CHA Hazard Identification & Risk Assessment 2

Question 1

Which term describes the probability that a hazard will occur multiplied by the severity of its consequences?

Accepted Answer

Risk

Answer

Risk is the combination of the likelihood of a hazard occurring and the severity of harm it would cause.

Question 2

A HACCP team is evaluating allergen cross-contact on a shared production line. Which type of hazard does allergen cross-contact represent?

Accepted Answer

Chemical

Answer

Allergens are classified as chemical hazards under HACCP because they are chemical substances that can cause adverse health reactions.

Question 3

During hazard analysis, a team identifies Listeria monocytogenes as a concern in a ready-to-eat deli meat facility. What characteristic of this pathogen makes it a significant hazard?

Accepted Answer

Its ability to grow at refrigeration temperatures

Answer

Listeria monocytogenes is uniquely dangerous in RTE foods because it can grow at refrigeration temperatures (as low as 0°C/32°F).

Question 4

Which of the following best describes a 'reasonably likely to occur' standard used in hazard analysis?

Accepted Answer

A hazard that has a realistic chance of occurring without proper controls

Answer

The 'reasonably likely to occur' standard filters hazards to those with a realistic probability given the specific process, not merely theoretical possibilities.

Question 5

Which source is MOST valuable for a HACCP team identifying microbiological hazards associated with a specific raw ingredient?

Accepted Answer

FDA's Bad Bug Book and peer-reviewed food safety literature

Answer

The FDA Bad Bug Book and scientific literature provide evidence-based information on pathogens associated with specific foods and ingredients.

(CHA) Certified HACCP Auditor Practice Test

(CHA) Certified HACCP Auditor Practice Test

CHA Hazard Identification & Risk Assessment 2