ServSafe Food Safety Management Systems

Question 1

What are the seven principles of HACCP?

Accepted Answer

Hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, record keeping

Answer

Plan, Do, Check, Act, Review, Improve, Report

Answer

Inspect, Clean, Cook, Serve, Store, Monitor, Report

Answer

Purchase, Receive, Store, Prepare, Cook, Serve, Clean

Question 2

What is a Critical Control Point (CCP)?

Accepted Answer

A step where control can be applied to prevent, eliminate, or reduce a food safety hazard

Answer

Any step in the food preparation process

Answer

The point where food is served to customers

Answer

The temperature of the walk-in cooler

Question 3

What is the purpose of corrective actions in a food safety plan?

Accepted Answer

To define steps taken when monitoring shows a critical limit has not been met

Answer

To discipline employees who make mistakes

Answer

To redesign the entire food production process

Answer

To update the restaurant menu

Question 4

What is a food safety management system (FSMS)?

Accepted Answer

A systematic approach to controlling food safety hazards throughout the food supply chain

Answer

A computer system for managing food orders

Answer

A scheduling system for food deliveries

Answer

An inventory tracking software

Question 5

Why is record keeping essential in food safety?

Accepted Answer

It provides documentation that food safety procedures are being followed consistently

Answer

It creates work for employees during slow periods

Answer

It is optional and serves no practical purpose

Answer

It is only needed for government inspections

Question 6

What is a food recall and when is it initiated?

Accepted Answer

A request to return or destroy food products that may pose a health risk

Answer

A sale on food items near expiration

Answer

A regular inventory count

Answer

A customer complaint about food quality