Certified Healthcare Safety Professional (CHSP) Practice Exam

How many steps are involved in the HACCP methodology?

1. 5 Steps

2. 7 Steps

3. 10 Steps

4. 12 Steps

The correct answer is: 7 Steps

The Hazard Analysis Critical Control Point (HACCP) methodology consists of seven fundamental steps. This systematic approach is designed to identify, evaluate, and control food safety hazards. The seven steps are as follows: 1. Conduct a hazard analysis: Identify potential hazards that could occur at each step in the food production process. 2. Determine the critical control points (CCPs): Establish points in the process where controls can be applied to prevent, eliminate, or reduce hazards to an acceptable level. 3. Establish critical limits: Set specific criteria that must be met at each CCP to ensure that the hazard is controlled. 4. Establish monitoring procedures: Create procedures to monitor the CCPs to ensure they remain within the established critical limits. 5. Establish corrective actions: Outline what actions will be taken if monitoring indicates that a CCP has not met the critical limit. 6. Establish verification procedures: Determine the process to assure that the HACCP system is functioning effectively. 7. Establish record-keeping and documentation procedures: Maintain accurate records to document the HACCP plan, monitoring, corrective actions, and verification activities. Understanding these steps is essential for implementing an effective food safety management system, particularly in healthcare settings where patient safety is closely linked to food safety practices.