USDA Inspection Methods Practice Test 2025 - Free USDA Inspection Practice Questions and Study Guide

Question: 1 / 400

If an establishment finds a particular hazard is likely to occur, what must it do next?

Develop a critical control point prior to that step

Develop a CCP at or after that step

When an establishment identifies that a particular hazard is likely to occur, it is crucial to establish control measures to effectively mitigate that risk. Developing a Critical Control Point (CCP) at or after the identified hazard is the appropriate next step.

A CCP is a point in the process where control can be applied to prevent, eliminate, or reduce the hazard to an acceptable level. By establishing a CCP, the establishment can monitor the effectiveness of its control measures and ensure that the safety of the product is maintained. This step is integral to a Hazard Analysis and Critical Control Point (HACCP) plan, which aims to systematically prevent hazards in food processing.

Establishing a CCP at this sequential point in the process helps to further detail how the hazard will be monitored and controlled, effectively creating a safeguard against potential risks to food safety.

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Implement a recall plan

Conduct a staff training session

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