ServSafe HACCP - Hazard Analysis Critical Control Points

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Points

Answer

Hygienic Assessment and Contamination Control Plan

Answer

Health and Cleanliness Certification Program

Answer

Hazardous Area Compliance Control Procedures

Question 2

How many principles make up the HACCP system?

Accepted Answer

7

Answer

5

Answer

9

Answer

12

Question 3

What is a Critical Control Point (CCP) in a HACCP plan?

Accepted Answer

A step where a food safety hazard can be prevented, eliminated, or reduced to a safe level

Answer

A location in the kitchen where cross-contamination is most likely to occur

Answer

A temperature measurement taken during food preparation

Answer

A record-keeping log used to document food temperatures

Question 4

What is the first principle of HACCP?

Accepted Answer

Conduct a hazard analysis

Answer

Establish critical limits

Answer

Identify critical control points

Answer

Establish monitoring procedures

Question 5

Which of the following is a biological hazard in food safety?

Accepted Answer

Salmonella bacteria in raw poultry

Answer

Pesticide residue on produce

Answer

Bone fragments in ground meat

Answer

Cleaning chemical contamination

Question 6

What is a critical limit in a HACCP plan?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical hazard must be controlled

Answer

The number of pathogens allowed in a food product

Answer

The temperature range of the danger zone

Answer

The time limit food can be held before it must be discarded

Question 7

What are the three categories of food safety hazards addressed in HACCP?

Accepted Answer

Biological, chemical, and physical

Answer

Microbial, thermal, and environmental

Answer

Bacterial, viral, and fungal

Answer

Contamination, cross-contact, and spoilage