HACCP: The Seven Principles for Food Safety 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.
Read the first 7 HACCP: The Seven Principles for Food Safety flashcards as text
A seafood processing facility checks the temperature of refrigerated fish every two hours. Which HACCP principle does this activity represent?
Answer: Monitoring procedures
Monitoring procedures (Principle 4) describe how and how often CCPs will be observed or measured to ensure critical limits are being met.
Which term describes a step in the food production process where a control measure can be applied to prevent or eliminate a food safety hazard?
Answer: Critical control point
A critical control point (CCP) is a specific step where a control measure is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is the FIRST step in developing a HACCP plan?
Answer: Conduct a hazard analysis
The hazard analysis (Principle 1) is always the first step, identifying potential biological, chemical, and physical hazards in the food process.
A restaurant uses a decision tree to evaluate each step in food preparation. What is the purpose of a CCP decision tree?
Answer: To determine whether a process step is a critical control point
A CCP decision tree is a systematic tool used to evaluate each process step and determine whether it qualifies as a critical control point.
Which of the following is an example of a chemical hazard that would be identified during a HACCP hazard analysis?
Answer: Pesticide residue on produce
Pesticide residue is a chemical hazard; bone fragments are physical hazards, while E. coli and Norovirus are biological hazards.
After a HACCP system is implemented, who is responsible for verifying that the system is working correctly?
Answer: Trained food safety personnel or management
Verification (Principle 6) is performed by trained food safety personnel or management to confirm the HACCP plan is effectively controlling hazards.
Which of the following best describes a prerequisite program in relation to a HACCP plan?
Answer: A foundational food safety practice that supports the HACCP system
Prerequisite programs, such as sanitation and pest control, are foundational practices that create the environment necessary for a HACCP system to work effectively.