ServSafe Certification HACCP: The Seven Principles for Food Safety 3

Question 1

A seafood processing facility checks the temperature of refrigerated fish every two hours. Which HACCP principle does this activity represent?

Accepted Answer

Monitoring procedures

Answer

Monitoring procedures (Principle 4) describe how and how often CCPs will be observed or measured to ensure critical limits are being met.

Question 2

Which term describes a step in the food production process where a control measure can be applied to prevent or eliminate a food safety hazard?

Accepted Answer

Critical control point

Answer

A critical control point (CCP) is a specific step where a control measure is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 3

What is the FIRST step in developing a HACCP plan?

Accepted Answer

Conduct a hazard analysis

Answer

The hazard analysis (Principle 1) is always the first step, identifying potential biological, chemical, and physical hazards in the food process.

Question 4

A restaurant uses a decision tree to evaluate each step in food preparation. What is the purpose of a CCP decision tree?

Accepted Answer

To determine whether a process step is a critical control point

Answer

A CCP decision tree is a systematic tool used to evaluate each process step and determine whether it qualifies as a critical control point.

Question 5

Which of the following is an example of a chemical hazard that would be identified during a HACCP hazard analysis?

Accepted Answer

Pesticide residue on produce

Answer

Pesticide residue is a chemical hazard; bone fragments are physical hazards, while E. coli and Norovirus are biological hazards.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification HACCP: The Seven Principles for Food Safety 3