HACCP System Implementation 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 System Implementation flashcards as text
What is the first step in developing a HACCP plan?
Answer: Conduct a hazard analysis
Conducting a hazard analysis is the first of the seven HACCP principles, identifying all potential hazards at each step.
Which HACCP principle involves determining where control is essential to prevent hazards?
Answer: Principle 2: Critical Control Points
Principle 2 identifies Critical Control Points where control measures can prevent, eliminate, or reduce hazards.
What is a critical limit in the HACCP system?
Answer: The minimum or maximum value a CCP must meet to prevent a hazard
A critical limit is a measurable value such as temperature, time, or pH that must be met at a CCP.
Who should be included on a HACCP team?
Answer: A cross-functional team including management, production, and food safety experts
An effective HACCP team requires diverse expertise from multiple disciplines.
What is the purpose of verification in the HACCP system?
Answer: To confirm that the HACCP plan is working effectively
Verification (Principle 6) confirms the entire HACCP system is functioning correctly through auditing, testing, and record review.
What must be done when a critical limit has not been met at a CCP?
Answer: Implement the predetermined corrective action immediately
When a deviation occurs, the predetermined corrective action must be implemented immediately.