Food Safety Management Systems Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety Management Systems flashcards as text
What are the seven principles of HACCP?
Answer: Hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, record keeping
The seven HACCP principles are: conduct hazard analysis, determine CCPs, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping procedures.
What is a Critical Control Point (CCP)?
Answer: A step where control can be applied to prevent, eliminate, or reduce a food safety hazard
A CCP is a step in the food handling process where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is the purpose of corrective actions in a food safety plan?
Answer: To define steps taken when monitoring shows a critical limit has not been met
Corrective actions are predetermined procedures taken when monitoring indicates a critical limit has been exceeded, ensuring potentially unsafe food does not reach consumers.
What is a food safety management system (FSMS)?
Answer: A systematic approach to controlling food safety hazards throughout the food supply chain
An FSMS is a systematic, preventive approach to controlling food safety hazards at every stage of food handling, from receiving through serving.
Why is record keeping essential in food safety?
Answer: It provides documentation that food safety procedures are being followed consistently
Record keeping provides verifiable documentation that food safety procedures are consistently followed, essential for compliance verification, audits, and investigating foodborne illness.
What is a food recall and when is it initiated?
Answer: A request to return or destroy food products that may pose a health risk
A food recall is initiated when a food product may be contaminated or mislabeled in a way that could pose a health risk, requiring removal from the supply chain.