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(Hazard Analysis Critical Control Points) General Flashcards

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  1. Which document serves as the foundation for developing a HACCP plan by describing how food safety hazards will be controlled?

    Answer: HACCP plan

    The HACCP plan is the written document that describes the formal procedures for following HACCP principles for controlling specific hazards in a food operation.

  2. When conducting a hazard analysis, which factor determines whether a hazard should be addressed in the HACCP plan?

    Answer: The likelihood of occurrence and severity of harm

    A hazard is significant and must be addressed in the HACCP plan when both the likelihood of its occurrence and the severity of harm to consumers are deemed unacceptable.

  3. What term describes a point in the food process where a control measure can be applied but is not a CCP?

    Answer: Control Point

    A Control Point (CP) is any step at which biological, physical, or chemical factors can be controlled, but it is not critical enough to be designated a CCP.

  4. Which of the following is an example of a biological hazard in HACCP?

    Answer: Salmonella contamination

    Salmonella is a pathogenic bacterium and represents a biological hazard — one of the three categories (biological, chemical, physical) assessed in hazard analysis.

  5. In HACCP terminology, what is the purpose of 'verification'?

    Answer: To confirm the HACCP system is working effectively

    Verification involves activities other than monitoring that determine whether the HACCP system is functioning as intended and the plan is valid.

  6. A food manufacturer discovers a critical limit was exceeded during production. What is the FIRST action required under HACCP?

    Answer: Implement a corrective action

    When a deviation (critical limit exceeded) occurs, HACCP Principle 5 requires implementing a corrective action to determine the disposition of the affected product and correct the cause.

  7. Which regulatory framework in the United States requires HACCP plans for seafood processors?

    Answer: FDA Regulation 21 CFR Part 123

    FDA's 21 CFR Part 123 mandates HACCP for fish and fishery products, while USDA FSIS covers meat and poultry under 9 CFR 417.