WSQ HACCP Principles 2

Question 1

What are the three types of food safety hazards analysed in HACCP?

Accepted Answer

Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects)

Answer

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?

Accepted 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

Answer

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?

Accepted Answer

Salmonella bacteria in undercooked poultry

Answer

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)?

Accepted Answer

Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits

Answer

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?

Accepted 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

Answer

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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ HACCP Principles 2