HACCP (Hazard Analysis Critical Control Points) General 2 — Questions and Answers
Question 1: Which document serves as the foundation for developing a HACCP plan by describing how food safety hazards will be controlled?
- Standard Operating Procedure
- Prerequisite Program
- HACCP plan (Correct answer)
- Food Defense Plan
Correct answer: HACCP plan
The HACCP plan is the written document that describes the formal procedures for following HACCP principles for controlling specific hazards in a food operation.
Question 2: When conducting a hazard analysis, which factor determines whether a hazard should be addressed in the HACCP plan?
- The cost of control measures
- The likelihood of occurrence and severity of harm (Correct answer)
- The number of employees handling the food
- The price of the food product
Correct answer: The likelihood of occurrence and severity of harm
A hazard is significant and must be addressed in the HACCP plan when both the likelihood of its occurrence and the severity of harm to consumers are deemed unacceptable.
Question 3: What term describes a point in the food process where a control measure can be applied but is not a CCP?
- Critical Control Point
- Control Point (Correct answer)
- Critical Limit
- Corrective Action Point
Correct answer: Control Point
A Control Point (CP) is any step at which biological, physical, or chemical factors can be controlled, but it is not critical enough to be designated a CCP.
Question 4: Which of the following is an example of a biological hazard in HACCP?
- Metal fragments from equipment
- Pesticide residues
- Salmonella contamination (Correct answer)
- Excessive sodium levels
Correct answer: Salmonella contamination
Salmonella is a pathogenic bacterium and represents a biological hazard — one of the three categories (biological, chemical, physical) assessed in hazard analysis.
Question 5: In HACCP terminology, what is the purpose of 'verification'?
- To set critical limits at each CCP
- To confirm the HACCP system is working effectively (Correct answer)
- To record temperatures during cooking
- To train new employees on food safety
Correct answer: To confirm the HACCP system is working effectively
Verification involves activities other than monitoring that determine whether the HACCP system is functioning as intended and the plan is valid.
Question 6: A food manufacturer discovers a critical limit was exceeded during production. What is the FIRST action required under HACCP?
- Dispose of all product immediately
- Implement a corrective action (Correct answer)
- Retrain staff on procedures
- Notify the FDA immediately
Correct answer: Implement a corrective action
When a deviation (critical limit exceeded) occurs, HACCP Principle 5 requires implementing a corrective action to determine the disposition of the affected product and correct the cause.
Question 7: Which regulatory framework in the United States requires HACCP plans for seafood processors?
- USDA FSIS Regulation 9 CFR 417
- FDA Regulation 21 CFR Part 123 (Correct answer)
- EPA Standard 40 CFR 110
- OSHA Standard 29 CFR 1910
Correct answer: FDA Regulation 21 CFR Part 123
FDA's 21 CFR Part 123 mandates HACCP for fish and fishery products, while USDA FSIS covers meat and poultry under 9 CFR 417.
HACCP (Hazard Analysis Critical Control Points) General 2
Which document serves as the foundation for developing a HACCP plan by describing how food safety hazards will be controlled?