Certified in Public Health (CPH) Practice Exam

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What is the primary purpose of HAACP in food safety?

  1. Detect bacterial contamination in food after it happens

  2. Identify and control problems that may cause foodborne illness before they occur

  3. Isolate and identify bacterial pathogens during an outbreak

  4. Set temperature limits for food containing eggs

The correct answer is: Identify and control problems that may cause foodborne illness before they occur

The primary purpose of Hazard Analysis Critical Control Point (HACCP) in food safety is to identify and control problems that may cause foodborne illness before they occur. HACCP is a proactive, systematic approach that focuses on preventing hazards rather than reacting to them after they have caused contamination. By analyzing various stages of food production and identifying potential hazards—biological, chemical, or physical—that could lead to food safety issues, HACCP allows food manufacturers and handlers to implement measures to control those risks. For instance, key control points in the food processing chain are established where monitoring can be employed to ensure that critical limits are met, thereby preventing unsafe conditions. This forward-thinking approach is essential in ensuring that food remains safe from the farm to the table, effectively reducing the occurrence of foodborne illnesses.

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