HACCP and Food Safety Management Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP and Food Safety Management flashcards as text
How many principles make up a complete HACCP plan?
Answer: Seven
A HACCP plan is built on seven principles: hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and record-keeping.
What is the purpose of HACCP verification activities?
Answer: To confirm that the HACCP system is working effectively
Verification involves reviewing records and testing to confirm that the HACCP plan is being followed and is effective at controlling hazards.
What is an Active Managerial Control (AMC) approach in food safety?
Answer: A proactive system where managers identify and prevent food safety risks before they occur
AMC is a proactive food safety approach where managers take deliberate steps to prevent the occurrence of foodborne illness risk factors.
Which of the following is one of the five CDC-identified risk factors for foodborne illness?
Answer: Poor personal hygiene of food handlers
The CDC's five risk factors include poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
What is a food safety management system (FSMS)?
Answer: A group of practices and procedures that actively control risks and prevent foodborne illness
A FSMS is a structured set of controls and procedures, such as HACCP, designed to systematically prevent foodborne illness throughout a food operation.
Which HACCP principle involves setting up procedures to observe CCPs and ensure critical limits are being met?
Answer: Establish monitoring procedures
Monitoring procedures define how and when CCPs are observed and measured to confirm that critical limits are being maintained.