(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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A juice manufacturer uses UV light treatment to eliminate pathogens. Under FDA 21 CFR Part 120, what is the required 5-log reduction target organism for juice HACCP?
Answer: The pertinent pathogen of most concern for that juice
FDA requires a 5-log reduction of the 'pertinent pathogen' — the most resistant and relevant pathogen associated with the specific juice type.
What is the significance of 'flow diagrams' in a HACCP plan?
Answer: They provide a step-by-step map of the food process used to identify hazards
Process flow diagrams visually map every step in food production and are essential for identifying where hazards may be introduced, controlled, or increased.
Which organization developed the seven HACCP principles that form the international standard?
Answer: Codex Alimentarius Commission
The Codex Alimentarius Commission, a joint FAO/WHO body, established the internationally recognized seven HACCP principles in its general guidelines (CAC/RCP 1-1969).
When a corrective action is taken because a critical limit was not met, what must be done with the affected product?
Answer: Its safety must be evaluated and disposition determined before release
Corrective actions require evaluating the affected product to determine whether it is safe for its intended use, with disposition (release, reprocess, or destroy) based on that evaluation.
What is 'challenge testing' in the context of HACCP validation?
Answer: Inoculating food with pathogens to confirm a process step achieves the required kill
Challenge testing (microbial challenge studies) deliberately introduces target pathogens into food to scientifically confirm that a CCP's control measure achieves the required reduction.
Under FSMA's Preventive Controls for Human Food rule, what term is used instead of 'Critical Control Point'?
Answer: Process Preventive Control
FSMA's Preventive Controls rule uses 'process preventive control' for steps such as cooking or pasteurization that require monitoring, corrective actions, and verification — analogous to CCPs in HACCP.
A HACCP team is assessing whether high salt concentration in a cured meat product controls Clostridium botulinum. This assessment is an example of which HACCP activity?
Answer: Hazard analysis
Evaluating whether a control measure (salt concentration) is effective against a specific hazard (C. botulinum) is part of the hazard analysis conducted in HACCP Principle 1.