Free ServSafe HACCP: The Seven Principles for Food Safety Questions and Answers 1

Question 1

What is the very first principle of developing a HACCP plan?

Accepted Answer

Conduct a hazard analysis.

Answer

Establish critical limits.

Answer

Establish monitoring procedures.

Answer

Identify corrective actions.

Question 2

A point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels is known as a:

Accepted Answer

Critical Control Point (CCP)

Answer

Verification Point (VP)

Answer

Safety Action Step (SAS)

Answer

Hazard Monitoring Limit (HML)

Question 3

Cooking a chicken breast to a minimum internal temperature of 165°F (74°C) for <1 second is an example of which HACCP principle?

Accepted Answer

Establishing critical limits

Answer

Conducting a hazard analysis

Answer

Establishing verification procedures

Answer

Establishing record-keeping procedures

Question 4

If a pot of soup falls below 135°F (57°C) while being hot-held, reheating it to 165°F (74°C) is an example of which HACCP principle?

Accepted Answer

Corrective Action

Answer

Monitoring

Answer

Verification

Answer

Hazard Analysis

Question 5

Checking temperature logs at the end of a shift to ensure that all critical limits were met is an example of which HACCP principle?

Accepted Answer

Verification

Answer

Monitoring

Answer

Record Keeping

Answer

Establishing Critical Limits

Question 6

Which HACCP principle involves documenting when and how monitoring, corrective actions, and verification are performed?

Accepted Answer

Principle 7: Establish record-keeping and documentation procedures

Answer

Principle 4: Establish monitoring procedures

Answer

Principle 5: Identify corrective actions

Answer

Principle 6: Establish verification procedures