Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

Practice this question and more.

What is the value to which a food safety hazard is controlled called?

Operational standard
Critical threshold
Critical limit
Management control

The correct answer is: Critical limit

The term that refers to the value to which a food safety hazard is controlled is known as a critical limit. In the context of HACCP, critical limits are essential in ensuring that hazards are effectively managed at each critical control point (CCP). These limits are specific metrics, such as temperature, time, pH, or other measurable factors, that must be maintained to minimize the risk of foodborne illness. Establishing critical limits is crucial because they serve as benchmarks to help food handlers determine whether a process is in control. If a critical limit is not met, it often indicates that there is a potential safety issue that requires immediate corrective action. In this way, the concept of critical limits is fundamental to preventing hazards and ensuring the safety of food products throughout their handling and processing.