Certified HACCP Auditor Practice Exam

In risk management within HACCP, which factors determine potential hazards?

1. Only historical data

2. The likelihood and severity of the risk

3. Published industry standards

4. Employee feedback

The correct answer is: The likelihood and severity of the risk

In the context of risk management within a HACCP (Hazard Analysis Critical Control Point) system, determining potential hazards hinges on evaluating both the likelihood and severity of risks. This evaluation is crucial because it allows food safety professionals to identify which hazards could have the most significant impact on food safety if not adequately controlled. The likelihood assesses how probable it is for a hazard to occur, while the severity looks at the potential consequences of that hazard should it materialize. Understanding these two factors is essential for prioritizing which hazards require more attention and resources. This risk-based approach ensures that the HACCP plan is effective in preventing food safety issues. Other options might incorporate aspects of hazard identification, but they do not comprehensively address the dual nature of risk assessment as effectively. Historical data, published industry standards, and employee feedback can provide valuable insights, yet they lack the specificity of analyzing risk in terms of likelihood and potential impact, which is foundational to the HACCP methodology. In this way, option B stands out as the correct choice by highlighting an essential principle in HACCP risk management.