HACCP (Hazard Analysis Critical Control Points) General 3 — Questions and Answers
Question 1: What is the primary difference between HACCP and traditional food safety inspection approaches?
- HACCP relies on end-product testing only
- HACCP is a preventive system rather than reactive inspection (Correct answer)
- HACCP applies only to raw materials
- HACCP eliminates the need for sanitation programs
Correct answer: HACCP is a preventive system rather than reactive inspection
HACCP is a science-based, preventive approach that identifies and controls hazards before they cause harm, unlike traditional end-product testing which is reactive.
Question 2: Which HACCP principle involves establishing procedures to ensure the HACCP system is working correctly over time?
- Principle 4 — Monitoring
- Principle 6 — Verification (Correct answer)
- Principle 5 — Corrective Actions
- Principle 7 — Record-keeping
Correct answer: Principle 6 — Verification
Principle 6 — Verification — establishes procedures such as audits, calibration, and additional testing to confirm the HACCP plan is implemented and effective.
Question 3: When using a decision tree to identify CCPs, what is the first question typically asked?
- Is there a critical limit for this step?
- Does a control measure exist at this step? (Correct answer)
- Can contamination occur at this step?
- Is monitoring possible at this step?
Correct answer: Does a control measure exist at this step?
The Codex Alimentarius CCP decision tree begins by asking whether control measures exist at the step being evaluated for the identified hazard.
Question 4: In HACCP monitoring, what does 'online monitoring' mean?
- Using internet-connected sensors
- Monitoring conducted at the CCP during production (Correct answer)
- Reviewing records after the shift ends
- Monitoring performed in an external laboratory
Correct answer: Monitoring conducted at the CCP during production
Online monitoring refers to continuous or frequent measurement occurring at the CCP during actual food processing, allowing real-time detection of deviations.
Question 5: Which of the following is NOT considered a prerequisite program (PRP) that supports a HACCP system?
- Pest control program
- Allergen management program
- Critical limit establishment (Correct answer)
- Employee hygiene program
Correct answer: Critical limit establishment
Critical limit establishment is part of HACCP Principle 3 and belongs within the HACCP plan itself, not a prerequisite program.
Question 6: A HACCP team determines that freezing a product at -18°C reduces Listeria to acceptable levels. What does -18°C represent?
- A corrective action
- A critical limit (Correct answer)
- A monitoring procedure
- A verification activity
Correct answer: A critical limit
A critical limit is the maximum or minimum value (here, -18°C) at a CCP that must be met to prevent, eliminate, or reduce a food safety hazard.
Question 7: Which type of record is specifically required at CCPs under a HACCP system?
- Sales and inventory records
- Monitoring records showing measurements and observations (Correct answer)
- Employee payroll records
- Marketing approval documents
Correct answer: Monitoring records showing measurements and observations
HACCP Principle 7 requires maintaining records at CCPs that document monitoring results, critical limits, corrective actions, and verification activities.
HACCP (Hazard Analysis Critical Control Points) General 3
What is the primary difference between HACCP and traditional food safety inspection approaches?