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(Hazard Analysis Critical Control Points) General Flashcards

7 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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  1. What is the primary difference between HACCP and traditional food safety inspection approaches?

    Answer: HACCP is a preventive system rather than reactive inspection

    HACCP is a science-based, preventive approach that identifies and controls hazards before they cause harm, unlike traditional end-product testing which is reactive.

  2. Which HACCP principle involves establishing procedures to ensure the HACCP system is working correctly over time?

    Answer: Principle 6 — Verification

    Principle 6 — Verification — establishes procedures such as audits, calibration, and additional testing to confirm the HACCP plan is implemented and effective.

  3. When using a decision tree to identify CCPs, what is the first question typically asked?

    Answer: Does a control measure exist at this step?

    The Codex Alimentarius CCP decision tree begins by asking whether control measures exist at the step being evaluated for the identified hazard.

  4. In HACCP monitoring, what does 'online monitoring' mean?

    Answer: Monitoring conducted at the CCP during production

    Online monitoring refers to continuous or frequent measurement occurring at the CCP during actual food processing, allowing real-time detection of deviations.

  5. Which of the following is NOT considered a prerequisite program (PRP) that supports a HACCP system?

    Answer: Critical limit establishment

    Critical limit establishment is part of HACCP Principle 3 and belongs within the HACCP plan itself, not a prerequisite program.

  6. A HACCP team determines that freezing a product at -18°C reduces Listeria to acceptable levels. What does -18°C represent?

    Answer: A critical limit

    A critical limit is the maximum or minimum value (here, -18°C) at a CCP that must be met to prevent, eliminate, or reduce a food safety hazard.

  7. Which type of record is specifically required at CCPs under a HACCP system?

    Answer: Monitoring records showing measurements and observations

    HACCP Principle 7 requires maintaining records at CCPs that document monitoring results, critical limits, corrective actions, and verification activities.