Hazard Analysis and Critical Control Point (HACCP) Practice Exam

If a retort does not reach the critical temperature, what is the first course of action?

1. Send the soup back through the retort

2. Notify the supervisor and halt production

3. Destroy all affected soup

4. No action needed

The correct answer is: Notify the supervisor and halt production

When a retort does not reach the critical temperature, it directly compromises the safety and quality of the food being processed. The correct initial action is to notify the supervisor and halt production. This response is essential because it prevents potentially unsafe food from being distributed and ensures that the facility can assess and address the issue before proceeding further. Halting production allows for an immediate evaluation of the situation to determine whether the equipment malfunctioned, whether the food was properly sealed, and whether further corrective actions need to be implemented. It also protects the integrity of the food safety management system by ensuring that no further production occurs until the issue is resolved. If production were to continue without addressing the lack of critical temperature, it could result in food that is not adequately processed, posing health risks to consumers. Therefore, notifying the supervisor is a crucial step in maintaining food safety and adhering to HACCP principles.