Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which of the following represents a preventive measure in the HACCP system?

1. Active monitoring

2. Corrective actions

3. Critical review

4. Standard setting

The correct answer is: Active monitoring

Active monitoring serves as a preventive measure in the HACCP system because it involves the continuous observation and measurement of critical control points (CCPs) during the production process. This proactive approach enables the identification and correction of potential hazards before they escalate into significant issues that could compromise food safety. By keeping a close watch on parameters such as temperature, time, and pH levels, one can ensure that the processes are functioning as intended, thereby maintaining food safety standards. While other options like corrective actions, critical review, and standard setting have their roles within the HACCP framework, they do not directly align with the core concept of preventing hazards before they occur. Corrective actions come into play only after a deviation from established control measures has been detected. Critical review involves assessing the system and its components but does not inherently serve as a proactive measure. Standard setting involves establishing the benchmarks for safety but, by itself, does not monitor or prevent hazards actively. Therefore, active monitoring is crucial in maintaining the integrity of the HACCP system and safeguarding food safety.