ServSafe HACCP System Implementation 2 — Questions and Answers
Question 1: What is the first step in developing a HACCP plan?
- Identify critical control points
- Conduct a hazard analysis (Correct answer)
- Establish monitoring procedures
- Set corrective actions
Correct answer: Conduct a hazard analysis
Conducting a hazard analysis is the first of the seven HACCP principles, identifying all potential hazards at each step.
Principle 1 requires examining every step in the food production process and identifying all potential biological, chemical, and physical hazards. Only after this analysis can the team determine Critical Control Points.
Question 2: Which HACCP principle involves determining where control is essential to prevent hazards?
- Principle 1: Hazard Analysis
- Principle 2: Critical Control Points (Correct answer)
- Principle 3: Critical Limits
- Principle 5: Corrective Actions
Correct answer: Principle 2: Critical Control Points
Principle 2 identifies Critical Control Points where control measures can prevent, eliminate, or reduce hazards.
CCPs are points where control can be applied and a hazard can be prevented, eliminated, or reduced to an acceptable level. A decision tree is often used to determine whether a step qualifies as a CCP.
Question 3: What is a critical limit in the HACCP system?
- The maximum number of employees allowed in a kitchen
- The minimum or maximum value a CCP must meet to prevent a hazard (Correct answer)
- The total number of hazards identified
- The budget for food safety equipment
Correct answer: The minimum or maximum value a CCP must meet to prevent a hazard
A critical limit is a measurable value such as temperature, time, or pH that must be met at a CCP.
Critical limits are science-based and legally defensible. Examples include minimum cooking temperatures, maximum time in the danger zone, minimum sanitizer concentration, and pH levels.
Question 4: Who should be included on a HACCP team?
- Only the head chef
- Only food safety consultants
- A cross-functional team including management, production, and food safety experts (Correct answer)
- Only the health department inspector
Correct answer: A cross-functional team including management, production, and food safety experts
An effective HACCP team requires diverse expertise from multiple disciplines.
Ideal members include operations managers, head chefs, food safety specialists, line-level food handlers, maintenance staff, and purchasing managers. External consultants may also be included.
Question 5: What is the purpose of verification in the HACCP system?
- To monitor CCPs during daily operations
- To confirm that the HACCP plan is working effectively (Correct answer)
- To set new critical limits each week
- To train new employees on food safety
Correct answer: To confirm that the HACCP plan is working effectively
Verification (Principle 6) confirms the entire HACCP system is functioning correctly through auditing, testing, and record review.
Verification includes reviewing the plan annually, auditing monitoring records, calibrating instruments, conducting end-product testing, and having the plan reviewed by an independent expert.
Question 6: What must be done when a critical limit has not been met at a CCP?
- Continue production and adjust the limit later
- Implement the predetermined corrective action immediately (Correct answer)
- Shut down the entire operation permanently
- Ignore it if it only happened once
Correct answer: Implement the predetermined corrective action immediately
When a deviation occurs, the predetermined corrective action must be implemented immediately.
Corrective actions address three goals: determine and correct the cause, determine the disposition of the non-compliant product, and record the deviation and action taken.
ServSafe HACCP System Implementation 2
What is the first step in developing a HACCP plan?