HACCP Principle 1: Conducting a Hazard Analysis

What is the first principle of HACCP?

• Conduct a hazard analysis

• Determine critical control points

• Establish critical limits

• Establish monitoring procedures

Conducting a hazard analysis is critical in the HACCP plan because:

• it helps identify potential food safety hazards.

• it ensures compliance with food safety regulations.

• it reduces the cost of food production.

• it improves the taste of food products.

What are the three types of hazards identified in the process flow diagram for food safety?

• Biological, Chemical, Physical

• Chemical, Physical, Radiological

• Physical, Biological, Ergonomic

• Biological, Radiological, Mechanical

Which of the following is an example of a biological hazard in food safety?

• Hydraulic fluid

• Metal fragments

• E. coli

• Glass

The type of hazard that involves foreign objects such as metal fragments, glass, or plastic is:

• Chemical hazard

• Biological hazard

• Physical hazard

• Ergonomic hazard

When determining if a hazard is significant enough to be addressed in your HACCP plan, what factors must you evaluate?

• Severity of the hazard and its likely occurrence

• Cost of implementing control measures

• Availability of resources

• Impact on production efficiency

Tags

NGSS.HS-ETS1-3

How is occurrence determined when evaluating hazard significance?

• By assessing the frequency of the hazard

• By evaluating the potential impact

• By considering the cost of mitigation

• By analyzing historical data

Tags

NGSS.MS-ESS3-2

What must be done for hazards that are both highly likely to occur and cause severe illness?

• They must be ignored.

• They must be monitored regularly.

• They must be eliminated or controlled immediately.

• They must be documented for future reference.

Tags

NGSS.MS-ESS3-2

What is the typical requirement for hazards with low likelihood and low severity?

• No action required

• Regular monitoring

• Immediate action

• Detailed risk assessment

What are the identified biological hazards in ground beef processing?

• E. coli and Salmonella

• Listeria and Campylobacter

• Both A and B

• None of the above