Which HACCP principle involves listing hazards significant enough to cause injury or illness?

• A. Determine Critical Limits
• B. Establish Monitoring Procedures
• C. Verify the HACCP System
• D. Conduct a Hazard Analysis

Answer: (D)

The main idea being tested is identifying and listing hazards that could cause injury or illness. In HACCP, hazard analysis is the step where you examine each part of the process to identify potential biological, chemical, and physical hazards that could occur. For each hazard, you assess how serious the health impact would be and how likely it is to occur, so you can determine which hazards are significant and need controls. The act of listing those significant hazards is what the hazard analysis entails, and it sets up what needs to be controlled in the plan.

The other steps focus on what happens after hazards are identified: determining critical limits defines the measurable criteria to prevent, eliminate, or reduce the hazards; establishing monitoring procedures describes how you track that those limits are met; and verifying the HACCP system involves confirming that the plan is functioning correctly and is still appropriate.