Safety Systems & Standards 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 Safety Systems & Standards flashcards as text
Which of the following scenarios represents a 'near miss' in a food safety management system and how should it be handled?
Answer: A critical limit exceedance that is caught before product is released; treated as a full corrective action event
A near-miss event that reaches the critical limit triggers the same corrective action procedures as an actual deviation to prevent recurrence.
The HACCP principle of 'verification' is distinct from 'validation' in that verification:
Answer: Confirms that the HACCP system is operating as intended during routine production
Verification involves ongoing activities (e.g., record review, calibration, audits) confirming the HACCP plan is being implemented correctly.
A HACCP team is reviewing an allergen cross-contact risk at a shared production line. Which type of hazard does allergen cross-contact represent?
Answer: Chemical hazard
Allergens are classified as chemical hazards within the HACCP hazard analysis framework.
According to USDA HACCP regulations (9 CFR Part 417), how often must a meat or poultry establishment reassess its HACCP plan?
Answer: At least annually
9 CFR 417.4 requires that establishments reassess their HACCP plans at least annually to ensure the plan remains effective.
When a critical limit deviation occurs at a CCP, the FIRST action that should be taken is:
Answer: Segregate and hold the affected product pending disposition
Segregating and holding potentially unsafe product prevents it from reaching consumers while the cause of the deviation is investigated.
Which element of a HACCP system provides documented evidence that a monitoring instrument (e.g., thermometer) gives accurate readings?
Answer: Calibration record
Calibration records demonstrate that monitoring instruments have been tested against a known standard and are providing accurate measurements.
In applying Codex HACCP Principle 1, which of the following would be considered a 'reasonably likely to occur' biological hazard in raw ground beef?
Answer: Escherichia coli O157:H7 contamination from the slaughter process
E. coli O157:H7 is a well-documented hazard in raw ground beef that is reasonably likely to be present without preventive controls.