ServSafe HACCP System Implementation Questions and Answers 1 — 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?
- Determine the critical control points (CCPs).
- Establish critical limits for each CCP.
- Conduct a hazard analysis. (Correct answer)
- Establish monitoring procedures.
Correct answer: Conduct a hazard analysis.
The first of the seven HACCP principles is to conduct a thorough hazard analysis. This involves identifying any potential biological, chemical, or physical hazards at every step in the flow of food before any control measures can be determined.
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:
- Critical Control Point (CCP) (Correct answer)
- Corrective Action
- Verification Procedure
- Monitoring Procedure
Correct answer: Critical Control Point (CCP)
A Critical Control Point (CCP) is a step in the flow of food where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to a safe level. Cooking is a common CCP for raw animal foods.
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?
- Monitoring
- Verification
- Record Keeping
- Corrective Action (Correct answer)
Correct answer: Corrective Action
A corrective action is a predetermined step that must be taken when a critical limit is not met. Since the soup fell below its critical limit, the cook implemented the corrective action of reheating it to a safe temperature.
Question 4: Which of the following activities is a primary component of the HACCP principle of Verification?
- Taking the temperature of a hamburger patty to see if it's cooked.
- Calibrating thermometers and reviewing temperature logs from the past week. (Correct answer)
- Identifying that raw chicken may contain Salmonella.
- Charting the steps it takes to prepare a menu item from start to finish.
Correct answer: Calibrating thermometers and reviewing temperature logs from the past week.
Verification involves activities that confirm the HACCP system is working effectively. This includes reviewing monitoring logs, calibrating equipment to ensure accuracy, and observing employees to ensure they are following procedures.
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?
- Bake the lasagna until it reaches an internal temperature of 165°F (74°C). (Correct answer)
- Use a calibrated thermometer to check the lasagna's temperature.
- If the lasagna is below 165°F (74°C), continue baking it.
- Log the final cooking temperature of every lasagna made.
Correct answer: Bake the lasagna until it reaches an internal temperature of 165°F (74°C).
A critical limit is a minimum or maximum value that must be met to prevent, eliminate, or reduce a hazard to a safe level. The specific temperature of 165°F (74°C) is the measurable limit that must be achieved.
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?
- A list of all potential biological hazards associated with poultry.
- An employee training session on proper cooking procedures.
- Keeping completed temperature logs for the cooking and hot-holding of the chicken. (Correct answer)
- The manager observing a cook take the chicken's temperature.
Correct answer: Keeping completed temperature logs for the cooking and hot-holding of the chicken.
The seventh HACCP principle is to establish record-keeping and documentation procedures. Maintaining logs of monitoring activities, such as temperature checks, provides the necessary documentation to prove the HACCP plan is being followed.
ServSafe HACCP System Implementation Questions and Answers 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?