ServSafe HACCP System Implementation Questions and Answers

Question 1

A foodservice manager is developing a HACCP plan for a new menu item. After assembling a team and creating a process flow diagram, what is the crucial first principle they must apply?

Accepted Answer

Conduct a hazard analysis.

Answer

The first of the seven HACCP principles is to conduct a thorough hazard analysis. This involves identifying any potential biological, chemical, or physical hazards at every step in the flow of food before any control measures can be determined.

Question 2

In a HACCP plan for grilled salmon, cooking the fish to a minimum internal temperature of 145°F (63°C) is identified as an essential step to eliminate parasites. This specific step in the process is best described as a:

Accepted Answer

Critical Control Point (CCP)

Answer

A Critical Control Point (CCP) is a step in the flow of food where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to a safe level. Cooking is a common CCP for raw animal foods.

Question 3

A cook checks the temperature of a pot of soup being hot-held on a buffet and finds it is 130°F (54°C). The critical limit is 135°F (57°C) or higher. Reheating the soup to 165°F (74°C) before returning it to the buffet is an example of what HACCP principle?

Accepted Answer

Corrective Action

Answer

A corrective action is a predetermined step that must be taken when a critical limit is not met. Since the soup fell below its critical limit, the cook implemented the corrective action of reheating it to a safe temperature.

Question 4

Which of the following activities is a primary component of the HACCP principle of Verification?

Accepted Answer

Calibrating thermometers and reviewing temperature logs from the past week.

Answer

Verification involves activities that confirm the HACCP system is working effectively. This includes reviewing monitoring logs, calibrating equipment to ensure accuracy, and observing employees to ensure they are following procedures.

Question 5

A manager is creating a HACCP plan for a baked lasagna recipe. The step of baking the lasagna to an internal temperature of 165°F (74°C) is identified as a CCP. Which of the following would be an appropriate critical limit for this CCP?

Accepted Answer

Bake the lasagna until it reaches an internal temperature of 165°F (74°C).

Answer

A critical limit is a minimum or maximum value that must be met to prevent, eliminate, or reduce a hazard to a safe level. The specific temperature of 165°F (74°C) is the measurable limit that must be achieved.

ServSafe Practice Test

ServSafe Practice Test

ServSafe HACCP System Implementation Questions and Answers