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
How does a HACCP plan differ from end-product testing?
Answer: HACCP is proactive and prevents hazards; end-product testing only detects problems after they occur
HACCP is preventive, controlling hazards during production, while end-product testing is reactive.
What documentation is required under HACCP Principle 7?
Answer: All records including monitoring logs, corrective actions, and verification activities
Principle 7 requires comprehensive record-keeping of all HACCP-related activities.
At which step would cooking poultry to 165 degrees F be identified in a HACCP plan?
Answer: When determining CCPs and their critical limits
Cooking is identified as a CCP under Principle 2, and 165 degrees F is the critical limit under Principle 3.
Which is a prerequisite program that supports HACCP but is NOT part of the seven principles?
Answer: Personal hygiene and handwashing programs
Personal hygiene programs are prerequisite programs, foundational practices that must be in place before HACCP can be effective.
When should a HACCP plan be reassessed?
Answer: When there are changes in products, processes, equipment, or when verification reveals problems
A HACCP plan must be updated whenever changes could introduce new hazards or affect existing controls.
What is the primary purpose of monitoring in HACCP?
Answer: To ensure CCPs are under control by measuring critical limits in real time
Monitoring involves scheduled measurements to ensure critical limits are being met during production.