Food Safety & HACCP Principles Flashcards

Which type of food hazard is represented by pesticide residues found in fresh produce?

Answer: Chemical hazard

Pesticide residues are chemical hazards that can contaminate food and cause illness if consumed above safe limits.

Under the FDA Food Safety Modernization Act (FSMA), which rule specifically requires covered facilities to conduct a hazard analysis and implement risk-based preventive controls?

Answer: Preventive Controls for Human Food rule

The FSMA Preventive Controls for Human Food rule requires registered food facilities to develop and implement a food safety plan including hazard analysis and preventive controls.

A cold-cut slicer is used continuously throughout the day without cleaning. Which foodborne illness pathogen is most associated with this scenario?

Answer: Listeria monocytogenes

Listeria monocytogenes is particularly associated with contamination from deli slicers and ready-to-eat equipment that is not cleaned and sanitized frequently.

What is the primary purpose of a flow diagram in developing a HACCP plan?

Answer: To provide a detailed map of process steps that enables the team to identify potential hazard points

A flow diagram maps each step in a food production process, allowing the HACCP team to systematically identify where hazards may be introduced, increased, or controlled.

A HACCP team is assessing the severity and likelihood of a hazard during the hazard analysis phase. Which hazard would MOST likely be classified as 'significant' and require a CCP?

Answer: High-severity hazard with reasonable likelihood of occurrence if not controlled

A hazard is significant when both severity and likelihood of occurrence are high enough to warrant a specific CCP; if a prerequisite program adequately controls it, a CCP may not be needed.

Which of the following is an example of an intrinsic factor that affects microbial growth in food?

Answer: Water activity (aw) of the food product itself

Intrinsic factors are properties of the food itself, such as water activity, pH, and nutrient content, as opposed to extrinsic factors like temperature and humidity of the environment.

A food safety inspector observes that HACCP monitoring records show critical limits were met for every batch, yet a recent environmental swab tested positive for Salmonella. What does this suggest about the HACCP system?

Answer: Verification activities may have identified a gap between the written plan and actual process control

A positive environmental swab despite compliant monitoring records indicates the HACCP plan may not be adequately controlling the hazard, which is precisely what verification activities are designed to detect.