HACCP (Hazard Analysis Critical Control Points) General 2

Question 1

Which document serves as the foundation for developing a HACCP plan by describing how food safety hazards will be controlled?

Accepted Answer

HACCP plan

Answer

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?

Accepted Answer

The likelihood of occurrence and severity of harm

Answer

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?

Accepted Answer

Control Point

Answer

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?

Accepted Answer

Salmonella contamination

Answer

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'?

Accepted Answer

To confirm the HACCP system is working effectively

Answer

Verification involves activities other than monitoring that determine whether the HACCP system is functioning as intended and the plan is valid.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP (Hazard Analysis Critical Control Points) General 2