SERVSAFE MANAGER COURSEBOOK HACCP and Food Safety Management 2

Question 1

How many principles make up a complete HACCP plan?

Accepted Answer

Seven

Answer

Five

Answer

Three

Answer

Ten

Question 2

What is the purpose of HACCP verification activities?

Accepted Answer

To confirm that the HACCP system is working effectively

Answer

To retrain staff on food safety procedures

Answer

To create a new HACCP plan each year

Answer

To review customer satisfaction scores

Question 3

What is an Active Managerial Control (AMC) approach in food safety?

Accepted Answer

A proactive system where managers identify and prevent food safety risks before they occur

Answer

A reactive approach where managers respond to violations after they happen

Answer

A weekly staff meeting to discuss food safety compliance

Answer

A government-mandated inspection program

Question 4

Which of the following is one of the five CDC-identified risk factors for foodborne illness?

Accepted Answer

Poor personal hygiene of food handlers

Answer

Inadequate staff scheduling

Answer

Insufficient kitchen lighting

Answer

Outdated menu items

Question 5

What is a food safety management system (FSMS)?

Accepted Answer

A group of practices and procedures that actively control risks and prevent foodborne illness

Answer

A software platform for tracking employee training hours

Answer

A government database of food safety violations

Answer

A manual for complying with local health code requirements

Question 6

Which HACCP principle involves setting up procedures to observe CCPs and ensure critical limits are being met?

Accepted Answer

Establish monitoring procedures

Answer

Conduct a hazard analysis

Answer

Establish corrective actions

Answer

Determine critical limits