CPFS Hazard Analysis & Critical Control Points 5

Question 1

A foodservice operation changes its menu to add a new dish. What action is REQUIRED from a HACCP perspective?

Accepted Answer

Reassess the hazard analysis and update the HACCP plan to address the new process

Answer

Any significant change to the menu, ingredients, or process requires a reassessment of the hazard analysis and modification of the HACCP plan to address any new or changed hazards.

Question 2

Which of the following is a physical hazard that would be identified in a HACCP hazard analysis for a bakery?

Accepted Answer

Metal staples from flour bags accidentally entering dough

Answer

Metal staples or other foreign objects that can inadvertently enter food are classified as physical hazards in HACCP.

Question 3

What is the role of the HACCP team in developing a HACCP plan?

Accepted Answer

To bring together individuals with knowledge of the product, process, and food safety hazards to develop the plan

Answer

The HACCP team should be a multidisciplinary group with expertise in areas relevant to the product and process, ensuring a comprehensive hazard analysis and effective HACCP plan.

Question 4

During a HACCP audit, an inspector finds that monitoring records show critical limits were met but corrective action forms were also completed for the same day. What should the inspector conclude?

Accepted Answer

Corrective actions may have been taken for a brief deviation before recovery, which is acceptable

Answer

A CCP may briefly deviate and then recover within the same monitoring period; proper corrective action documentation for that deviation alongside compliant records is a sign the system is working.

Question 5

For rapid-chilling of cooked foods, the critical limit is typically based on:

Accepted Answer

Time and temperature parameters that prevent pathogen growth during cooling

Answer

Critical limits for cooling are established based on scientific evidence showing that specific time-temperature combinations prevent dangerous pathogen growth during the cooling process.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Hazard Analysis & Critical Control Points 5