Certified HACCP Auditor Practice Exam

Which of the following should be established as part of the HACCP plan?

1. Establishing advertising strategies

2. Establishing repayments for unsold items

3. Establishing critical limits

4. Establishing employee work hours

The correct answer is: Establishing critical limits

The establishment of critical limits is an essential component of the HACCP plan. Critical limits are specific criteria that must be met to ensure the safety of the food product at each critical control point (CCP). These limits act as measurable thresholds that help determine whether a process is in control and whether food safety is maintained. For example, if a CCP involves cooking a food item, the critical limit would specify the minimum temperature and duration of cooking necessary to eliminate harmful microorganisms. By defining these limits, food safety professionals can monitor processes effectively and take corrective actions when limits are not met. This helps prevent potential hazards from occurring and ensures that the food produced is safe for consumption. In contrast, establishing advertising strategies, repayments for unsold items, and employee work hours are not directly related to the safety aspects outlined in a HACCP plan. These factors may influence business operations and management but do not contribute to ensuring the safety of food products or compliance with food safety regulations, which is the primary focus of HACCP.