Question

In which step in the HACCP plan can you identify where hazards can be prevented, eliminated, or reduced to safe levels?

1) Conduct a hazard analysis
2) Determine critical control points
3) Establish critical limits
4) Identify corrective actions

Answer 1

In the HACCP plan, hazards can be prevented, eliminated, or reduced to safe levels in the step of identifying corrective actions.

Step-by-step explanation:

In the Hazard Analysis and Critical Control Points (HACCP) plan, the step where hazards can be prevented, eliminated, or reduced to safe levels is step 4) Identify corrective actions.

During this step, you identify actions that can be taken to correct any hazards that have been identified. These corrective actions can include implementing specific procedures, adjusting critical limits, or modifying the process to eliminate or reduce the identified hazards.

For example, if a hazard is identified as the presence of bacteria in a food product, a corrective action might be implementing a cooking process at a specific temperature and time to kill the bacteria and ensure food safety.