In HACCP, what term refers to a point at which a control measure can prevent, eliminate, or reduce a hazard to an acceptable level?

In HACCP, what term refers to a point at which a control measure can prevent, eliminate, or reduce a hazard to an acceptable level?

• A. Critical control point
• B. Hazard analysis
• C. Monitoring
• D. Verification

Answer: (A)

Critical control point is the term for the specific point in the process where a control measure can prevent, eliminate, or reduce a hazard to an acceptable level. This is where you apply a critical limit and actively monitor to keep the hazard under control. Hazard analysis identifies which hazards could occur and where control is possible; monitoring is the ongoing checking of the CCP to ensure it stays within limits; verification involves confirming that the HACCP plan is valid and being followed. For example, cooking poultry to a defined internal temperature is a CCP because it directly reduces the hazard of harmful bacteria.

Critical control point is the term for the specific point in the process where a control measure can prevent, eliminate, or reduce a hazard to an acceptable level. This is where you apply a critical limit and actively monitor to keep the hazard under control. Hazard analysis identifies which hazards could occur and where control is possible; monitoring is the ongoing checking of the CCP to ensure it stays within limits; verification involves confirming that the HACCP plan is valid and being followed. For example, cooking poultry to a defined internal temperature is a CCP because it directly reduces the hazard of harmful bacteria.