New York City Food Protection Practice Test

Taking corrective actions in a HACCP plan occurs when?

1. Critical Limits are exceeded

2. Hazards are identified

3. CCP is being monitored

4. Records are analyzed

The correct answer is: Critical Limits are exceeded

Taking corrective actions in a HACCP (Hazard Analysis and Critical Control Points) plan occurs when critical limits are exceeded. Critical limits are specific thresholds that must be met to ensure that food safety hazards are controlled at each critical control point (CCP). When monitoring indicates that a critical limit has been breached—such as a temperature being too high or too low—this signifies a deviation that could result in unsafe food conditions. In such situations, it is essential to implement corrective actions to reestablish control over the process and ensure food safety. These actions may include discarding the affected products, recalibrating equipment, or evaluating and revising the monitoring procedures. The focus is on quickly addressing the situation to minimize health risks and maintain compliance with food safety regulations. Other options involve various aspects of the HACCP plan: identifying hazards is about recognizing potential sources of contamination, monitoring CCPs is about observing the process to ensure it remains within established limits, and analyzing records is a retrospective evaluation, rather than immediate corrective action. Thus, the occurrence of critical limits being exceeded is what triggers the necessity for corrective measures.