Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

Practice this question and more.

Which specific outbreak in the early 1970s led to a systems approach to food safety management?

A foodborne botulism, caused by C. botulinum
Listeriosis caused by L. monocytogenes
Simultaneous outbreaks of paralytic shellfish poisoning
Foodborne illness caused by Salmonella

The correct answer is: A foodborne botulism, caused by C. botulinum

The outbreak that led to a systems approach to food safety management was a foodborne botulism outbreak caused by Clostridium botulinum. This particular incident highlighted the critical need for a comprehensive and systematic method in managing food safety hazards. The severity and potentially life-threatening nature of botulism, which can result from improperly canned foods and other food products, underscored the importance of identifying and controlling critical points in the food production process to prevent such bacterial contamination. The botulism outbreak prompted a shift towards a more preventive approach in food safety, emphasizing that controlling hazards at various stages of food production—from sourcing raw ingredients to processing, storage, and distribution—can help ensure that pathogenic organisms are eliminated or reduced to safe levels. This systemic thinking formed the foundation of HACCP principles, which focus on identifying critical control points (CCPs) where risks can be mitigated effectively, ultimately aiming to ensure public health safety.