HACCP - Hazard Analysis Critical Control Points 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.
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What does HACCP stand for?
Answer: Hazard Analysis Critical Control Points
HACCP stands for Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.
How many principles make up the HACCP system?
Answer: 7
There are 7 HACCP principles that form the foundation of a HACCP food safety plan.
What is a Critical Control Point (CCP) in a HACCP plan?
Answer: A step where a food safety hazard can be prevented, eliminated, or reduced to a safe level
A CCP is a point in the food process where a control measure can prevent, eliminate, or reduce a food safety hazard to an acceptable level.
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.
Which of the following is a biological hazard in food safety?
Answer: Salmonella bacteria in raw poultry
Salmonella is a biological hazard because it is a pathogen (microorganism) that can cause foodborne illness.
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 maximum or minimum value that must be met at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard.
What are the three categories of food safety hazards addressed in HACCP?
Answer: Biological, chemical, and physical
HACCP addresses biological (pathogens), chemical (toxins, pesticides), and physical (bones, glass) food safety hazards.