HACCP Principles Flashcards
6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP Principles flashcards as text
What must a food service manager do when monitoring shows a critical limit has not been met?
Answer: Apply the established corrective action immediately
When a critical limit is not met, the pre-established corrective action — such as discarding food or reprocessing — must be applied immediately.
Which HACCP principle involves confirming that the HACCP plan is working effectively?
Answer: Verification
Verification (Principle 6) involves activities such as audits, testing, and reviewing records to confirm the HACCP plan is being followed and is effective.
Why is record-keeping considered an essential HACCP principle?
Answer: It provides documented evidence that the HACCP plan was followed and hazards were controlled
HACCP records provide documented proof that monitoring was performed, critical limits were met, and corrective actions were taken when needed.
A food thermometer reads 160°F when ground beef must reach 155°F. What does this indicate about the CCP?
Answer: The critical limit was met — the CCP is under control
A temperature of 160°F exceeds the 155°F critical limit for ground beef, meaning the CCP is under control and the hazard has been addressed.
Which step comes immediately after identifying Critical Control Points in building a HACCP plan?
Answer: Establishing critical limits
After CCPs are identified, the next step is to establish critical limits — the specific, measurable standards that must be met at each CCP.
What is the difference between monitoring and verification in a HACCP plan?
Answer: Monitoring checks CCPs during operations; verification confirms the whole system is working
Monitoring is the routine measurement at CCPs during production; verification is a higher-level check that the entire HACCP system is functioning as intended.