HACCP: The Seven Principles for Food Safety Flashcards
6 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 6 HACCP: The Seven Principles for Food Safety flashcards as text
What is the very first principle of developing a HACCP plan?
Answer: Conduct a hazard analysis.
The first principle is to conduct a hazard analysis. This involves identifying potential biological, chemical, or physical hazards at every step in the flow of food, which sets the foundation for the entire HACCP plan.
A point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels is known as a:
Answer: Critical Control Point (CCP)
A Critical Control Point (CCP) is a specific step in the food process where control can be applied. It is essential for preventing or eliminating a food safety hazard or reducing it to an acceptable level.
Cooking a chicken breast to a minimum internal temperature of 165°F (74°C) for <1 second is an example of which HACCP principle?
Answer: Establishing critical limits
This is an example of establishing a critical limit. A critical limit is a maximum or minimum value to which a hazard must be controlled at a CCP to prevent, eliminate, or reduce the hazard to a safe level.
If a pot of soup falls below 135°F (57°C) while being hot-held, reheating it to 165°F (74°C) is an example of which HACCP principle?
Answer: Corrective Action
This is a corrective action, which is the fifth principle of HACCP. Corrective actions are predetermined steps that must be taken when a critical limit is not met, ensuring the potentially hazardous food is made safe.
Checking temperature logs at the end of a shift to ensure that all critical limits were met is an example of which HACCP principle?
Answer: Verification
This action is part of verification, the sixth HACCP principle. Verification involves activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
Which HACCP principle involves documenting when and how monitoring, corrective actions, and verification are performed?
Answer: Principle 7: Establish record-keeping and documentation procedures
The seventh principle, Record-Keeping and Documentation, requires maintaining written records for all aspects of the HACCP plan. These records are crucial for demonstrating that food has been produced safely and for verifying the effectiveness of the plan.