishing corrective actions, verifying the system, and maintaining documentation and records. Each of these principles is directly involved in ensuring that food safety is prioritized and maintained during production, processing, and preparation.

In contrast, customer feedback loops are not part of these HACCP principles. While customer feedback can be valuable for overall product improvement and quality assurance, it does not directly relate to the systematic hazard identification and control framework that HACCP establishes. Thus, while feedback has its place in quality control and customer satisfaction, it is not intrinsically tied to the HACCP methodology.