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 must be provided by suppliers to help control the risk of chemical hazards?

Regular audits
Certificates of Analysis (COAs)
Customer feedback reports
Product quality benchmarks

The correct answer is: Certificates of Analysis (COAs)

Certificates of Analysis (COAs) are essential documents provided by suppliers that offer detailed information about the chemical composition and safety of the products they supply. These certificates typically include results from laboratory analyses confirming that the products meet specified safety standards and regulatory requirements. By providing COAs, suppliers can help their customers ensure that the products are free from harmful chemical contaminants and are suitable for their intended use, thereby effectively controlling the risk of chemical hazards in the food production process. In contrast, other options, while useful in their own respects, do not directly address the verification of chemical safety in the same manner that COAs do. Regular audits might assess overall compliance and operational effectiveness, but they may not provide specific information about individual product safety. Customer feedback reports focus on user experience and satisfaction rather than on empirical safety data. Product quality benchmarks may help in maintaining consistency and high standards but do not specifically address the presence or absence of chemical hazards in the products supplied.