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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. A food establishment is implementing HACCP for a new menu item. What is the FIRST step they must complete before identifying critical control points?

    Answer: Conduct a hazard analysis

    Conducting a hazard analysis is the first principle of HACCP and must be completed before CCPs can be identified.

  2. Which document serves as the written foundation that describes the HACCP procedures a food establishment will follow?

    Answer: HACCP plan

    The HACCP plan is the written document that outlines all procedures, CCPs, critical limits, monitoring, and corrective actions for a specific process.

  3. During a HACCP hazard analysis, a manager identifies that improperly thawed chicken could allow pathogen growth. This type of hazard is classified as:

    Answer: Biological hazard

    Pathogens such as bacteria are biological hazards, which are the most common concern in food safety.

  4. A cook checks the internal temperature of roasted chicken every 30 minutes and records it on a log. Which HACCP principle does this represent?

    Answer: Monitoring CCPs

    Monitoring CCPs (Principle 4) involves scheduled observation or measurement of a CCP to ensure it remains within critical limits.

  5. A HACCP critical limit for cooking poultry in the US requires an internal temperature of at least:

    Answer: 165°F (74°C) for 15 seconds

    Poultry must reach an internal temperature of 165°F (74°C) for at least 15 seconds to destroy pathogens such as Salmonella.

  6. A HACCP corrective action was taken when a batch of soup did not reach its required temperature. Which record must be kept documenting this?

    Answer: A written corrective action record

    HACCP Principle 5 requires that corrective actions be documented in writing so there is a record of the deviation and how it was resolved.

  7. Which activity is an example of HACCP verification rather than monitoring?

    Answer: Reviewing temperature logs and calibrating thermometers weekly

    Verification (Principle 6) confirms that the HACCP system is working correctly through activities like reviewing records and calibrating equipment.