CHA Principles of HACCP 2

Question 1

Which HACCP principle requires establishing the limits that separate acceptable from unacceptable at each CCP?

Accepted Answer

Critical limit establishment

Answer

Principle 3 requires establishing critical limits—measurable 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?

Accepted Answer

Initiate corrective action procedures

Answer

When a CCP deviation is detected—including missing records that indicate a possible deviation—corrective 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?

Accepted Answer

The seriousness of the consequences if a hazard is not controlled

Answer

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?

Accepted Answer

Supporting scientific study or regulatory guideline

Answer

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?

Accepted Answer

Principle 4 – Monitoring

Answer

Monitoring (Principle 4) relies on accurate measurement devices; an out-of-calibration thermometer directly undermines the integrity of CCP monitoring.

(CHA) Certified HACCP Auditor Practice Test

(CHA) Certified HACCP Auditor Practice Test

CHA Principles of HACCP 2