ServSafe HACCP System Implementation 2

Question 1

What is the first step in developing a HACCP plan?

Accepted Answer

Conduct a hazard analysis

Answer

Identify critical control points

Answer

Establish monitoring procedures

Answer

Set corrective actions

Question 2

Which HACCP principle involves determining where control is essential to prevent hazards?

Accepted Answer

Principle 2: Critical Control Points

Answer

Principle 1: Hazard Analysis

Answer

Principle 3: Critical Limits

Answer

Principle 5: Corrective Actions

Question 3

What is a critical limit in the HACCP system?

Accepted Answer

The minimum or maximum value a CCP must meet to prevent a hazard

Answer

The maximum number of employees allowed in a kitchen

Answer

The total number of hazards identified

Answer

The budget for food safety equipment

Question 4

Who should be included on a HACCP team?

Accepted Answer

A cross-functional team including management, production, and food safety experts

Answer

Only the head chef

Answer

Only food safety consultants

Answer

Only the health department inspector

Question 5

What is the purpose of verification in the HACCP system?

Accepted Answer

To confirm that the HACCP plan is working effectively

Answer

To monitor CCPs during daily operations

Answer

To set new critical limits each week

Answer

To train new employees on food safety

Question 6

What must be done when a critical limit has not been met at a CCP?

Accepted Answer

Implement the predetermined corrective action immediately

Answer

Continue production and adjust the limit later

Answer

Shut down the entire operation permanently

Answer

Ignore it if it only happened once