HACCP (Hazard Analysis Critical Control Points) General 3

Question 1

What is the primary difference between HACCP and traditional food safety inspection approaches?

Accepted Answer

HACCP is a preventive system rather than reactive inspection

Answer

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?

Accepted Answer

Principle 6 — Verification

Answer

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?

Accepted Answer

Does a control measure exist at this step?

Answer

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?

Accepted Answer

Monitoring conducted at the CCP during production

Answer

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?

Accepted Answer

Critical limit establishment

Answer

Critical limit establishment is part of HACCP Principle 3 and belongs within the HACCP plan itself, not a prerequisite program.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP (Hazard Analysis Critical Control Points) General 3