Principles of HACCP 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 Principles of HACCP flashcards as text
A HACCP plan must be reassessed at least annually or whenever a change occurs. Which of the following changes would MOST critically trigger an immediate reassessment?
Answer: Introduction of a new ingredient with a different allergen profile
A new ingredient that introduces an allergen not previously present in the product significantly changes the hazard profile and requires immediate HACCP plan reassessment.
What distinguishes a 'critical control point' from a 'control point' in HACCP terminology?
Answer: Failure at a CCP results in an unacceptable food safety risk; failure at a control point does not
A CCP is defined as a step where loss of control would result in an unacceptable food safety hazard, distinguishing it from control points where failures are manageable without safety consequences.
Which of the following monitoring approaches at a CCP provides the MOST immediate feedback for corrective action?
Answer: Continuous online temperature monitoring with alarms
Continuous online monitoring with real-time alarms detects deviations as they occur, minimizing the amount of product potentially affected before corrective action is initiated.
Under 21 CFR Part 120 (Juice HACCP), the regulation requires that juice processors achieve what microbial reduction through their HACCP controls?
Answer: 5-log reduction of the pertinent pathogen
FDA's Juice HACCP regulation (21 CFR 120) requires a 5-log reduction of the pertinent pathogen in the finished juice.
When validating a thermal process CCP for a low-acid canned food, which scientific tool is typically used to confirm the adequacy of the critical limit?
Answer: Challenge study with a surrogate organism
Thermal process validation for canned foods typically uses inoculated pack studies or thermal death time challenge studies with appropriate surrogate organisms to confirm the kill step is adequate.
Which of the following is the best example of a 'biological hazard' that would be considered during the hazard analysis step of HACCP?
Answer: Clostridium botulinum spore survival
Clostridium botulinum is a biological hazard (pathogenic bacterium) whose spore survival represents a food safety concern addressed in HACCP hazard analysis.
A HACCP auditor observes that monitoring records show all critical limit values are consistently at exactly the operating limit with no variation. What concern should the auditor raise?
Answer: The records may not reflect actual monitoring and could be falsified
Perfect uniformity in CCP monitoring data with zero variation is statistically improbable and is a strong indicator that records may not accurately reflect actual measurements.