NRFSP HACCP Principles 2

Question 1

What must a food service manager do when monitoring shows a critical limit has not been met?

Accepted Answer

Apply the established corrective action immediately

Answer

Continue the process and re-monitor in an hour

Answer

Serve the food and document the deviation

Answer

Wait for the health inspector to advise

Question 2

Which HACCP principle involves confirming that the HACCP plan is working effectively?

Accepted Answer

Verification

Answer

Hazard analysis

Answer

Corrective action

Answer

Record-keeping

Question 3

Why is record-keeping considered an essential HACCP principle?

Accepted Answer

It provides documented evidence that the HACCP plan was followed and hazards were controlled

Answer

It is required only by local health departments

Answer

It helps calculate food costs

Answer

It replaces the need for employee training

Question 4

A food thermometer reads 160°F when ground beef must reach 155°F. What does this indicate about the CCP?

Accepted Answer

The critical limit was met — the CCP is under control

Answer

A violation — temperature was too high

Answer

A corrective action is needed

Answer

The thermometer must be recalibrated

Question 5

Which step comes immediately after identifying Critical Control Points in building a HACCP plan?

Accepted Answer

Establishing critical limits

Answer

Establishing corrective actions

Answer

Setting up monitoring procedures

Answer

Conducting a hazard analysis

Question 6

What is the difference between monitoring and verification in a HACCP plan?

Accepted Answer

Monitoring checks CCPs during operations; verification confirms the whole system is working

Answer

They are the same activity

Answer

Verification is done daily; monitoring is done monthly

Answer

Monitoring is done by inspectors; verification by employees