ServSafe HACCP - Hazard Analysis Critical Control Points 1 — Questions and Answers
Question 1: What does HACCP stand for?
- Hazard Analysis Critical Control Points (Correct answer)
- Hygienic Assessment and Contamination Control Plan
- Health and Cleanliness Certification Program
- Hazardous Area Compliance Control Procedures
Correct answer: Hazard Analysis Critical Control Points
HACCP stands for Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.
Question 2: How many principles make up the HACCP system?
- 5
- 7 (Correct answer)
- 9
- 12
Correct answer: 7
There are 7 HACCP principles that form the foundation of a HACCP food safety plan.
Question 3: What is a Critical Control Point (CCP) in a HACCP plan?
- A step where a food safety hazard can be prevented, eliminated, or reduced to a safe level (Correct answer)
- A location in the kitchen where cross-contamination is most likely to occur
- A temperature measurement taken during food preparation
- A record-keeping log used to document food temperatures
Correct answer: A step where a food safety hazard can be prevented, eliminated, or reduced to a safe level
A CCP is a point in the food process where a control measure can prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Question 4: What is the first principle of HACCP?
- Establish critical limits
- Conduct a hazard analysis (Correct answer)
- Identify critical control points
- Establish monitoring procedures
Correct answer: Conduct a hazard analysis
The first HACCP principle is to conduct a hazard analysis to identify potential biological, chemical, and physical hazards.
Question 5: Which of the following is a biological hazard in food safety?
- Pesticide residue on produce
- Bone fragments in ground meat
- Salmonella bacteria in raw poultry (Correct answer)
- Cleaning chemical contamination
Correct answer: Salmonella bacteria in raw poultry
Salmonella is a biological hazard because it is a pathogen (microorganism) that can cause foodborne illness.
Question 6: What is a critical limit in a HACCP plan?
- The number of pathogens allowed in a food product
- The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled (Correct answer)
- The temperature range of the danger zone
- The time limit food can be held before it must be discarded
Correct answer: The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled
A critical limit is the maximum or minimum value that must be met at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard.
Question 7: What are the three categories of food safety hazards addressed in HACCP?
- Biological, chemical, and physical (Correct answer)
- Microbial, thermal, and environmental
- Bacterial, viral, and fungal
- Contamination, cross-contact, and spoilage
Correct answer: Biological, chemical, and physical
HACCP addresses biological (pathogens), chemical (toxins, pesticides), and physical (bones, glass) food safety hazards.
