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HACCP System Implementation 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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  1. A food establishment's HACCP plan identifies hot holding as a CCP with a critical limit of 135°F (57°C). A soup is found at 128°F. What is the FIRST corrective action?

    Answer: Reheat the soup to 165°F (74°C) within 2 hours

    Food that has fallen below 135°F in hot holding must be rapidly reheated to 165°F within 2 hours to destroy any pathogens that may have grown.

  2. Which of the following is an example of a prerequisite program that supports a HACCP plan?

    Answer: Pest control procedures

    Prerequisite programs like pest control, personal hygiene, and sanitation provide the foundational conditions needed for HACCP to function effectively.

  3. When using a decision tree to identify CCPs, which question is asked FIRST?

    Answer: Do control measures exist for the identified hazard?

    The first decision tree question asks whether control measures exist for the hazard, establishing if any intervention is possible at that step.

  4. HACCP record-keeping serves which critical purpose during a regulatory inspection?

    Answer: Demonstrating that the food safety system is being monitored and controlled

    HACCP records provide documented evidence that CCPs are being monitored and that corrective actions are taken when critical limits are exceeded.

  5. A food safety manager revises a HACCP plan after adding a new cooking step. This action is part of which HACCP principle?

    Answer: Verification

    Verification includes periodic reassessment and updating of the HACCP plan to reflect changes in the operation, ingredients, or processes.

  6. Which scenario describes a biological hazard that would be identified during HACCP hazard analysis for raw oysters?

    Answer: Vibrio parahaemolyticus contamination from harvest waters

    Vibrio parahaemolyticus is the primary biological hazard associated with raw shellfish and must be addressed in the HACCP plan for oysters.

  7. A HACCP team determines that a step is NOT a CCP because a later cooking step will destroy the hazard. This decision is based on which concept?

    Answer: The hazard will be controlled at a subsequent step in the process

    If a downstream step (such as cooking) will eliminate the hazard, an earlier step may not need to be designated a CCP, as control is achieved later in the process.