Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Is controlling the temperature of milk received from farms a prerequisite program in milk pasteurization?

1. Yes

2. No

3. Sometimes

4. Depends on jurisdiction

The correct answer is: No

Controlling the temperature of milk received from farms is a crucial step in ensuring the safety and quality of milk, but it falls under the category of prerequisite programs rather than a direct part of the critical control points within HACCP. Prerequisite programs are the basic conditions and activities that must be in place to maintain a hygienic processing environment, including receiving, storing, and handling raw materials like milk. In the context of milk pasteurization, while maintaining proper temperature is essential for preventing microbial growth and ensuring effective pasteurization, it is not a critical control point during the pasteurization process itself. The critical control points in HACCP focus on the stages where control can be applied to prevent or eliminate food safety hazards. Therefore, while temperature control is important, it serves as a supportive practice rather than being a standalone critical control point in the HACCP plan. Understanding the distinction between prerequisite programs and critical control points is vital for implementing an effective HACCP plan.