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
A HACCP team is analyzing a new ready-to-eat salad product. Which of the following hazards would be considered 'inherent' to leafy greens?
Answer: E. coli O157:H7 from irrigation water or soil contamination
E. coli O157:H7 is an inherent hazard in leafy greens because it is associated with the growing environment through contaminated water and soil.
During a HACCP audit, an auditor notes that the hazard analysis does not address intentional adulteration. Which regulatory program specifically requires a separate written food defense plan to address this?
Answer: FDA's FSMA Intentional Adulteration Rule (21 CFR Part 121)
The FDA's Intentional Adulteration Rule (21 CFR Part 121) under FSMA requires covered facilities to have a food defense plan separate from the HACCP plan.
Which of the following scenarios demonstrates an example of 'compounding' hazards that must be considered during hazard analysis?
Answer: Temperature abuse during storage followed by inadequate cooking of a ready-to-eat product
Compounding hazards occur when multiple control failures interact — temperature abuse allows pathogen growth, and if the product requires no further cooking, the hazard is not eliminated.
A HACCP team performing hazard analysis for a bakery must consider gluten from wheat as which type of hazard?
Answer: Chemical — undeclared allergen
Gluten is classified as a chemical (allergen) hazard; failing to declare it on labeling constitutes an undeclared allergen risk regulated under the Food Allergen Labeling and Consumer Protection Act.
In a risk-ranking exercise, a HACCP team assigns scores for likelihood (1–5) and severity (1–5). A pathogen scores 4 for likelihood and 5 for severity. What is the risk score and recommended action?
Answer: Score = 20; high risk requiring immediate CCP or control measure
Multiplying likelihood (4) by severity (5) yields a risk score of 20, placing it in the high-risk zone that requires a CCP or robust control measure.
Which HACCP principle directly follows the completion of a hazard analysis and determines where the identified significant hazards must be controlled?
Answer: Principle 2 — Identify Critical Control Points (CCPs)
After hazard analysis (Principle 1), Principle 2 requires identifying the CCPs — specific points in the process where controls can prevent, eliminate, or reduce significant hazards.
When a HACCP team determines that a hazard is 'not significant,' which of the following is the correct documentation practice?
Answer: Record the hazard and the rationale for why it is not significant in the hazard analysis
Good HACCP documentation requires listing all identified hazards and recording the scientific or technical rationale for determining each is or is not significant.