ServSafe Certification HACCP: The Seven Principles for Food Safety 2

Question 1

Which HACCP principle involves establishing the limits that must be met to prevent, eliminate, or reduce the occurrence of a food safety hazard?

Accepted Answer

Critical limits

Answer

Hazard analysis

Answer

Corrective actions

Answer

Verification

Question 2

A food manager discovers the internal temperature of cooked chicken reached only 160°F instead of the required 165°F. Which HACCP principle guides what the manager does next?

Accepted Answer

Corrective actions

Answer

Hazard analysis

Answer

Monitoring procedures

Answer

Record keeping

Question 3

In a HACCP plan, what is the purpose of a corrective action?

Accepted Answer

To restore control and prevent unsafe food from reaching consumers

Answer

To train employees on food safety

Answer

To document temperature logs

Answer

To identify new hazards in the process

Question 4

Which document provides proof that the HACCP system is working as intended and critical limits are being met?

Accepted Answer

HACCP records and documentation

Answer

Employee training records

Answer

Supplier invoices

Answer

Pest control logs

Question 5

What is the minimum internal cooking temperature that serves as a critical limit for whole muscle beef steaks cooked in a restaurant?

Accepted Answer

145°F (63°C)

Answer

135°F (57°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Question 6

During HACCP verification, a food safety manager reviews temperature logs from the past week. This activity is an example of which verification method?

Accepted Answer

Auditing records

Answer

Calibrating thermometers

Answer

Conducting a hazard analysis

Answer

Establishing critical limits

Question 7

Which of the following is a biological hazard that a HACCP hazard analysis must consider for raw poultry?

Accepted Answer

Salmonella contamination

Answer

Metal fragments from equipment

Answer

Excessive salt in seasoning

Answer

Allergen cross-contact from nuts