HACCP System Implementation Flashcards

A food manager is conducting a hazard analysis for a new menu item. Which type of hazard must be considered during this step?

Answer: Biological, chemical, and physical hazards

Hazard analysis requires evaluating all three hazard categories: biological (pathogens), chemical (toxins, cleaners), and physical (bones, glass).

Which document must a HACCP team review to determine if a critical limit was exceeded at a CCP?

Answer: Monitoring records

Monitoring records at each CCP document time, temperature, or other measurements that show whether critical limits were met.

A corrective action is required when:

Answer: A critical limit is not met at a CCP

Corrective actions must be taken whenever monitoring shows a critical limit has been exceeded at a CCP.

What is the purpose of a flow diagram in HACCP plan development?

Answer: To map every step a food product goes through from receiving to service

A flow diagram visually represents each process step, allowing the HACCP team to identify where hazards may occur.

Which HACCP principle involves establishing procedures to confirm the HACCP system is working effectively?

Answer: Verification

Verification (Principle 6) uses activities such as testing, audits, and record review to confirm the HACCP plan is functioning as intended.

A restaurant cooks chicken to an internal temperature of 165°F (74°C) as its CCP. This critical limit is based on:

Answer: Destroying pathogens such as Salmonella and Campylobacter

165°F for poultry is the scientifically established temperature needed to destroy dangerous pathogens including Salmonella, Campylobacter, and Listeria.

During validation of a HACCP plan, a food manager should:

Answer: Confirm that the critical limits chosen are scientifically supported and effective

Validation confirms that the critical limits and control measures are scientifically sound and will effectively control the identified hazards.