HACCP Hazard Identification & Risk Assessment 2 — Questions and Answers
Question 1: Which of the following best describes a 'severity' factor in HACCP risk assessment?
- The likelihood that a hazard will occur in the food
- The magnitude of the adverse health effect if a hazard is consumed (Correct answer)
- The number of processing steps where a hazard may be introduced
- The cost associated with controlling a particular hazard
Correct answer: The magnitude of the adverse health effect if a hazard is consumed
Severity refers to the seriousness of the health consequences if a consumer is exposed to the hazard.
Question 2: Aflatoxin contamination in peanuts is classified under which HACCP hazard category?
- Physical
- Chemical (Correct answer)
- Biological
- Radiological
Correct answer: Chemical
Aflatoxin is a mycotoxin (a chemical produced by mold), so it falls under the chemical hazard category.
Question 3: During a HACCP hazard analysis, a team determines a hazard is 'reasonably likely to occur.' What does this conclusion trigger?
- The hazard is documented but requires no further action
- The hazard must be addressed with a Critical Control Point or other control measure (Correct answer)
- The process must be shut down immediately
- The product must be recalled from the market
Correct answer: The hazard must be addressed with a Critical Control Point or other control measure
Hazards reasonably likely to occur must be controlled through CCPs or prerequisite programs addressed in the HACCP plan.
Question 4: Which source document is most useful when identifying biological hazards for a new meat product during hazard analysis?
- OSHA workplace safety guidelines
- FDA Bad Bug Book or USDA pathogen risk data (Correct answer)
- Company financial audit records
- ISO 9001 quality management standards
Correct answer: FDA Bad Bug Book or USDA pathogen risk data
The FDA Bad Bug Book and USDA pathogen risk data provide validated information on pathogens associated with specific food commodities.
Question 5: A food manufacturer identifies glass fragments from equipment as a hazard. This is an example of which hazard type?
- Biological
- Chemical
- Physical (Correct answer)
- Allergen
Correct answer: Physical
Glass fragments are foreign objects that can cause physical injury, making them a physical hazard.
Question 6: What is the primary purpose of a process flow diagram in HACCP hazard analysis?
- To document employee training records
- To visually map all steps where hazards may be introduced, increased, or controlled (Correct answer)
- To calculate the cost of production per unit
- To track customer complaints about food safety
Correct answer: To visually map all steps where hazards may be introduced, increased, or controlled
The flow diagram provides a step-by-step visual reference that the HACCP team uses to systematically identify potential hazards at each processing stage.
Question 7: Which of the following is considered an allergen hazard in the United States under FALCPA?
- Corn and rice
- Tree nuts and wheat (Correct answer)
- Garlic and onion
- Caffeine and tannins
Correct answer: Tree nuts and wheat
FALCPA designates eight major allergens including tree nuts and wheat; corn, rice, garlic, and onion are not included.
HACCP Hazard Identification & Risk Assessment 2
Which of the following best describes a 'severity' factor in HACCP risk assessment?