HACCP (Hazard Analysis Critical Control Points) General 5 — Questions and Answers
Question 1: Which of the following scenarios would typically require a HACCP plan reassessment?
- A change in the color of product packaging
- Introduction of a new ingredient with an allergen (Correct answer)
- Replacing a floor tile in the break room
- Updating the employee uniform policy
Correct answer: Introduction of a new ingredient with an allergen
Any change that could introduce a new hazard — such as adding an allergenic ingredient — requires reassessment of the HACCP plan to ensure all hazards are still addressed.
Question 2: What is the role of a HACCP team leader?
- To perform all CCP monitoring personally
- To coordinate the development and maintenance of the HACCP plan and ensure multidisciplinary input (Correct answer)
- To conduct all third-party audits of the facility
- To sign off on all finished product releases
Correct answer: To coordinate the development and maintenance of the HACCP plan and ensure multidisciplinary input
The HACCP team leader facilitates the HACCP process, coordinates multidisciplinary team input, and ensures the plan is properly developed, implemented, and maintained.
Question 3: Which type of hazard would be identified if a HACCP team found that antibiotics used on a farm could remain as residues in milk?
- Biological hazard
- Physical hazard
- Chemical hazard (Correct answer)
- Radiological hazard
Correct answer: Chemical hazard
Antibiotic residues are chemical hazards — substances of chemical origin that can cause illness or injury when present in food at harmful levels.
Question 4: A critical limit for a heat treatment CCP is set at a minimum internal temperature of 165°F for poultry. What happens if the temperature reaches only 160°F?
- The product is automatically destroyed
- A deviation has occurred and corrective action must be initiated (Correct answer)
- The product may be released since it is close to the critical limit
- A new critical limit of 160°F should be established
Correct answer: A deviation has occurred and corrective action must be initiated
Failing to reach the critical limit constitutes a deviation; corrective action must be immediately initiated to identify affected product and correct the process.
Question 5: What is meant by 'validation' in the context of a HACCP system?
- Confirming that monitoring equipment is calibrated correctly
- Obtaining evidence that the control measures are capable of effectively controlling the hazard (Correct answer)
- Reviewing monitoring records for completeness
- Auditing the HACCP team's qualifications
Correct answer: Obtaining evidence that the control measures are capable of effectively controlling the hazard
Validation is the process of obtaining scientific or technical evidence that the control measures at CCPs can effectively control the hazard to achieve food safety.
Question 6: Under USDA FSIS regulations, how often must a meat or poultry establishment reassess its HACCP plan?
- Every 6 months
- At least annually (Correct answer)
- Every 2 years
- Only when a new product is introduced
Correct answer: At least annually
USDA FSIS (9 CFR 417.4) requires establishments to reassess their HACCP plans at least annually and whenever there are changes that could affect the hazard analysis.
Question 7: Which of the following best describes a 'sensitive ingredient' in allergen management under HACCP?
- An ingredient that loses flavor at high temperatures
- An ingredient containing or derived from a major food allergen that could cause an allergic reaction (Correct answer)
- An ingredient with a very short shelf life
- An ingredient that is sourced from a single supplier
Correct answer: An ingredient containing or derived from a major food allergen that could cause an allergic reaction
A sensitive ingredient is one that contains or is derived from a major food allergen (e.g., peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish) and requires careful control to prevent undeclared allergen hazards.
HACCP (Hazard Analysis Critical Control Points) General 5
Which of the following scenarios would typically require a HACCP plan reassessment?