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
According to NACMCF, the HACCP team should include individuals with expertise in which combination of knowledge areas?
Answer: Production, sanitation, quality assurance, food microbiology, and engineering
NACMCF recommends a multidisciplinary HACCP team with expertise spanning production operations, sanitation, QA, food microbiology, and relevant engineering disciplines.
Which of the following scenarios correctly illustrates the application of Principle 6 (Verification)?
Answer: A QA manager periodically tests finished product and reviews CCP monitoring records to confirm the system is working
Verification activities—such as finished product testing and record review by someone other than the monitor—confirm that the HACCP system is functioning as intended.
A food safety auditor notes that a HACCP plan lists 'Good Manufacturing Practices' as a CCP. What is the most significant problem with this approach?
Answer: GMPs are broad programs managed as PRPs and cannot serve as specific, measurable CCPs
CCPs require specific, measurable critical limits and defined monitoring procedures; GMPs are broad programs managed as prerequisite programs, not as individually monitorable CCPs.
In a HACCP system, how long must HACCP records typically be retained under 21 CFR Part 123 (Seafood HACCP)?
Answer: 2 years for refrigerated products; 3 years for frozen or shelf-stable
Under the FDA Seafood HACCP regulation, records must be retained for 1 year for refrigerated products and 2 years for frozen, preserved, or shelf-stable seafood products.
Which of the following best describes the concept of 'validation' as distinct from 'verification' in HACCP?
Answer: Validation confirms that critical limits are scientifically capable of controlling the hazard; verification confirms the system is being applied as designed
Validation establishes the scientific basis that the HACCP plan can control the identified hazards, while verification confirms that the plan is being correctly and consistently implemented.
A HACCP plan identifies metal detection as the last CCP before packaging. The critical limit is 'no metal fragments >2.0 mm ferrous.' Which action is appropriate when the metal detector alarms?
Answer: Segregate and evaluate all product since the last acceptable check, then identify and correct the root cause
A critical limit breach requires segregating all potentially affected product since the last in-control check and conducting root cause analysis before resuming production.
Which HACCP principle most directly ensures that a food safety management system can be audited and its effectiveness demonstrated to regulatory agencies?
Answer: Principle 7 – Record Keeping and Documentation
Principle 7 establishes the documentation system that provides objective evidence of HACCP plan compliance and effectiveness to auditors and regulatory inspectors.