Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which of the following is one of the 7 principles of HACCP?

1. Establish critical and corrective actions

2. Identify CCPs

3. Monitor hazard points

4. Maintain a sanitary food processing/handling environment

The correct answer is: Identify CCPs

Identifying Critical Control Points (CCPs) is a fundamental principle of the HACCP system, which is designed to ensure food safety by preventing hazards before they occur. The identification of CCPs focuses on points in the food production process where control can be applied to eliminate or reduce food safety hazards to acceptable levels. Recognizing these points is crucial because it allows food safety managers to implement specific monitoring and corrective actions where necessary, thereby ensuring that food products remain safe for consumption. This principle involves assessing the entire food production process to pinpoint where hazards could be introduced or where significant control can be exercised. By effectively identifying these critical points, an organization can develop a structured plan to monitor each CCP and maintain safety standards, which is central to the purpose of HACCP. The other options, while important aspects of food safety and quality management, do not represent one of the seven core principles of HACCP. Maintaining a sanitary environment, for instance, is crucial but it's more related to general good manufacturing practices rather than a specific HACCP principle.