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 food manager is reviewing the operation's HACCP plan and finds that monitoring logs are incomplete for the past week. This is MOST likely a problem with which HACCP principle?
Answer: Record-keeping and documentation
Maintaining accurate and complete records is the seventh HACCP principle, essential for demonstrating that the system is functioning correctly.
Which scenario demonstrates proper Active Managerial Control in a foodservice operation?
Answer: Conducting daily opening checks to verify cooling units are at proper temperatures
AMC involves daily, proactive management behaviors like checking equipment temperatures to catch problems before food safety is compromised.
A sushi restaurant uses raw fish in its menu. During hazard analysis, the significant biological hazard associated with raw fish would MOST likely be:
Answer: Anisakis parasites in the fish flesh
Anisakis is a parasitic worm found in raw fish that can cause illness; it must be controlled through freezing protocols in a sushi operation's HACCP plan.
When establishing a HACCP plan for a new menu item, the team determines that cooking is the only step that will eliminate the pathogen hazard. This step is identified as:
Answer: A critical control point (CCP)
A CCP is any point in the process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
A food safety management system should be reviewed and updated when:
Answer: New equipment is purchased, a new menu item is added, or a foodborne illness occurs
HACCP plans must be reviewed whenever there are changes to the menu, equipment, processes, or if a foodborne illness is linked to the operation.
Which of the following is NOT one of the seven principles of HACCP?
Answer: Hire a certified food safety manager
The seven HACCP principles focus on hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, and record-keeping — not hiring requirements.
A foodservice operation uses thermometers to check food temperatures at critical control points. Before use, these thermometers should be:
Answer: Calibrated regularly to ensure accurate readings
Regular calibration of thermometers ensures measurements at CCPs are accurate, which is essential for effective HACCP monitoring.