CHA Principles of HACCP 2 â Questions and Answers
Question 1: Which HACCP principle requires establishing the limits that separate acceptable from unacceptable at each CCP?
- Hazard analysis
- Critical limit establishment (Correct answer)
- Corrective action
- Verification
Correct answer: Critical limit establishment
Principle 3 requires establishing critical limitsâmeasurable values that define the boundary between safe and unsafe at each CCP.
Question 2: A food manufacturer discovers that a CCP monitoring record is missing for one production lot. Under HACCP, what is the FIRST action required?
- Destroy the affected product immediately
- Initiate corrective action procedures (Correct answer)
- Notify the FDA
- Retrain the monitoring employee
Correct answer: Initiate corrective action procedures
When a CCP deviation is detectedâincluding missing records that indicate a possible deviationâcorrective action procedures (Principle 5) must be initiated first.
Question 3: In the context of HACCP, what does the term 'severity' refer to when conducting a hazard analysis?
- The probability that a hazard will occur
- The seriousness of the consequences if a hazard is not controlled (Correct answer)
- The number of CCPs required to control a hazard
- The regulatory classification of the hazard
Correct answer: The seriousness of the consequences if a hazard is not controlled
Severity describes the magnitude of harm to consumers if a hazard is not controlled, and is evaluated alongside likelihood to determine significance.
Question 4: Which document provides the scientific or regulatory basis for a critical limit established at a CCP?
- HACCP plan
- Prerequisite program record
- Supporting scientific study or regulatory guideline (Correct answer)
- Corrective action log
Correct answer: Supporting scientific study or regulatory guideline
Critical limits must be supported by scientific literature, regulatory standards, or expert authority to demonstrate their validity.
Question 5: A seafood processor uses time and temperature as the monitoring parameter at a cooking CCP. If the thermometer used is found to be out of calibration, which HACCP principle is primarily affected?
- Principle 1 â Hazard Analysis
- Principle 4 â Monitoring (Correct answer)
- Principle 6 â Verification
- Principle 7 â Record Keeping
Correct answer: Principle 4 â Monitoring
Monitoring (Principle 4) relies on accurate measurement devices; an out-of-calibration thermometer directly undermines the integrity of CCP monitoring.
Question 6: What is the primary purpose of a corrective action taken at a CCP?
- To document that a deviation occurred
- To restore control and determine the disposition of affected product (Correct answer)
- To notify regulatory authorities of the deviation
- To eliminate the CCP from the HACCP plan
Correct answer: To restore control and determine the disposition of affected product
Corrective actions must both re-establish control at the CCP and address the disposition (safe use, reprocess, or destroy) of the product produced during the deviation.
Question 7: Under the HACCP system, which activity would be classified as a verification activity rather than a monitoring activity?
- Checking internal product temperature every 30 minutes
- Recording pH readings for each batch
- Reviewing CCP records at the end of each shift (Correct answer)
- Observing the sealing operation continuously
Correct answer: Reviewing CCP records at the end of each shift
Reviewing completed CCP records is a verification activity confirming that monitoring was conducted correctly, distinct from real-time monitoring.
CHA Principles of HACCP 2
Which HACCP principle requires establishing the limits that separate acceptable from unacceptable at each CCP?