Food Safety HACCP & Food Safety Regulations 2

Question 1

What is the purpose of a critical limit in a HACCP plan?

Accepted Answer

To define the measurable maximum or minimum value that must be met at a CCP to control a hazard

Answer

Critical limits are the measurable boundaries — like a minimum internal cooking temperature — that must be met at each CCP to ensure the hazard is effectively controlled.

Question 2

A HACCP plan requires cooking chicken to 165°F. The cook finds it only reached 155°F. What is the correct corrective action?

Accepted Answer

Continue cooking the chicken until it reaches the required 165°F

Answer

When a critical limit is not met, the corrective action is to continue cooking until the chicken achieves the required 165°F internal temperature.

Question 3

What is the role of verification in a HACCP system?

Accepted Answer

To confirm that the HACCP plan is implemented correctly and achieving intended food safety outcomes

Answer

Verification activities confirm that the HACCP plan is being followed as designed and is actually achieving the intended level of food safety protection.

Question 4

What must a food service establishment do when an FDA or USDA food recall is issued?

Accepted Answer

Immediately remove the recalled product from inventory and follow all recall notice instructions

Answer

Upon receiving a recall notice, food service establishments must immediately pull the affected product from service and comply with all recall instructions, including return or disposal.

Question 5

Who is responsible for ensuring a food service operation has an active food safety management system in place?

Accepted Answer

The Person in Charge (PIC) or designated manager

Answer

The Person in Charge (PIC) is responsible for ensuring the food safety management system is in place and that all staff follow proper food safety practices during their shift.

Food Safety Practice Test

Food Safety Practice Test

Food Safety HACCP & Food Safety Regulations 2