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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A food manager reviews HACCP temperature logs every week and confirms the plan is effective. This is an example of which HACCP principle?
Answer: Verification
Verification (Principle 6) involves reviewing records and other activities to confirm that the HACCP plan is working as intended.
Which scenario correctly describes a prerequisite program that supports a HACCP plan?
Answer: Implementing a pest control program throughout the facility
Prerequisite programs such as pest control, sanitation, and employee hygiene form the foundation that makes HACCP effective.
At which step in the HACCP process would a manager determine that rapid cooling of large batches of chili is a critical control point?
Answer: Identifying CCPs after completing the hazard analysis
CCPs are identified during Principle 2, after the hazard analysis (Principle 1) has revealed significant risks that must be controlled.
A food establishment serves a high-risk population. How does this affect their HACCP approach compared to a standard restaurant?
Answer: They must apply stricter critical limits and may have additional CCPs
Operations serving highly susceptible populations (elderly, immunocompromised, etc.) must apply more rigorous controls because the consequences of foodborne illness are more severe.
A HACCP team is conducting a flow diagram review and discovers that cross-contamination is possible when raw beef is stored above ready-to-eat foods. This finding belongs in which HACCP step?
Answer: Hazard analysis
The hazard analysis (Principle 1) is where potential hazards at each step of the flow are identified and evaluated for significance.
Which of the following is the BEST example of a measurable critical limit?
Answer: Cool cooked food from 135°F to 70°F within 2 hours
Critical limits must be specific, measurable values (temperature and time) that can be objectively monitored and documented.
After discovering that a CCP was not met, the food manager discards the affected product and retrains the employee. Both actions are part of which HACCP principle?
Answer: Corrective action
Corrective action (Principle 5) encompasses both disposing of unsafe food and addressing the root cause to prevent recurrence.