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HACCP Critical Control Points (CCP) Management Flashcards

6 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 HACCP Critical Control Points (CCP) Management flashcards as text

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

    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

    A critical limit is the measurable boundary at a CCP that separates acceptable (safe) from unacceptable (potentially unsafe) product, and must be science- or regulation-based.

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

    Answer: USDA Food Safety and Inspection Service (FSIS)

    USDA FSIS publishes the lethality performance standards for meat and poultry cooking temperatures that processors use as validated critical limits in their HACCP plans.

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

    Answer: 165°F (74°C)

    USDA FSIS requires whole poultry to reach an internal temperature of 165°F (74°C) to ensure destruction of Salmonella and other pathogens.

  4. How does CCP verification differ from routine CCP monitoring?

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

    Monitoring is the real-time, ongoing measurement at a CCP to ensure the critical limit is met, while verification is a periodic activity confirming that the HACCP system as a whole is functioning as intended.

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

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

    Calibrating monitoring instruments and reviewing monitoring records are verification activities that confirm the monitoring system itself is accurate and the CCP is being properly controlled.

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

    Answer: All seven HACCP principles must be addressed for each CCP

    Once a CCP is identified, HACCP Principles 3 through 7—critical limits, monitoring, corrective actions, verification, and record keeping—must all be fully addressed for that CCP.