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HACCP - Hazard Analysis Critical Control Points Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. Which HACCP principle involves establishing procedures to ensure that the HACCP system is working as intended?

    Answer: Verification

    Verification (Principle 6) involves activities confirming the HACCP system is working correctly, such as reviewing records and conducting additional testing.

  2. What is the purpose of monitoring procedures in a HACCP plan?

    Answer: To measure and observe that a CCP is under control and within critical limits

    Monitoring (Principle 4) involves conducting a planned sequence of measurements to assess whether a CCP is under control.

  3. When a critical limit is not met at a CCP, what must a food handler do according to HACCP?

    Answer: Take corrective action to bring the process back into control

    Corrective action (Principle 5) must be taken immediately when monitoring shows that a CCP is not under control or a critical limit has been exceeded.

  4. Which of the following best describes the record-keeping principle of HACCP?

    Answer: Documenting and maintaining records of the HACCP system, including monitoring activities and corrective actions

    Record-keeping (Principle 7) requires maintaining documentation of the HACCP plan, monitoring results, deviations, and corrective actions taken.

  5. What is a prerequisite program in relation to HACCP?

    Answer: A foundational food safety practice that supports the HACCP system, such as sanitation or pest control

    Prerequisite programs are basic operational and sanitation conditions necessary for a HACCP system to function effectively, such as good manufacturing practices.

  6. In a HACCP plan, what is the temperature danger zone that must be monitored to prevent bacterial growth?

    Answer: 41°F to 135°F (5°C to 57°C)

    The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria grow most rapidly in TCS (Time/Temperature Control for Safety) foods.

  7. What is the primary goal of implementing a HACCP plan in a food service operation?

    Answer: To identify and control hazards before they cause illness or injury

    The primary goal of HACCP is to prevent foodborne illness by identifying hazards and establishing controls before they can cause harm.