HACCP (Hazard Analysis Critical Control Points) General 4

Question 1

A juice manufacturer uses UV light treatment to eliminate pathogens. Under FDA 21 CFR Part 120, what is the required 5-log reduction target organism for juice HACCP?

Accepted Answer

The pertinent pathogen of most concern for that juice

Answer

FDA requires a 5-log reduction of the 'pertinent pathogen' — the most resistant and relevant pathogen associated with the specific juice type.

Question 2

What is the significance of 'flow diagrams' in a HACCP plan?

Accepted Answer

They provide a step-by-step map of the food process used to identify hazards

Answer

Process flow diagrams visually map every step in food production and are essential for identifying where hazards may be introduced, controlled, or increased.

Question 3

Which organization developed the seven HACCP principles that form the international standard?

Accepted Answer

Codex Alimentarius Commission

Answer

The Codex Alimentarius Commission, a joint FAO/WHO body, established the internationally recognized seven HACCP principles in its general guidelines (CAC/RCP 1-1969).

Question 4

When a corrective action is taken because a critical limit was not met, what must be done with the affected product?

Accepted Answer

Its safety must be evaluated and disposition determined before release

Answer

Corrective actions require evaluating the affected product to determine whether it is safe for its intended use, with disposition (release, reprocess, or destroy) based on that evaluation.

Question 5

What is 'challenge testing' in the context of HACCP validation?

Accepted Answer

Inoculating food with pathogens to confirm a process step achieves the required kill

Answer

Challenge testing (microbial challenge studies) deliberately introduces target pathogens into food to scientifically confirm that a CCP's control measure achieves the required reduction.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP (Hazard Analysis Critical Control Points) General 4