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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.

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  1. Which prerequisite program must be verified as effective BEFORE a HACCP plan is developed?

    Answer: Good Manufacturing Practices (GMPs)

    GMPs are foundational prerequisite programs that must be in place and functioning before a HACCP plan is developed.

  2. When conducting a hazard analysis, which factor helps determine if a hazard is 'reasonably likely to occur'?

    Answer: Historical data, epidemiological evidence, and scientific literature

    Historical data, scientific literature, and epidemiological evidence are all used to assess the likelihood that a hazard will occur.

  3. A HACCP team is reviewing a thermal process step. What document should they reference to establish a scientifically valid critical limit for pathogen destruction?

    Answer: A validated process authority study or regulatory guidance

    Critical limits must be based on validated scientific data, such as process authority studies or established regulatory guidance.

  4. Which of the following best describes the role of 'scope' in a HACCP plan?

    Answer: It defines the start and end points of the food production process covered by the plan

    The scope defines the boundaries of the HACCP plan, including which products and process steps are covered.

  5. A food manufacturer identifies a chemical hazard from cleaning compound residues. Which prerequisite program most directly controls this hazard?

    Answer: Sanitation standard operating procedures (SSOPs)

    SSOPs govern cleaning and sanitizing procedures and directly control the risk of chemical residue contamination.

  6. What is the primary purpose of a process flow diagram in HACCP plan development?

    Answer: To provide a step-by-step visual map of the production process for hazard analysis

    The process flow diagram maps every step in production and is the foundation for identifying where hazards may occur.

  7. Under the FDA Food Safety Modernization Act (FSMA), what term is used for the HACCP-equivalent systematic preventive controls plan?

    Answer: Hazard Analysis and Risk-Based Preventive Controls (HARPC)

    FSMA uses HARPC terminology, which expands on traditional HACCP by requiring a broader hazard analysis and preventive controls approach.