Hazard Identification & Risk Assessment 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 Hazard Identification & Risk Assessment flashcards as text
Which regulatory framework specifically requires a hazard analysis for fish and fishery products sold in the United States?
Answer: 21 CFR Part 123 (FDA Seafood HACCP)
21 CFR Part 123 mandates HACCP plans including hazard analysis for processors of fish and fishery products regulated by the FDA.
A hazard analysis team evaluates pesticide residues in imported fresh produce. This is classified as which type of hazard?
Answer: Chemical — agricultural chemical residue
Pesticide residues are chemical hazards originating from agricultural practices and are a key concern when sourcing imported produce.
For a HACCP hazard analysis to be considered complete, it must document which of the following for each identified significant hazard?
Answer: The basis for determining the hazard is significant and the control measure(s) applied
HACCP documentation requires both the rationale for classifying a hazard as significant and the control measures used to prevent or reduce it.
Acrylamide formation in baked and fried starchy foods is an example of which category of chemical hazard?
Answer: Processing-induced chemical hazard
Acrylamide forms through the Maillard reaction between asparagine and reducing sugars during high-temperature cooking, making it a processing-induced chemical hazard.
When assessing the severity of a biological hazard, which outcome places a pathogen in the 'high severity' category?
Answer: Life-threatening illness or death, especially in vulnerable populations
High-severity biological hazards cause life-threatening illness, long-term complications, or death, and are of greatest concern in vulnerable populations.
A poultry processor uses the NACMCF hazard analysis framework. Under this framework, which two factors are evaluated to determine if a hazard is significant?
Answer: Severity of the adverse health effect and the likely occurrence of the hazard
The NACMCF framework classifies a hazard as significant based on the severity of potential harm and the likelihood that the hazard will occur without controls.
Which of the following best illustrates the concept of a 'hazard' versus a 'defect' in HACCP terminology?
Answer: Salmonella in raw chicken (hazard) vs. a misshapen nugget (defect)
A hazard is a biological, chemical, or physical agent reasonably likely to cause injury or illness; a defect (like misshapen product) is a quality issue not necessarily a safety concern.