Hazard Analysis and HACCP Plan Quiz

Which of the following does NOT occur when conducting a hazard analysis?

• A. A list of hazards is prepared

• B. Critical limits are set

• C. Decisions are made concerning the hazards included in the HACCP Plan

• D. Potential control measures are described

If a problem has occurred more than once within a system, FSIS deems this problem as which of the following?

• A. Unlikely to occur

• B. Reasonably likely to occur

• C. Controlled

• D. Out of control

A step which is NOT conducted within your food processing facility such as storage of your product by a grocery store can be described as which of the following concerning your hazard analysis and HACCP Plan?

• A. Control

• B. Shipping loss

• C. Verification

• D. Absence of control

During meat or poultry processing, which of the following is a ZERO TOLERANCE policy?

• A. Presence of fecal matter or ingesta on the carcass

• B. Presence of water on the carcass

• C. Presence of lactic acid on the carcass

• D. Presence of visible blood on the carcass

When conducting a hazard analysis for tomato soup, one hazard which was identified was a thermometer being dropped into a vat and breaking causing glass and metal shards to be in the product. This has never occurred in this particular facility. Should this be addressed in the HACCP Plan and why?

• A. Yes, every hazard should be addressed in the HACCP Plan

• B. Yes, the likelihood and severity of the hazard is high

• C. No, only biological hazards are addressed in the HACCP Plan

• D. No, the likelihood and severity of the hazard is low

Which of the following should NOT be addressed in a hazard analysis?

• Quality issues

• Significance of a hazard

• Likelihood of a hazard to occur

• Prevention policies which are in place

Which of the following terms can be described as the public health impact of a hazard?

• Occurrence

• Risk

• Likelihood

• Control

When conducting a hazard analysis for raw ground beef chubs, one hazard identified was pathogens such as E. coli and salmonella. Should this be addressed in the HACCP Plan and why?

• Yes, every hazard should be addressed in the HACCP Plan

• Yes, the likelihood and severity of the hazard is high

• No, only chemical hazards are addressed in the HACCP Plan

• No, the likelihood and severity of the hazard is low

Which of the following is the basis for determining the critical control points?

• Verification procedures

• Critical limits

• Hazard analysis

• Distribution procedures

Which of the following terms is used to describe the magnitude and duration of an illness in relation to the significance of a hazard?

• Occurrence

• Experience

• Severity

• Likelihood of occurrence