Food Safety Management Systems 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 Food Safety Management Systems flashcards as text
A restaurant receives fresh fish that must be held at 41°F (5°C) or below. Which HACCP step does this temperature requirement represent?
Answer: A critical limit
A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent a hazard.
During a hazard analysis, a manager determines that the likelihood of contamination from a specific pathogen is low and the severity of illness would be minor. The manager should:
Answer: Determine this hazard does not require a CCP
A hazard must be both likely to occur AND severe in consequence to be considered significant enough to require a CCP.
Which of the following BEST describes the purpose of the ServSafe Food Safety Management System for an operation?
Answer: To provide a framework for consistently producing safe food and reducing liability
A food safety management system provides a structured approach to consistently controlling hazards and protecting public health.
An operation's HACCP plan identifies the receiving of ground beef as a CCP. What monitoring procedure would be MOST appropriate?
Answer: Measuring and recording the temperature of each delivery
Measuring and recording temperatures at receiving ensures ground beef arrives within the safe temperature range as required by the critical limit.
What is the FIRST step in developing a HACCP plan?
Answer: Conducting a hazard analysis
The hazard analysis is the first and most critical step, identifying all potential biological, chemical, and physical hazards in the food production process.
A manager notices the walk-in cooler temperature has risen to 52°F (11°C) overnight due to a door left ajar. Under HACCP, the manager should FIRST:
Answer: Check the temperature of all food stored in the cooler
The immediate priority is assessing the safety of the food by checking internal temperatures to determine if any food entered the temperature danger zone too long.
Which of the following is an example of a food safety management system tool used BEFORE HACCP?
Answer: Good Manufacturing Practices (GMPs)
Good Manufacturing Practices are foundational prerequisite programs that must be in place before a HACCP system can function effectively.