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
In HACCP terminology, what distinguishes an 'operational prerequisite program (oPRP)' from a CCP?
Answer: oPRPs manage conditions that reduce hazard likelihood but are not critical control points
oPRPs (used in ISO 22000) control food safety hazards to acceptable levels but are not classified as CCPs because loss of control does not directly result in unacceptable food safety risk.
Which of the following is a valid verification activity under a HACCP system?
Answer: Reviewing CCP monitoring records for completeness and accuracy
Reviewing monitoring records is a verification activity that confirms CCPs were monitored as required and critical limits were met.
A HACCP auditor reviews a flow diagram for a ready-to-eat deli product. The diagram omits a rework loop where rejected product is reintroduced into the process. What risk does this omission present?
Answer: Potential hazards introduced during rework may not be identified and controlled
Omitting a rework loop means hazards reintroduced at that step were never analyzed, leaving a potential gap in hazard control.
When validating a thermal kill step CCP, which of the following sources of information would be MOST scientifically credible?
Answer: Published peer-reviewed thermal death time studies for the target pathogen
Peer-reviewed thermal death time studies provide scientifically validated data on pathogen destruction that supports the scientific basis of a thermal kill CCP.
A HACCP plan for a juice facility identifies pH control as a CCP for pathogen inhibition. The critical limit is pH ≤ 4.1. Which monitoring method is MOST appropriate?
Answer: Calibrated pH meter measurement with documentation
A calibrated pH meter provides accurate, objective, and documented measurements that reliably confirm the critical limit is met.
Which of the following best represents the concept of 'HACCP system scope' during implementation?
Answer: The specific products, processes, and locations covered by the HACCP plan
The scope defines which products, processes, and facilities the HACCP plan covers, ensuring all relevant food safety hazards are addressed.
A HACCP team is conducting a hazard analysis for a smoked fish product. They identify Listeria monocytogenes as a hazard. What determination must they make to decide if it requires a CCP?
Answer: Whether the hazard is reasonably likely to occur and whether a control measure at this step is essential to safety
The hazard analysis must assess both the likelihood of the hazard occurring and the severity of consequences to determine if a CCP is necessary.