HACCP: The Seven Principles for Food Safety Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 HACCP: The Seven Principles for Food Safety flashcards as text
Which HACCP principle involves establishing the limits that must be met to prevent, eliminate, or reduce the occurrence of a food safety hazard?
Answer: Critical limits
Critical limits (Principle 3) define the maximum or minimum values to which a biological, chemical, or physical parameter must be controlled to prevent a hazard.
A food manager discovers the internal temperature of cooked chicken reached only 160°F instead of the required 165°F. Which HACCP principle guides what the manager does next?
Answer: Corrective actions
Corrective actions (Principle 5) specify what must be done when monitoring indicates a critical limit has not been met.
In a HACCP plan, what is the purpose of a corrective action?
Answer: To restore control and prevent unsafe food from reaching consumers
Corrective actions are taken when monitoring shows a deviation from a critical limit, ensuring unsafe food is not served and control is restored.
Which document provides proof that the HACCP system is working as intended and critical limits are being met?
Answer: HACCP records and documentation
Record keeping (Principle 7) provides written evidence that monitoring, corrective actions, and verification activities are being performed as required.
What is the minimum internal cooking temperature that serves as a critical limit for whole muscle beef steaks cooked in a restaurant?
Answer: 145°F (63°C)
Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) for 15 seconds to eliminate pathogens.
During HACCP verification, a food safety manager reviews temperature logs from the past week. This activity is an example of which verification method?
Answer: Auditing records
Auditing records is a common verification activity that confirms monitoring was conducted correctly and critical limits were met.
Which of the following is a biological hazard that a HACCP hazard analysis must consider for raw poultry?
Answer: Salmonella contamination
Salmonella is a biological hazard commonly associated with raw poultry and must be identified during the hazard analysis step.