CPFS Hazard Analysis & Critical Control Points 2 — Questions and Answers
Question 1: Which document must a HACCP team complete BEFORE identifying critical control points?
- Corrective action log
- Hazard analysis (Correct answer)
- Verification schedule
- Recall plan
Correct answer: Hazard analysis
The hazard analysis must be completed first to identify significant hazards that need control before CCPs can be established.
Question 2: A CCP is best described as a step in the process where:
- Employees wash their hands
- A significant hazard can be prevented, eliminated, or reduced to safe levels (Correct answer)
- Food is received from suppliers
- Temperature logs are recorded
Correct answer: A significant hazard can be prevented, eliminated, or reduced to safe levels
A CCP is a specific point, step, or procedure where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Question 3: When a critical limit is exceeded at a CCP, the FIRST action the operator must take is:
- Discard all food in the facility
- Initiate the corrective action procedure (Correct answer)
- Notify the local health department immediately
- Shut down the entire operation
Correct answer: Initiate the corrective action procedure
When a critical limit deviation occurs, the corrective action procedure must be initiated to segregate and evaluate affected product and correct the process.
Question 4: What is the primary purpose of monitoring procedures at a CCP?
- To train new employees on food safety
- To determine if the CCP is under control and critical limits are being met (Correct answer)
- To satisfy local health inspector requirements
- To track inventory levels of food products
Correct answer: To determine if the CCP is under control and critical limits are being met
Monitoring provides a planned sequence of observations or measurements to assess whether a CCP is operating within its established critical limits.
Question 5: Which of the following is an example of a biological hazard in HACCP?
- Pesticide residues in produce
- Bone fragments in ground meat
- Salmonella in raw poultry (Correct answer)
- Cleaning chemical contamination of food
Correct answer: Salmonella in raw poultry
Salmonella is a pathogenic microorganism and represents a biological hazard; chemical residues and cleaning agents are chemical hazards, while bones are physical hazards.
Question 6: The HACCP principle that involves establishing procedures to confirm the HACCP system is working effectively is called:
- Monitoring
- Verification (Correct answer)
- Validation
- Record keeping
Correct answer: Verification
Verification involves activities such as audits and reviews of records to confirm the HACCP system is being implemented correctly and effectively.
Question 7: A food establishment conducts a hazard analysis and determines that cooking chicken to 165°F is a CCP. The critical limit of 165°F is based on:
- Employee preference for food texture
- Scientific evidence that this temperature eliminates Salmonella (Correct answer)
- The cost of energy to reach higher temperatures
- Local health department preference
Correct answer: Scientific evidence that this temperature eliminates Salmonella
Critical limits must be based on scientific evidence, regulatory standards, or expert guidance showing the limit will control the identified hazard.
CPFS Hazard Analysis & Critical Control Points 2
Which document must a HACCP team complete BEFORE identifying critical control points?