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.
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What is a Critical Control Point (CCP) in a HACCP plan?
Answer: A step where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level
A CCP is a specific step in the food production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Which tool is most commonly used by HACCP teams to determine whether a process step qualifies as a CCP?
Answer: Codex Alimentarius CCP Decision Tree
The Codex Alimentarius CCP Decision Tree is the internationally recognized tool used to systematically evaluate whether a process step qualifies as a Critical Control Point.
When a CCP is identified in a HACCP plan, what must be established for that point?
Answer: Critical limits
Once a CCP is identified, critical limits must be established to define the boundary between safe and unsafe product at that control point.
What distinguishes a CCP from a Prerequisite Program (PRP) in a HACCP system?
Answer: A CCP is a specific step where loss of control directly results in an unacceptable food safety risk, while a PRP manages baseline environmental and operational conditions
A CCP targets a specific, measurable point where failure directly creates an unacceptable hazard, whereas PRPs (like sanitation and pest control) maintain the overall hygienic operating environment.
Which of the following best describes an 'operational limit' in CCP management?
Answer: A stricter criterion than the critical limit, set to trigger corrective action before the critical limit is breached
An operational limit is set more conservatively than the critical limit, giving operators a buffer to adjust the process before a true food safety deviation occurs.
Under the FDA's FSMA Preventive Controls for Human Food rule, what is the term equivalent to a CCP for a registered food facility?
Answer: Process Preventive Control
FSMA uses the term 'Process Preventive Control' for steps such as cooking or pasteurization that are directly analogous to CCPs in a traditional HACCP plan.