CFPM HACCP Principles Flashcards

Which HACCP principle involves establishing monitoring procedures?

Answer: Principle 4

Principle 4 of HACCP is establishing monitoring procedures to ensure each CCP remains under control.

What are the three types of hazards identified during a HACCP hazard analysis?

Answer: Physical, chemical, and biological

The three categories of food safety hazards analyzed in HACCP are physical (foreign objects), chemical (toxins, allergens), and biological (bacteria, viruses, parasites).

What is a prerequisite program in relation to HACCP?

Answer: A basic operational and sanitation condition required before HACCP application

Prerequisite programs are basic operational and sanitation procedures that provide the foundation for an effective HACCP system.

What does the HACCP principle of 'verification' require?

Answer: Confirming that monitoring activities are being conducted correctly and the HACCP plan is effective

Verification involves activities beyond monitoring that confirm the HACCP system is working correctly, such as testing, audits, and review of records.

Which U.S. federal agency mandates HACCP for meat and poultry processing?

Answer: USDA-FSIS (Food Safety and Inspection Service)

The USDA Food Safety and Inspection Service (FSIS) mandates HACCP for meat and poultry processing establishments in the United States.

What is the difference between 'monitoring' and 'verification' in HACCP?

Answer: Monitoring checks CCPs in real-time; verification confirms the overall system is working

Monitoring involves real-time observation or measurement of CCPs, while verification uses additional activities (audits, testing) to confirm the entire HACCP plan remains effective.