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Safety Program Development 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.

Read the first 7 Safety Program Development flashcards as text

  1. When applying the decision tree to determine if a step is a CCP, what is the significance of the question 'Does a control measure exist at this step?'

    Answer: If no control measure exists, the process or product must be modified before proceeding

    If no control measure exists at a step where a significant hazard is identified, the process or product design must be modified to address it.

  2. Which scenario demonstrates the correct application of a corrective action at a CCP?

    Answer: Product that did not reach the required internal temperature is held, evaluated, and either reprocessed or destroyed

    Corrective actions must address both the affected product and the root cause of the deviation, which may include holding, evaluating, and reprocessing or disposing of product.

  3. A HACCP program is considered a 'living document.' What does this mean in practice?

    Answer: The plan must be reviewed and updated whenever processes, ingredients, or equipment change

    A living document is regularly reviewed and revised to reflect any changes in the process, ingredients, equipment, or new scientific information.

  4. Which HACCP principle specifically requires establishing procedures to confirm that the overall HACCP system is working effectively?

    Answer: Principle 6 – Establish verification procedures

    Principle 6 requires verification activities such as audits, calibration, and periodic reviews to confirm the HACCP system is functioning as intended.

  5. A new allergen-containing ingredient is added to an existing recipe. What is the FIRST action the HACCP team should take?

    Answer: Conduct a hazard analysis for the new ingredient and update the HACCP plan accordingly

    Any change to ingredients requires a reassessment of the hazard analysis to determine if new or modified controls are needed.

  6. What distinguishes a Critical Control Point (CCP) from a control point (CP) in a HACCP program?

    Answer: A CCP is a step where loss of control would result in an unacceptable safety risk that cannot be corrected downstream

    A CCP is specifically a step where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level with no later step to correct it.

  7. Which of the following is an example of a biological hazard that a HACCP plan for a deli meat facility should address?

    Answer: Listeria monocytogenes contamination from the processing environment

    Listeria monocytogenes is a primary biological hazard in ready-to-eat deli meat facilities due to its ability to persist in cold, wet environments.