Food Safety Management Systems Flashcards

In a HACCP plan, what is the primary purpose of a corrective action?

Answer: To eliminate the cause of a critical limit violation and ensure the food is safe

Corrective actions must address both the unsafe food and the root cause of the critical limit deviation.

Which of the following best describes a prerequisite program (PRP) in food safety management?

Answer: A basic operational condition required before implementing HACCP

Prerequisite programs are foundational practices like sanitation and pest control that support an effective HACCP system.

A food safety management system is MOST effective when it is:

Answer: Based on identifying and controlling hazards before they cause illness

Effective food safety systems are proactive, identifying and controlling biological, chemical, and physical hazards before they cause harm.

When verifying a HACCP plan, a manager reviews temperature logs from the past month. This is an example of:

Answer: Conducting a verification activity

Reviewing records to confirm that monitoring procedures were followed and CCPs were under control is a verification activity.

Which group is responsible for developing and maintaining a facility's HACCP plan?

Answer: A team including management and food production staff

A HACCP team with diverse knowledge of the food, process, and hazards is essential for developing an effective plan.

A biological hazard that a HACCP plan must address in raw poultry would MOST likely be:

Answer: Salmonella contamination

Salmonella is a significant biological hazard associated with raw poultry that must be controlled through proper cooking (CCPs).

What does the term 'validation' mean in the context of a HACCP system?

Answer: Proving that the critical limits established will effectively control the hazard

Validation confirms that the HACCP plan's critical limits are scientifically sound and sufficient to control identified hazards.