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Hazard Identification & Risk Assessment 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. Which of the following organisms is most commonly associated with undercooked poultry and is a key biological hazard to identify in poultry processing HACCP plans?

    Answer: Campylobacter jejuni

    Campylobacter jejuni is the most frequently reported foodborne pathogen linked to poultry and is a primary biological hazard in poultry HACCP plans.

  2. What distinguishes a 'hazard' from a 'defect' in HACCP terminology?

    Answer: A hazard poses a reasonable potential to cause illness or injury; a defect affects quality but not safety

    HACCP focuses exclusively on safety hazards — agents that can cause harm — while defects are quality issues that do not pose a health risk.

  3. A food safety team identifies that incoming raw milk can harbor Brucella spp. At which HACCP principle is this finding documented?

    Answer: Principle 1 — Conduct a Hazard Analysis

    Identifying and evaluating biological hazards such as Brucella in raw materials is part of Principle 1, the hazard analysis.

  4. Histamine fish poisoning (scombrotoxin) in tuna is classified as which type of hazard?

    Answer: Biological — from bacterial growth producing toxin, but categorized as chemical

    Although histamine is produced by bacterial action, the toxin itself is a chemical compound and is classified as a chemical hazard in HACCP.

  5. Which factor would INCREASE the significance rating of a biological hazard during HACCP hazard analysis?

    Answer: The product is intended for sale in a hospital cafeteria serving immunocompromised patients

    Serving immunocompromised consumers dramatically increases severity, raising the significance of hazards that might be acceptable for the general public.

  6. Which of the following is NOT typically considered a physical hazard in HACCP?

    Answer: Norovirus particles on food contact surfaces

    Norovirus is a biological hazard (a virus), not a physical hazard; physical hazards are tangible foreign objects that cause injury.

  7. A HACCP team documents that a hazard exists at a step but determines it is NOT reasonably likely to occur. What is the correct next step?

    Answer: Document the justification and move on — no CCP is required for that hazard at that step

    If a hazard is not significant (not reasonably likely to occur AND/OR not of sufficient severity), it does not require a CCP, but the decision must be documented.