WSQ HACCP Principles — Questions and Answers
Question 1: What does 'HACCP' stand for?
- Hazard Analysis and Critical Control Points (Correct answer)
- Hygiene Assessment and Contamination Control Procedures
- Health and Catering Compliance Programme
- Hazardous Agent Control and Containment Protocol
Correct answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points — a systematic, science-based approach to food safety management that identifies, evaluates, and controls hazards that are significant for food safety, rather than relying solely on end-product testing.
Question 2: How many principles does the HACCP system consist of?
- 7 principles (Correct answer)
- 5 principles
- 3 principles
- 10 principles
Correct answer: 7 principles
The HACCP system consists of 7 principles: (1) Conduct hazard analysis, (2) Identify Critical Control Points, (3) Establish critical limits, (4) Establish monitoring procedures, (5) Establish corrective actions, (6) Establish verification procedures, and (7) Establish documentation and record-keeping.
Question 3: What is a 'Critical Control Point (CCP)' in a food process?
- A step in the process at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level (Correct answer)
- Any step in the food preparation process regardless of safety significance
- A temperature measurement point only
- The final step before food is served to the customer
Correct answer: A step in the process at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level
A CCP is a specific step in a food production process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. If a CCP is lost, the safety of the food may be compromised. Examples include cooking (kills pathogens) and metal detection (removes metal fragments).
Question 4: What is a 'critical limit' in HACCP?
- The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard (Correct answer)
- The limit on the number of CCPs in a process
- The maximum amount of any ingredient that may be added to a recipe
- The time limit for consuming food after it has been cooked
Correct answer: The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard
A critical limit is a measurable, specific value (such as a minimum cooking temperature or a maximum time in the danger zone) that separates safe from unsafe at a CCP. If food falls outside the critical limit at a CCP, corrective action must be taken.
Question 5: What does HACCP Principle 4 (monitoring) require?
- Establishing planned measurements or observations to assess whether a CCP is under control within its critical limits (Correct answer)
- Identifying all potential food safety hazards in the process
- Setting corrective actions for when a CCP is out of control
- Recording all HACCP activities in a log
Correct answer: Establishing planned measurements or observations to assess whether a CCP is under control within its critical limits
HACCP Principle 4 requires establishing a monitoring system for each CCP — specifying what will be measured or observed, how it will be measured, how often it will be monitored, and who is responsible. Monitoring confirms that each CCP remains within its critical limits.
Question 6: In a HACCP system, what is a 'corrective action'?
- The action to be taken when monitoring indicates a deviation from a critical limit at a CCP, to restore control and prevent unsafe food from reaching consumers (Correct answer)
- An action taken to improve the taste or presentation of food
- A procedure for retraining staff after a food safety incident
- A voluntary recall of food products from the market
Correct answer: The action to be taken when monitoring indicates a deviation from a critical limit at a CCP, to restore control and prevent unsafe food from reaching consumers
A corrective action is the predetermined response when monitoring shows that a CCP has deviated outside its critical limit. Corrective actions include identifying and disposing of affected food, restoring control of the process, and investigating the root cause to prevent recurrence.
WSQ HACCP Principles
What does 'HACCP' stand for?