ServSafe HACCP System Implementation Questions and Answers

Question 1

A foodservice manager is developing a HACCP plan for a new menu item. After assembling a team and creating a process flow diagram, what is the crucial first principle they must apply?

Accepted Answer

Conduct a hazard analysis.

Answer

Determine the critical control points (CCPs).

Answer

Establish critical limits for each CCP.

Answer

Establish monitoring procedures.

Question 2

In a HACCP plan for grilled salmon, cooking the fish to a minimum internal temperature of 145°F (63°C) is identified as an essential step to eliminate parasites. This specific step in the process is best described as a:

Accepted Answer

Critical Control Point (CCP)

Answer

Corrective Action

Answer

Verification Procedure

Answer

Monitoring Procedure

Question 3

A cook checks the temperature of a pot of soup being hot-held on a buffet and finds it is 130°F (54°C). The critical limit is 135°F (57°C) or higher. Reheating the soup to 165°F (74°C) before returning it to the buffet is an example of what HACCP principle?

Accepted Answer

Corrective Action

Answer

Monitoring

Answer

Verification

Answer

Record Keeping

Question 4

Which of the following activities is a primary component of the HACCP principle of Verification?

Accepted Answer

Calibrating thermometers and reviewing temperature logs from the past week.

Answer

Taking the temperature of a hamburger patty to see if it's cooked.

Answer

Identifying that raw chicken may contain Salmonella.

Answer

Charting the steps it takes to prepare a menu item from start to finish.

Question 5

A manager is creating a HACCP plan for a baked lasagna recipe. The step of baking the lasagna to an internal temperature of 165°F (74°C) is identified as a CCP. Which of the following would be an appropriate critical limit for this CCP?

Accepted Answer

Bake the lasagna until it reaches an internal temperature of 165°F (74°C).

Answer

Use a calibrated thermometer to check the lasagna's temperature.

Answer

If the lasagna is below 165°F (74°C), continue baking it.

Answer

Log the final cooking temperature of every lasagna made.

Question 6

To comply with the seventh principle of HACCP, a restaurant that has a plan for its rotisserie chicken must maintain certain documents. Which of the following is the BEST example of this principle?

Accepted Answer

Keeping completed temperature logs for the cooking and hot-holding of the chicken.

Answer

A list of all potential biological hazards associated with poultry.

Answer

An employee training session on proper cooking procedures.

Answer

The manager observing a cook take the chicken's temperature.

A foodservice manager is developing a HACCP plan for a new menu item.After assembling a team and creating a process flow diagram, what is the crucial first principle they must apply?

A foodservice manager is developing a HACCP plan for a new menu item.
After assembling a team and creating a process flow diagram, what is the crucial first principle they must apply?