Question

Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?

• A. ( {HACCP is a management tool for ensuring food safety.} )
• B. ( {HACCP involves five preliminary steps and seven principles.} )
• C. ( {HACCP is not effective without prior implementation of prerequisite programs.} )
• D. ( {HACCP plan involves establishment of corrective actions as second principle.} )

Hint:

Understanding the seven principles of HACCP is essential for ensuring the safety of food products throughout the production and supply chain.

Answer 1

The Correct Option is D

The Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that identifies, evaluates, and controls hazards. The plan involves five preliminary steps followed by the application of seven principles: 1. Conduct a hazard analysis. 2. Determine the critical control points (CCPs). 3. Establish critical limits for each CCP. 4. Establish monitoring procedures. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish record-keeping and documentation. The second principle of HACCP is to determine the critical control points (CCPs), not the establishment of corrective actions. Hence, option (D) is incorrect.