HACCP Principles Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 HACCP Principles flashcards as text

Which operation requires a HACCP plan and a variance?
Answer: Curing food
Curing food requires a variance and a HACCP plan.
Reduced oxygen packaging (ROP) of fish in a restaurant requires what?
Answer: A HACCP plan
ROP requires an approved HACCP plan.
Which pathogen is a key concern with reduced oxygen packaging?
Answer: Clostridium botulinum
C. botulinum grows without oxygen and is a major ROP hazard.
A kitchen cooks a pork roast. What is the minimum internal temperature for 4 minutes?
Answer: 145°F
Roasts must reach 145°F for 4 minutes.
Which temperature must food be reheated to for hot holding if it was previously cooked and cooled?
Answer: 165°F for 15 seconds
TCS food reheated for hot holding must reach 165°F for 15 seconds within 2 hours.
A sous vide process is used to cook food. What often must be reviewed by the regulatory authority?
Answer: The HACCP plan
Specialized processes like sous vide require a documented HACCP plan.
When should a HACCP plan be reviewed and updated?
Answer: When the menu, process, or equipment changes
A plan must be revised whenever operations change.

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