Question

In the Hazard Analysis and Critical Control Points (HACCP) system, what is the initial step?

a) Establishing corrective actions
b) Identifying critical control points
c) Determining hazards and risks
d) Setting monitoring procedures

Which step involves setting specific criteria that must be achieved at each Critical Control Point (CCP) to control hazards?
a) Establishing monitoring procedures
b) Determining hazards and risks
c) Establishing limits at each CCP
d) Implementing corrective actions

What is the purpose of monitoring procedures in the HACCP system?
a) Identifying hazards
b) Implementing corrective actions
c) Ensuring compliance with established limits
d) Establishing verification procedures

What action should be taken if a critical limit is met or exceeded during monitoring, according to the statements?
a) Continue regular monitoring
b) Establish a record-keeping system
c) Implement corrective actions
d) Revise the established limits

What does the record-keeping system in the HACCP system provide positive documentation for?
a) Identifying hazards
b) Establishing monitoring procedures
c) Ensuring compliance with established limits
d) Demonstrating that critical limits are being met

Which step involves demonstrating that the HACCP system is functioning as planned?
a) Establishing corrective actions
b) Implementing verification procedures
c) Identifying critical control points
d) Setting monitoring procedures

Answer 1

In HACCP, the initial step is determining hazards and risks. Establishing limits at each CCP sets specific criteria to control hazards, while monitoring procedures ensure these limits are followed. Corrective actions are taken if limits are exceeded, and record-keeping demonstrates compliance. Verification procedures confirm the HACCP system's effectiveness.

Step-by-step explanation:

Hazard Analysis and Critical Control Points (HACCP)

The initial step in the Hazard Analysis and Critical Control Points (HACCP) system is c) Determining hazards and risks. This step involves analyzing potential hazards associated with a food product and its production process, which is critical in designing an effective HACCP plan.

The step that involves setting specific criteria to control hazards at each Critical Control Point (CCP) is c) Establishing limits at each CCP. These limits must be clearly defined and scientifically validated to ensure they are effective in reducing or eliminating food safety hazards.

The purpose of monitoring procedures in the HACCP system is c) Ensuring compliance with established limits. By regular monitoring, businesses can verify that the CCPs are under control and the limits are being adhered to at all times.

If a critical limit is met or exceeded during monitoring, the appropriate action is c) Implement corrective actions. These actions aim to address the non-compliance and bring the process back into control to ensure food safety is maintained.

The record-keeping system in HACCP provides positive documentation for d) Demonstrating that critical limits are being met. This enables businesses to provide evidence that they are effectively managing food safety risks and complying with regulatory requirements.

The step that involves demonstrating the HACCP system is functioning as planned is b) Implementing verification procedures. Verification activities are essential to confirm that the HACCP plan is working effectively and that all hazards are being properly controlled.