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
Which of the following best explains why HACCP is considered a science-based food safety system?
Answer: It uses data and scientific evidence to identify and control hazards
HACCP uses scientific principles, data, and risk assessment to systematically identify, evaluate, and control food safety hazards throughout the production process.
A facility wants to verify its HACCP plan is working. Which of the following activities would be considered a verification activity?
Answer: Reviewing corrective action logs and conducting internal audits
Verification activities such as reviewing corrective action logs and internal audits confirm that the HACCP system is functioning as intended.
How many principles make up the complete HACCP system?
Answer: Seven
HACCP consists of seven principles: hazard analysis, identify CCPs, establish critical limits, monitoring procedures, corrective actions, verification, and record keeping.
A HACCP monitoring log shows that the walk-in cooler maintained 38°F all week. This log is an example of which HACCP principle in action?
Answer: Record keeping
Record keeping (Principle 7) involves maintaining written documentation such as temperature logs that demonstrate critical limits are being consistently met.
During a HACCP hazard analysis, the team determines that improper cooling of cooked rice poses a significant risk. What type of hazard is this?
Answer: Biological hazard
Improper cooling of cooked rice allows bacteria like Bacillus cereus to grow, making it a biological hazard that must be controlled in the HACCP plan.
A restaurant's HACCP plan identifies the final cooking step for ground beef as a CCP. The critical limit is 155°F (68°C) for 15 seconds. What happens if a patty only reaches 148°F?
Answer: A corrective action must be taken, such as continuing to cook the patty or discarding it
When a critical limit is not met, a corrective action must be immediately taken — the patty must be cooked further to reach the required temperature or discarded.
Which HACCP principle would require a food manager to determine how often temperatures are checked and who is responsible for checking them?
Answer: Principle 4 — Establish monitoring procedures
Monitoring procedures (Principle 4) define what will be monitored, how it will be measured, the frequency of monitoring, and who is responsible for monitoring.