CPFS Hazard Analysis & Critical Control Points 3 — Questions and Answers
Question 1: Which of the following best describes 'validation' in a HACCP system?
- Checking that thermometers are calibrated weekly
- Confirming that the HACCP plan controls the identified hazards as intended (Correct answer)
- Reviewing monitoring records after each shift
- Training employees on CCP procedures
Correct answer: Confirming that the HACCP plan controls the identified hazards as intended
Validation is the element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.
Question 2: A decision tree in HACCP is used to help determine:
- Which suppliers are approved
- Whether a process step is a CCP (Correct answer)
- The frequency of employee training
- How often to calibrate equipment
Correct answer: Whether a process step is a CCP
The CCP decision tree is a series of questions applied at each process step to systematically determine whether that step qualifies as a CCP.
Question 3: Which of the following is NOT one of the seven HACCP principles?
- Establish corrective actions
- Conduct a hazard analysis
- Identify approved suppliers (Correct answer)
- Establish verification procedures
Correct answer: Identify approved suppliers
Supplier approval is a prerequisite program, not one of the seven HACCP principles; the seven principles focus on hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, and record-keeping.
Question 4: At what point in a food operation should HACCP records be reviewed by a supervisor?
- Only when a foodborne illness outbreak is reported
- At routine intervals to verify corrective actions were properly taken (Correct answer)
- Only at the end of the calendar year
- When requested by a health inspector
Correct answer: At routine intervals to verify corrective actions were properly taken
HACCP records should be routinely reviewed by a responsible individual to ensure monitoring was completed, critical limits were met, and any corrective actions were appropriate.
Question 5: A significant hazard in HACCP is one that is:
- Listed in the FDA Food Code
- Reasonably likely to occur and cause illness or injury if not controlled (Correct answer)
- Reported in at least one scientific study
- Present in any raw ingredient
Correct answer: Reasonably likely to occur and cause illness or injury if not controlled
A significant hazard is determined through hazard analysis to be reasonably likely to occur and, if it does, likely to cause illness or injury without adequate control.
Question 6: Which type of hazard would aflatoxin in peanuts represent in a HACCP hazard analysis?
- Biological
- Physical
- Chemical (Correct answer)
- Radiological
Correct answer: Chemical
Aflatoxin is a mycotoxin (a naturally occurring chemical toxin produced by molds) and is classified as a chemical hazard in HACCP.
Question 7: In a HACCP plan for a seafood operation, the minimum internal temperature for cooking shrimp to control parasites would be listed as the:
- Operational limit
- Critical limit (Correct answer)
- Corrective action threshold
- Monitoring benchmark
Correct answer: Critical limit
A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a food safety hazard.
CPFS Hazard Analysis & Critical Control Points 3
Which of the following best describes 'validation' in a HACCP system?