Foodservice SystemsDifficulty 2/5
In which order are the first three HACCP principles applied?
- ASet critical limits, analyse hazards, determine critical control points
- BMonitor the process, analyse hazards, determine critical control points
- CDetermine critical control points, analyse hazards, set critical limits
- DAnalyse hazards, determine critical control points, set critical limits
Show answer and rationale
Correct: D. HACCP begins with hazard analysis, which identifies where control is critical; critical control points follow from that analysis, and only then are critical limits established. Monitoring is the fourth principle.
- C — Control points cannot be identified before the hazards are analysed.
- A — Limits belong to control points that have not yet been defined.
- B — Monitoring comes after limits are established.