SERVSAFE MANAGER COURSEBOOK HACCP and Food Safety Management

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Point

Answer

Hazard Assessment and Contamination Control Protocol

Answer

Health and Cleanliness Control Program

Answer

Hygiene and Critical Compliance Procedure

Question 2

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

Identify critical control points

Answer

Establish corrective actions

Answer

Establish monitoring procedures

Question 3

What is a Critical Control Point (CCP) in HACCP?

Accepted Answer

A step in the food process where a control measure can prevent or eliminate a hazard

Answer

The final step in food production before service

Answer

A point where temperature is the only concern

Answer

Any step that involves food-contact surfaces

Question 4

What is a critical limit in a HACCP plan?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled

Answer

The maximum number of customer complaints allowed per week

Answer

The temperature range for storing cleaning supplies

Answer

The minimum staff count required during food production

Question 5

Which of the following is an example of a corrective action in a HACCP plan?

Accepted Answer

Discarding food that did not reach its minimum cooking temperature

Answer

Documenting that cooking temperatures were met during production

Answer

Training staff on how to use a thermometer correctly

Answer

Creating a new monitoring schedule for the CCP

Question 6

What is the role of record-keeping in a HACCP program?

Accepted Answer

To provide documentation that critical limits were met and corrective actions were taken

Answer

To track employee attendance during food production shifts

Answer

To log customer complaints and menu changes

Answer

To fulfill marketing and business development requirements