HACCP HACCP Critical Control Points (CCP) Management 3

Question 1

What is the definition of a 'critical limit' in HACCP terminology?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate, or reduce the hazard

Answer

A suggested quality target range established by the marketing team

Answer

The supplier's specification for incoming raw material quality

Answer

The minimum acceptable yield percentage for a production run

Question 2

Which US regulatory agency is the primary source for critical limit guidance on cooking temperatures for meat and poultry products?

Accepted Answer

USDA Food Safety and Inspection Service (FSIS)

Answer

Environmental Protection Agency (EPA)

Answer

Occupational Safety and Health Administration (OSHA)

Answer

FDA Center for Drug Evaluation and Research (CDER)

Question 3

Per USDA FSIS regulations, what is the minimum internal cooking temperature for whole poultry in the US?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

160°F (71°C)

Question 4

How does CCP verification differ from routine CCP monitoring?

Accepted Answer

Verification confirms that the overall HACCP system is effective and correctly implemented, while monitoring is the routine real-time measurement at the CCP

Answer

Verification is performed daily while monitoring is performed only weekly

Answer

Verification is only required when a regulatory inspector is present

Answer

Verification replaces monitoring once a CCP is well established in the plan

Question 5

Which of the following activities is an example of CCP verification rather than monitoring?

Accepted Answer

Calibrating the thermometer used for CCP monitoring and reviewing completed monitoring records

Answer

Recording thermometer readings every 15 minutes during cooking

Answer

Segregating product that was produced during an equipment malfunction

Answer

Adjusting the oven temperature after a high-limit alarm sounds

Question 6

What is the minimum number of HACCP principles that must be addressed when establishing a new CCP in a HACCP plan?

Accepted Answer

All seven HACCP principles must be addressed for each CCP

Answer

Two: hazard analysis and critical limit setting

Answer

Three: CCP identification, critical limits, and corrective actions

Answer

Five: critical limits, monitoring procedures, corrective actions, verification, and record keeping