HACCP Hazard Identification & Risk Assessment 4

Question 1

Which of the following organisms is most commonly associated with undercooked poultry and is a key biological hazard to identify in poultry processing HACCP plans?

Accepted Answer

Campylobacter jejuni

Answer

Campylobacter jejuni is the most frequently reported foodborne pathogen linked to poultry and is a primary biological hazard in poultry HACCP plans.

Question 2

What distinguishes a 'hazard' from a 'defect' in HACCP terminology?

Accepted Answer

A hazard poses a reasonable potential to cause illness or injury; a defect affects quality but not safety

Answer

HACCP focuses exclusively on safety hazards — agents that can cause harm — while defects are quality issues that do not pose a health risk.

Question 3

A food safety team identifies that incoming raw milk can harbor Brucella spp. At which HACCP principle is this finding documented?

Accepted Answer

Principle 1 — Conduct a Hazard Analysis

Answer

Identifying and evaluating biological hazards such as Brucella in raw materials is part of Principle 1, the hazard analysis.

Question 4

Histamine fish poisoning (scombrotoxin) in tuna is classified as which type of hazard?

Accepted Answer

Biological — from bacterial growth producing toxin, but categorized as chemical

Answer

Although histamine is produced by bacterial action, the toxin itself is a chemical compound and is classified as a chemical hazard in HACCP.

Question 5

Which factor would INCREASE the significance rating of a biological hazard during HACCP hazard analysis?

Accepted Answer

The product is intended for sale in a hospital cafeteria serving immunocompromised patients

Answer

Serving immunocompromised consumers dramatically increases severity, raising the significance of hazards that might be acceptable for the general public.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Hazard Identification & Risk Assessment 4