Describing hazards

Question 1

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Tofu: There are rocks and stones in the incoming soybeans.

Answer 1

Physical (P)
Hazardous extraneous material (rocks and stones)
Poor harvesting practices at the farm
PP: Transportation, Receiving and Storage
SOP: Receiving, New Supplier Approval

Question 2

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Vegetable wrap: Employee does not wash hands after blowing nose

Answer 2

Biological (B)
Pathogen contamination
Improper employee hygiene and handling practices
PP: Personnel training
SOP: Personal Hygiene Training

Question 3

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Sausage: metal fragments found in ground pork after grinding

Answer 3

Physical (P)
Hazardous extraneous material (metal fragments)
Equipment wear and tear
PP: equipment
SOP: Preventive maintenance program

Question 4

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Chocolate covered peanuts: The pre-operational sanitation inspection indicates that there are food residues left in the panning equipment.

Answer 4

Chemical (C)
Presence of allergens
Unsanitary equipment
PP: Sanitation
SOP: Sanitation, Pre-operational inspection

Question 5

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Juice: A new bottle supplier has a high level of broken bottles in every shipment

Answer 5

Physical (P)
Hazardous extraneous material (glass particles)
Due to contamination during manufacture or transportation (of bottles)
PP: Receiving
SOP: Receiving, New Supplier Approval

Question 6

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Bean sprouts: The no-rinse sanitizer concentration level is 150-200ppm. There is no designated equipment making the sanitizer solution.

Answer 6

Chemical (C) and biological (B)
Contamination with non-food chemicals and pathogen contamination
Residual sanitation chemicals and unsanitary equipment
PP: Sanitation and pest control
SOP: sanitation, and sanitation monitoring

Question 7

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Bottled water: the scheduled maintenance of the UV water filtering system has been delayed for two weeks because of a busy Christmas season

Answer 7

Biological (B)
Pathogen survival
Equipment wear and tear, infrequent maintenance procedures
PP: Equipment
SOP: Preventive maintenance program

Question 8

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Sandwich-making: The walls in the processing area are poorly maintained. They are water damaged and have holes in them.

Answer 8

Biological (B)
Pathogen contamination
Poorly maintained premises
PP: Premises (& water)
SOP: scheduled premises inspection

Question 9

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Soup: A batch of clam chowder was labelled incorrectly; the label does not include ‘clams’.

Answer 9

Chemical (C)
Presence of allergens
Incorrect label
PP: Recall or personnel training
SOP: Soup-making procedure; shipping

Question 10

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Soup: A soup manufacturer has not monitored their thermometer to ensure it is reading the correct temperature because the traceable thermometer is broken.

Answer 10

Biological (B)
Pathogen survival
Improper heat treatment
PP: Equipment
SOP: Preventive maintenance program

Question 11

List the hazard description, type and symbol, why the hazard may occur, and the prerequisite program and SOP associated with it.

Yogurt: On a particularly busy day, the pasteurizer forgot to inoculate the yogurt, the milk therefore sat at 42 degrees C for two hours.

Answer 11

Biological (B)
Pathogen growth
Time and temperature abuse
PP: Personnel Training
SOP: Yogurt making procedure

Question 12

What needs to be identified in the ‘monitoring procedures’ column of a CCP determination table (form 10)? [4]

Answer 12

• Testing procedure
• Frequency and time
• Person responsible
• Documentation

Question 13

What needs to be identified in the ‘deviation procedures’ column of the CCP determination Table (form 10)? [4]

Answer 13

• The cause of deviation is identified and eliminated
• The CCP is under control after the corrective action is taken
• Measures to prevent reocurrence are established
• No product that is injurious to health or otherwise adulterated as a result of deviation enters commerce

Control the hazard, correct the cause, specify procedures

Question 14

What needs to be identified in the ‘verification procedures’ column of the CCP determination table (form 10)?

Answer 14

• Includes: reviews of HACCP plans, CCP records, critical limits, and microbial sampling analysis
• Purpose: ensure HACCP plan is effective
• Examples: lab tests; document reviews