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 cold storage unit holding deli meats is found at 45°F (7°C) instead of the required 41°F (5°C) or below. Under HACCP, which record must be completed?
Answer: Corrective action log
When a critical limit is violated, a corrective action log must be completed documenting what happened, what was done with the food, and how control was restored.
In HACCP terminology, what is a 'deviation'?
Answer: A failure to meet a critical limit at a CCP
A deviation occurs when monitoring shows that a critical limit at a CCP has not been met, requiring an immediate corrective action.
Which HACCP principle ensures that the monitoring equipment used at CCPs, such as thermometers, are accurate?
Answer: Verification
Verification activities include calibrating monitoring equipment to confirm that instruments used to measure critical limits are accurate.
A food safety team is reviewing a flow diagram of their food production process. What is the main purpose of this flow diagram in HACCP?
Answer: To identify all steps in the process for hazard analysis
A flow diagram provides a systematic description of each step in the food production process and is used during hazard analysis to identify where hazards may occur.
Hot holding equipment must keep food at 135°F (57°C) or above. Under HACCP, this temperature requirement is an example of which principle?
Answer: Critical limits
Critical limits (Principle 3) establish the specific values, like minimum hot holding temperatures, that must be met to control hazards at a CCP.
Which of the following physical hazards would be identified during a HACCP hazard analysis for a bakery?
Answer: Metal shavings from mixing equipment
Metal shavings from equipment are a physical hazard that could contaminate food in a bakery and must be addressed in the HACCP hazard analysis.
A HACCP team decides that pasteurization is a CCP for a juice manufacturing operation. Which principle led to this decision?
Answer: Principle 2 — Identify CCPs
Identifying critical control points (Principle 2) involves determining which process steps are CCPs where control measures are essential to manage hazards.