CFPM HACCP Principles Flashcards

What is the seventh and final principle of HACCP?

Answer: Establishing record-keeping and documentation procedures

The seventh HACCP principle is establishing record-keeping and documentation procedures to provide written evidence that the HACCP system is functioning properly.

What is a HACCP flow diagram used for?

Answer: Illustrating the step-by-step flow of food through the entire production process

A HACCP flow diagram illustrates each step a food product goes through from receiving to service, enabling the team to identify where hazards may occur.

Which of the following is an example of a biological hazard in HACCP?

Answer: Salmonella bacteria in raw poultry

Salmonella is a biological hazard — a pathogenic microorganism that can cause foodborne illness and must be controlled through proper cooking temperatures.

In a HACCP plan, what corrective action is typically taken if cooked chicken does not reach the required internal temperature?

Answer: Continue cooking until the critical limit is achieved, then document the deviation

The appropriate corrective action is to continue cooking until the critical limit is met, document the deviation and action taken, and investigate the cause.

Who is primarily responsible for developing and implementing a HACCP plan in a food service establishment?

Answer: The trained food protection manager or HACCP team

A trained food protection manager or a cross-functional HACCP team is responsible for developing, implementing, and maintaining the HACCP plan.

Why is it important to keep HACCP records?

Answer: To provide documentation that critical limits were monitored and met, enabling traceability and regulatory compliance

HACCP records provide written evidence that the system is working, allow for traceability during an outbreak, and demonstrate regulatory compliance during inspections.