ServSafe Certification HACCP: The Seven Principles for Food Safety 2

Question 1

Which HACCP principle involves establishing the limits that must be met to prevent, eliminate, or reduce the occurrence of a food safety hazard?

Accepted Answer

Critical limits

Answer

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.

Question 2

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?

Accepted Answer

Corrective actions

Answer

Corrective actions (Principle 5) specify what must be done when monitoring indicates a critical limit has not been met.

Question 3

In a HACCP plan, what is the purpose of a corrective action?

Accepted Answer

To restore control and prevent unsafe food from reaching consumers

Answer

Corrective actions are taken when monitoring shows a deviation from a critical limit, ensuring unsafe food is not served and control is restored.

Question 4

Which document provides proof that the HACCP system is working as intended and critical limits are being met?

Accepted Answer

HACCP records and documentation

Answer

Record keeping (Principle 7) provides written evidence that monitoring, corrective actions, and verification activities are being performed as required.

Question 5

What is the minimum internal cooking temperature that serves as a critical limit for whole muscle beef steaks cooked in a restaurant?

Accepted Answer

145°F (63°C)

Answer

Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) for 15 seconds to eliminate pathogens.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification HACCP: The Seven Principles for Food Safety 2