Hazard Analysis and Critical Control Point (HACCP) Practice Exam

What term describes a measure that prevents, eliminates, or reduces a hazard to a safe level during food production?

1. Prerequisite program

2. Sanitation program

3. Control measure

4. Hazard analysis

The correct answer is: Control measure

The term that best describes a measure that prevents, eliminates, or reduces a hazard to a safe level during food production is "control measure." In the context of Hazard Analysis and Critical Control Point (HACCP) systems, control measures are essential components designed to ensure food safety. They are interventions or actions taken to manage identified hazards, which can include temperature control, cooking procedures, or ingredient management. Control measures are specifically aimed at reducing risk during the food production process, ensuring that any potential hazards are effectively managed to maintain safety standards. This can involve various techniques depending on the nature of the hazard and the specific food production environment. Other terms, while related to food safety practices, do not capture the action of mitigating hazards in quite the same way. For example, prerequisite programs refer to foundational practices and conditions that must be in place for food safety but aren't direct measures taken on a specific hazard. Sanitation programs focus on cleaning and hygiene practices but don't necessarily address hazard control directly. Hazard analysis, on the other hand, refers to the process of identifying potential hazards rather than the measures taken to control them.