HACCP Hazard Identification & Risk Assessment 3

Question 1

A HACCP team is evaluating risk for Listeria monocytogenes in a ready-to-eat deli product. Which combination correctly describes its risk profile?

Accepted Answer

High severity, high likelihood

Answer

Listeria monocytogenes has high severity (high mortality in vulnerable populations) and is frequently associated with RTE deli environments.

Question 2

What does a 'prerequisite program' (PRP) address in relation to hazard analysis?

Accepted Answer

Hazards that are not significant enough to require a CCP but still need control

Answer

PRPs such as GMP, sanitation, and pest control manage hazards that are present but not determined to be significant enough to warrant a dedicated CCP.

Question 3

When a HACCP team considers the 'intended use' of a product, why is this critical for hazard identification?

Accepted Answer

Vulnerable populations such as infants or immunocompromised individuals change the significance of certain hazards

Answer

Knowing who will consume the product — including vulnerable groups — raises or lowers the significance of hazards because health consequences vary by consumer.

Question 4

Pesticide residues found above regulatory limits on fresh produce represent which category of HACCP hazard?

Accepted Answer

Chemical

Answer

Pesticide residues are chemical contaminants and are classified as chemical hazards in HACCP hazard analysis.

Question 5

Which analytical technique helps a HACCP team determine whether a hazard 'reasonably likely to occur' by reviewing historical food safety data?

Accepted Answer

Review of epidemiological data, illness reports, and scientific literature

Answer

Epidemiological data and outbreak records provide evidence-based justification for determining which hazards are reasonably likely to occur.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Hazard Identification & Risk Assessment 3