What should IPP do if there is a change or error in production?

• A. Reassess HACCP plan when changes occur
• B. Immediately terminate HACCP plan
• C. Only if a deviation occurs
• D. Do nothing until the next HAV

Answer: (A)

When production changes or errors occur, the HACCP plan must be reassessed to make sure the identified hazards and the controls in place still address them effectively. Changes—whether in ingredients, equipment, process steps, packaging, or facility conditions—can create new hazards or alter how a control works, so reviewing the plan ensures CCPs, critical limits, monitoring, corrective actions, and verification remain appropriate. If the assessment shows that the hazards or controls are affected, update the HACCP plan, adjust the relevant CCPs and limits, modify monitoring and corrective actions as needed, and revalidate or verify the plan as required. Document the changes and train staff on any new procedures. Do not wait for the HAV or assume a deviation has occurred; address the change promptly to maintain food safety.