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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.

Read the first 7 Hazard Identification & Risk Assessment flashcards as text

  1. A HACCP team is evaluating risk for Listeria monocytogenes in a ready-to-eat deli product. Which combination correctly describes its risk profile?

    Answer: High severity, high likelihood

    Listeria monocytogenes has high severity (high mortality in vulnerable populations) and is frequently associated with RTE deli environments.

  2. What does a 'prerequisite program' (PRP) address in relation to hazard analysis?

    Answer: Hazards that are not significant enough to require a CCP but still need control

    PRPs such as GMP, sanitation, and pest control manage hazards that are present but not determined to be significant enough to warrant a dedicated CCP.

  3. When a HACCP team considers the 'intended use' of a product, why is this critical for hazard identification?

    Answer: Vulnerable populations such as infants or immunocompromised individuals change the significance of certain hazards

    Knowing who will consume the product — including vulnerable groups — raises or lowers the significance of hazards because health consequences vary by consumer.

  4. Pesticide residues found above regulatory limits on fresh produce represent which category of HACCP hazard?

    Answer: Chemical

    Pesticide residues are chemical contaminants and are classified as chemical hazards in HACCP hazard analysis.

  5. Which analytical technique helps a HACCP team determine whether a hazard 'reasonably likely to occur' by reviewing historical food safety data?

    Answer: Review of epidemiological data, illness reports, and scientific literature

    Epidemiological data and outbreak records provide evidence-based justification for determining which hazards are reasonably likely to occur.

  6. A facility processes both peanut-containing and peanut-free products on shared equipment. What type of hazard must be addressed?

    Answer: Allergen cross-contact as a chemical hazard

    Allergen cross-contact from shared equipment is a chemical hazard requiring dedicated controls such as allergen cleaning validation.

  7. In HACCP hazard analysis, what term describes the combination of the probability that a hazard will occur and the severity of its consequences?

    Answer: Risk

    Risk in HACCP is the function of both the likelihood (probability) of a hazard occurring and the severity of the harm it causes.