SERVSAFE MANAGER COURSEBOOK HACCP and Food Safety Management 2

Question 1

How many principles make up a complete HACCP plan?

Accepted Answer

Seven

Answer

A HACCP plan is built on seven principles: hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and record-keeping.

Question 2

What is the purpose of HACCP verification activities?

Accepted Answer

To confirm that the HACCP system is working effectively

Answer

Verification involves reviewing records and testing to confirm that the HACCP plan is being followed and is effective at controlling hazards.

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

AMC is a proactive food safety approach where managers take deliberate steps to prevent the occurrence of foodborne illness risk factors.

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

The CDC's five risk factors include poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

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 FSMS is a structured set of controls and procedures, such as HACCP, designed to systematically prevent foodborne illness throughout a food operation.

SERVSAFE MANAGER COURSEBOOK Practice Test

SERVSAFE MANAGER COURSEBOOK Practice Test

SERVSAFE MANAGER COURSEBOOK HACCP and Food Safety Management 2