Hazard Analysis and Critical Control Point (HACCP) Practice Exam

In hazard analysis, what must be identified once a hazard is deemed likely to occur?

1. Quality assurance measures

2. Control measures and their application

3. Marketing strategies

4. Food labeling requirements

The correct answer is: Control measures and their application

Once a hazard is deemed likely to occur in a food production system, it is essential to identify control measures and their application. This step is crucial in the HACCP framework because control measures are the strategies or actions taken to mitigate or eliminate the identified hazards. Control measures can include specific practices, procedures, temperature controls, or any methods that can help reduce the likelihood of the hazard causing harm to consumers. Identifying the appropriate control measures allows a facility to develop a plan that ensures food safety by addressing potential risks effectively. This proactive approach is a cornerstone of the HACCP system, serving to protect public health and ensure regulatory compliance. The other options, while relevant to food safety and production, do not address the immediate need for action following the identification of a potential hazard in the hazard analysis phase. Quality assurance measures, marketing strategies, and food labeling requirements are important but do not directly contribute to the immediate control of identified hazards in the context of HACCP.