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
What does HACCP stand for?
Answer: Hazard Analysis Critical Control Point
HACCP stands for Hazard Analysis Critical Control Point, a systematic approach to identifying and controlling food safety hazards.
What is the first principle of HACCP?
Answer: Conduct a hazard analysis
The first HACCP principle is to conduct a hazard analysis to identify potential biological, chemical, and physical hazards in the food process.
What is a Critical Control Point (CCP) in HACCP?
Answer: A step in the food process where a control measure can prevent or eliminate a hazard
A CCP is a specific processing step where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is a critical limit in a HACCP plan?
Answer: The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled
A critical limit is the measurable boundary that separates safe from unsafe conditions at a CCP, such as a minimum cooking temperature.
Which of the following is an example of a corrective action in a HACCP plan?
Answer: Discarding food that did not reach its minimum cooking temperature
When a critical limit is not met, the corrective action — such as discarding the food — must be taken immediately to prevent unsafe food from reaching consumers.
What is the role of record-keeping in a HACCP program?
Answer: To provide documentation that critical limits were met and corrective actions were taken
HACCP records demonstrate that the plan is being followed, critical limits were monitored, and corrective actions were taken when needed.