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Hazard Identification & Risk Assessment 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 Hazard Identification & Risk Assessment flashcards as text

  1. Which term describes the probability that a hazard will occur multiplied by the severity of its consequences?

    Answer: Risk

    Risk is the combination of the likelihood of a hazard occurring and the severity of harm it would cause.

  2. A HACCP team is evaluating allergen cross-contact on a shared production line. Which type of hazard does allergen cross-contact represent?

    Answer: Chemical

    Allergens are classified as chemical hazards under HACCP because they are chemical substances that can cause adverse health reactions.

  3. During hazard analysis, a team identifies Listeria monocytogenes as a concern in a ready-to-eat deli meat facility. What characteristic of this pathogen makes it a significant hazard?

    Answer: Its ability to grow at refrigeration temperatures

    Listeria monocytogenes is uniquely dangerous in RTE foods because it can grow at refrigeration temperatures (as low as 0°C/32°F).

  4. Which of the following best describes a 'reasonably likely to occur' standard used in hazard analysis?

    Answer: A hazard that has a realistic chance of occurring without proper controls

    The 'reasonably likely to occur' standard filters hazards to those with a realistic probability given the specific process, not merely theoretical possibilities.

  5. Which source is MOST valuable for a HACCP team identifying microbiological hazards associated with a specific raw ingredient?

    Answer: FDA's Bad Bug Book and peer-reviewed food safety literature

    The FDA Bad Bug Book and scientific literature provide evidence-based information on pathogens associated with specific foods and ingredients.

  6. A frozen vegetable processor finds metal fragments from equipment wear. Which factor determines whether this physical hazard is 'significant'?

    Answer: Severity of injury (e.g., size, hardness) and likelihood it will occur

    Significance of a physical hazard is determined by assessing both the severity of potential injury and the likelihood that the hazard will occur in the product.

  7. When conducting a hazard analysis for a thermally processed canned food, which biological hazard receives the highest priority due to its potential to form heat-resistant spores?

    Answer: Clostridium botulinum

    Clostridium botulinum produces highly heat-resistant spores and a deadly neurotoxin, making it the primary hazard concern for low-acid canned foods.