WSQ HACCP Principles 2 — Questions and Answers
Question 1: What are the three types of food safety hazards analysed in HACCP?
- Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects) (Correct answer)
- Temperature, time, and human error
- Raw ingredients, equipment, and environment
- Contamination, spoilage, and poor labelling
Correct answer: Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects)
HACCP hazard analysis considers three categories: biological hazards (bacteria, viruses, parasites), chemical hazards (pesticides, cleaning agents, allergens, natural toxins), and physical hazards (glass, metal, bone fragments, plastic). All three must be assessed for each step of the food process.
Question 2: What is a 'prerequisite programme' (PRP) in relation to HACCP?
- The basic hygiene and operational conditions required to establish a hygienic environment, which support HACCP by preventing hazards before they reach the process — e.g., pest control, supplier control, personal hygiene (Correct answer)
- The first step of the HACCP process — the hazard analysis
- The documentation system for recording CCP monitoring
- A government certification programme for food safety
Correct answer: The basic hygiene and operational conditions required to establish a hygienic environment, which support HACCP by preventing hazards before they reach the process — e.g., pest control, supplier control, personal hygiene
Prerequisite programmes (PRPs) are the foundational hygiene and operational practices that create the right environment for HACCP to function — including cleaning and sanitation, pest control, personal hygiene, supplier control, and maintenance. PRPs prevent general contamination before the HACCP system addresses specific CCPs.
Question 3: Which of the following is an example of a biological food safety hazard?
- Salmonella bacteria in undercooked poultry (Correct answer)
- Pesticide residues on unwashed vegetables
- A fragment of bone in minced meat
- Excess sodium in processed food
Correct answer: Salmonella bacteria in undercooked poultry
Salmonella is a biological hazard — a pathogenic bacterium that commonly contaminates poultry and can cause severe foodborne illness if the poultry is not cooked to a safe internal temperature. Biological hazards include bacteria, viruses, fungi, and parasites.
Question 4: What is HACCP Principle 6 (verification)?
- Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits (Correct answer)
- Identifying critical control points in the process
- Establishing monitoring procedures for CCPs
- Documenting all HACCP procedures and records
Correct answer: Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits
Verification (Principle 6) involves activities that confirm the HACCP system is valid and working as intended. This includes reviewing CCP monitoring records, calibrating measuring equipment, conducting periodic audits, and testing finished products. Verification is distinct from monitoring — it confirms the system itself is effective.
Question 5: Why is documentation (Principle 7) essential in HACCP?
- Records provide evidence that the HACCP system is being implemented correctly, support investigations when problems occur, and demonstrate due diligence to regulators and auditors (Correct answer)
- Documentation is only required by government regulation and serves no practical purpose
- Records are only needed when a recall is initiated
- Documentation is optional for small food businesses with fewer than 5 employees
Correct answer: Records provide evidence that the HACCP system is being implemented correctly, support investigations when problems occur, and demonstrate due diligence to regulators and auditors
Documentation is the backbone of HACCP — records of hazard analyses, CCP monitoring, corrective actions, and verification activities provide evidence that the system is being followed. In the event of a foodborne illness outbreak, records enable rapid investigation. They also demonstrate due diligence to SFA and auditors.
Question 6: In the Singapore context, which food establishments are required to implement a HACCP-based food management system?
- Licensed food manufacturers and central kitchens, as well as some categories of food establishments as required by SFA (Correct answer)
- All food establishments including individual hawker stalls
- Only food exporters — HACCP is not required for domestic food service
- Only establishments with more than 50 employees
Correct answer: Licensed food manufacturers and central kitchens, as well as some categories of food establishments as required by SFA
In Singapore, SFA requires licensed food manufacturers, food caterers, and central kitchens to implement HACCP-based food management systems. While small hawker stalls follow Food Safety Management Systems (FSMS) appropriate to their scale, larger operations and manufacturers must have formal HACCP plans.
WSQ HACCP Principles 2
What are the three types of food safety hazards analysed in HACCP?