HACCP System Implementation & Monitoring Flashcards
7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 HACCP System Implementation & Monitoring flashcards as text
During an audit, you find that a facility's HACCP plan has not been reassessed since it was written five years ago. Despite several new products being introduced. What HACCP principle is most likely being violated?
Answer: Principle 6 – Establish verification procedures
Principle 6 (verification) includes the requirement to reassess the HACCP plan whenever changes occur that could affect the hazard analysis or alter established CCPs.
A facility uses continuous temperature recording via a data logger at a pasteurization CCP. What additional monitoring action is STILL required?
Answer: A daily review of the data logger records by the HACCP coordinator
Records from continuous monitoring must be reviewed at an appropriate frequency to detect deviations in a timely manner and take corrective action.
Which of the following statements about HACCP record-keeping is CORRECT?
Answer: Records must document that CCPs are under control and capture deviations and corrective actions
HACCP records must demonstrate that CCPs are monitored and controlled, and must capture any deviations along with corrective actions taken.
A CCP monitoring record shows a critical limit deviation was identified, corrective action was taken, and the affected product was destroyed. The record is signed by the line operator but NOT by a reviewing supervisor. Under most regulatory frameworks, this record is:
Answer: Incomplete because a supervisory review signature is typically required for corrective action records
Most HACCP regulatory requirements (e.g., FDA seafood and juice HACCP) require that corrective action records be reviewed and signed by a qualified individual beyond the line operator.
A food safety auditor is reviewing prerequisite programs (PRPs) as part of a HACCP audit. Why are PRPs important to the HACCP system?
Answer: PRPs provide the hygienic foundation that supports HACCP by controlling general environmental and operational conditions
PRPs control background conditions (sanitation, pest control, employee hygiene) that would otherwise introduce uncontrolled hazards and complicate the HACCP plan.
In a HACCP decision tree, if the answer to 'Is a control measure in place for the identified hazard?' is NO, what is the NEXT appropriate action?
Answer: Modify the step, process, or product to introduce a control measure
If no control measure exists for a significant hazard, the process must be modified to incorporate one before proceeding with CCP determination.
During a HACCP audit of a low-acid canned food facility, the auditor asks to see the scheduled process filed with FDA. The facility cannot produce this document. What is the significance of this finding?
Answer: Critical finding; FDA requires low-acid canned food processes be filed and approved before commercial production
Under 21 CFR Part 113, all scheduled processes for thermally processed low-acid canned foods must be filed with FDA, making this absence a significant regulatory and food safety finding.