Practice Test Geeks(CHA) Certified HACCP Auditor Practice Test
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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. A HACCP auditor reviews a hazard analysis that lists 'broken glass from overhead lights' as a physical hazard. Which preventive measure is most appropriate?

    Answer: Installing shatter-resistant or shielded lighting fixtures

    Shatter-resistant or shielded lighting prevents glass fragments from entering food if a bulb breaks, directly addressing the source of the hazard.

  2. Which of the following is a chemical hazard that can develop naturally in certain fish species if the fish is temperature-abused post-harvest?

    Answer: Histamine (scombrotoxin)

    Histamine (scombrotoxin) forms when bacteria decarboxylate histidine in scombroid fish (tuna, mahi-mahi) held at improper temperatures.

  3. In a hazard analysis decision tree, the question 'Does a control measure exist for the identified hazard?' leads to what outcome if the answer is 'No'?

    Answer: Modify the process or product so that a control measure can be applied

    If no control measure exists, the HACCP team must determine whether process or product modification is necessary to address the significant hazard.

  4. A mycotoxin such as aflatoxin is best categorized under which hazard type during HACCP hazard analysis?

    Answer: Chemical — naturally occurring toxin

    Mycotoxins like aflatoxin are chemical hazards because they are toxic compounds produced by molds, not the mold organisms themselves.

  5. When using a risk matrix to prioritize hazards, which combination warrants the highest priority for control?

    Answer: High severity and high likelihood

    Hazards that are both highly severe and highly likely to occur represent the greatest risk and must receive immediate control priority.

  6. Which step in the HACCP hazard analysis process involves reviewing ingredient specifications, flow diagrams, and processing parameters?

    Answer: Gathering preliminary information before listing potential hazards

    Gathering preliminary information — including ingredient data, flow diagrams, and process parameters — provides the foundation for accurately identifying potential hazards.

  7. A juice manufacturer performs hazard analysis for apple juice. Which parasitic hazard was implicated in a major outbreak linked to unpasteurized apple juice and must be evaluated?

    Answer: Cryptosporidium parvum

    Cryptosporidium parvum was implicated in a 1996 outbreak linked to unpasteurized Odwalla apple juice, making it a relevant hazard in juice HACCP plans.