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(Hazard Analysis Critical Control Points) General Flashcards

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  1. Which of the following scenarios would typically require a HACCP plan reassessment?

    Answer: Introduction of a new ingredient with an allergen

    Any change that could introduce a new hazard — such as adding an allergenic ingredient — requires reassessment of the HACCP plan to ensure all hazards are still addressed.

  2. What is the role of a HACCP team leader?

    Answer: To coordinate the development and maintenance of the HACCP plan and ensure multidisciplinary input

    The HACCP team leader facilitates the HACCP process, coordinates multidisciplinary team input, and ensures the plan is properly developed, implemented, and maintained.

  3. Which type of hazard would be identified if a HACCP team found that antibiotics used on a farm could remain as residues in milk?

    Answer: Chemical hazard

    Antibiotic residues are chemical hazards — substances of chemical origin that can cause illness or injury when present in food at harmful levels.

  4. A critical limit for a heat treatment CCP is set at a minimum internal temperature of 165°F for poultry. What happens if the temperature reaches only 160°F?

    Answer: A deviation has occurred and corrective action must be initiated

    Failing to reach the critical limit constitutes a deviation; corrective action must be immediately initiated to identify affected product and correct the process.

  5. What is meant by 'validation' in the context of a HACCP system?

    Answer: Obtaining evidence that the control measures are capable of effectively controlling the hazard

    Validation is the process of obtaining scientific or technical evidence that the control measures at CCPs can effectively control the hazard to achieve food safety.

  6. Under USDA FSIS regulations, how often must a meat or poultry establishment reassess its HACCP plan?

    Answer: At least annually

    USDA FSIS (9 CFR 417.4) requires establishments to reassess their HACCP plans at least annually and whenever there are changes that could affect the hazard analysis.

  7. Which of the following best describes a 'sensitive ingredient' in allergen management under HACCP?

    Answer: An ingredient containing or derived from a major food allergen that could cause an allergic reaction

    A sensitive ingredient is one that contains or is derived from a major food allergen (e.g., peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish) and requires careful control to prevent undeclared allergen hazards.