HACCP System Implementation & Monitoring Flashcards
7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 HACCP System Implementation & Monitoring flashcards as text
During HACCP implementation, what is the PRIMARY purpose of establishing monitoring procedures at a CCP?
Answer: To detect loss of control and enable timely corrective actions
Monitoring at CCPs is designed to detect deviations from critical limits so corrective actions can be taken before unsafe food reaches consumers.
Which of the following best describes a 'critical limit' in a HACCP system?
Answer: The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled
A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard.
A HACCP team sets a critical limit of 165°F (74°C) for poultry cooking. An auditor finds monitoring records consistently showing 170°F. What should the auditor conclude?
Answer: The process is operating within control; the critical limit is being met
Temperatures above the minimum critical limit of 165°F indicate the CCP is under control; exceeding a minimum critical limit is acceptable and safe.
What is the MOST important characteristic of monitoring equipment used at a CCP?
Answer: It must be calibrated and capable of detecting deviations from critical limits
Monitoring equipment must be accurate and calibrated to ensure it reliably detects when a process deviates from a critical limit.
Under a HACCP plan, when a deviation from a critical limit occurs, the FIRST step in the corrective action procedure should be to:
Answer: Segregate and hold the affected product for evaluation
Affected product must be identified, segregated, and held to prevent potentially unsafe food from entering commerce while an evaluation is conducted.
Which HACCP principle specifically requires a food operation to establish procedures to verify that the HACCP system is working effectively?
Answer: Principle 6 – Establish verification procedures
Principle 6 requires verification activities to confirm the HACCP system is scientifically valid and operating as intended.
A seafood processor uses a metal detector as a CCP. The HACCP plan states the detector must be checked every 30 minutes. An auditor finds checks were performed every 60 minutes. This is an example of:
Answer: A deviation from the monitoring procedure that requires corrective action and documentation
Failure to follow the established monitoring frequency constitutes a deviation from the HACCP plan and requires corrective action and documentation regardless of outcome.