Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which of the following is recognized by FSIS in 9 CFR 417.2?

1. High risk foods

2. Processing categories

3. Product specifications

4. Hazards

The correct answer is: Processing categories

The correct answer is processing categories. In the context of HACCP, the Food Safety and Inspection Service (FSIS) established regulations in 9 CFR 417 that outline various aspects of a HACCP plan, including the identification of processing categories. These categories help determine the potential risks associated with different types of food processing and guide the establishment of appropriate critical control points (CCPs) to manage these risks effectively. By following these guidelines, food processors can ensure that they are addressing the specific risks inherent to their processing methods and products. This understanding ultimately aids in preventing foodborne illnesses and ensuring food safety. The emphasis on processing categories reflects the need for tailored approaches depending on the nature of the food and how it is handled throughout its lifecycle. In contrast, while high-risk foods, product specifications, and hazards are important components of food safety, they do not directly relate to the definitions and requirements set out in the specific regulation mentioned. Understanding processing categories is crucial for implementing HACCP principles effectively in food production environments.