CPFS Hazard Analysis & Critical Control Points 2

Question 1

Which document must a HACCP team complete BEFORE identifying critical control points?

Accepted Answer

Hazard analysis

Answer

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:

Accepted Answer

A significant hazard can be prevented, eliminated, or reduced to safe levels

Answer

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:

Accepted Answer

Initiate the corrective action procedure

Answer

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?

Accepted Answer

To determine if the CCP is under control and critical limits are being met

Answer

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?

Accepted Answer

Salmonella in raw poultry

Answer

Salmonella is a pathogenic microorganism and represents a biological hazard; chemical residues and cleaning agents are chemical hazards, while bones are physical hazards.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Hazard Analysis & Critical Control Points 2