Hazard Analysis and Critical Control Point (HACCP) Practice Exam

What process identifies hazards and their control measures?

1. Risk assessment

2. Quality control

3. Hazard analysis

4. Preventive action

The correct answer is: Hazard analysis

Hazard analysis is the process specifically designed to identify potential hazards in food production and outline the control measures necessary to mitigate those risks. It involves a systematic examination of the various stages of food handling, from raw material acquisition through processing and distribution, to pinpoint where hazards could arise. The ultimate goal of hazard analysis is to establish preventive measures that ensure food safety, which is a core principle of the HACCP system. By distinguishing between biological, chemical, and physical hazards, and assessing their severity and likelihood of occurrence, hazard analysis forms the fundamental basis for developing critical control points and implementing effective food safety management systems. This process ensures that appropriate steps are taken to control identified hazards, ultimately preventing foodborne illnesses and ensuring consumer safety. Other methodologies, such as risk assessment and preventive action, may overlap with some components of this process but do not focus specifically on the identification of hazards and their control measures. Quality control, while important in a broader sense, primarily emphasizes maintaining consistent product standards rather than hazard identification.