ServSafe HACCP - Hazard Analysis Critical Control Points

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Points

Answer

HACCP stands for Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.

Question 2

How many principles make up the HACCP system?

Accepted Answer

7

Answer

There are 7 HACCP principles that form the foundation of a HACCP food safety plan.

Question 3

What is a Critical Control Point (CCP) in a HACCP plan?

Accepted Answer

A step where a food safety hazard can be prevented, eliminated, or reduced to a safe level

Answer

A CCP is a point in the food process where a control measure can prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 4

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

The first HACCP principle is to conduct a hazard analysis to identify potential biological, chemical, and physical hazards.

Question 5

Which of the following is a biological hazard in food safety?

Accepted Answer

Salmonella bacteria in raw poultry

Answer

Salmonella is a biological hazard because it is a pathogen (microorganism) that can cause foodborne illness.

ServSafe Food Safety Test Prep Practice Test