In HACCP, in which step can hazards that can be prevented, eliminated, or reduced to safe levels be identified?

In HACCP, in which step can hazards that can be prevented, eliminated, or reduced to safe levels be identified?

• A. Conduct a hazard analysis
• B. Determine critical control points
• C. Establish critical limits
• D. Identify corrective actions

Answer: (B)

Focusing on where control is planned for hazards is the key idea. In HACCP, you first map out all hazards and assess how serious or likely they are, but the step that specifically identifies which hazards can be prevented, eliminated, or reduced to safe levels by applying control at a specific point is the CCP-determination step. This is because a critical control point is defined as a step at which control can be applied to prevent or reduce a hazard to an acceptable level. So, deciding where to apply those controls—the CCPs—pins down which hazards require that level of intervention. The hazard analysis step identifies hazards in general, but the step that tags hazards as ones that will be controlled at a CCP is the CCP determination step.

Focusing on where control is planned for hazards is the key idea. In HACCP, you first map out all hazards and assess how serious or likely they are, but the step that specifically identifies which hazards can be prevented, eliminated, or reduced to safe levels by applying control at a specific point is the CCP-determination step. This is because a critical control point is defined as a step at which control can be applied to prevent or reduce a hazard to an acceptable level. So, deciding where to apply those controls—the CCPs—pins down which hazards require that level of intervention. The hazard analysis step identifies hazards in general, but the step that tags hazards as ones that will be controlled at a CCP is the CCP determination step.