ServSafe HACCP - Hazard Analysis Critical Control Points 2 — Questions and Answers
Question 1: Which HACCP principle involves establishing procedures to ensure that the HACCP system is working as intended?
- Monitoring
- Verification (Correct answer)
- Record-keeping
- Corrective action
Correct answer: Verification
Verification (Principle 6) involves activities confirming the HACCP system is working correctly, such as reviewing records and conducting additional testing.
Question 2: What is the purpose of monitoring procedures in a HACCP plan?
- To train employees on food safety practices
- To measure and observe that a CCP is under control and within critical limits (Correct answer)
- To document corrective actions taken after a deviation
- To verify the accuracy of thermometers used in the kitchen
Correct answer: To measure and observe that a CCP is under control and within critical limits
Monitoring (Principle 4) involves conducting a planned sequence of measurements to assess whether a CCP is under control.
Question 3: When a critical limit is not met at a CCP, what must a food handler do according to HACCP?
- Continue normal operations and note the deviation in the log
- Immediately discard all food in the establishment
- Take corrective action to bring the process back into control (Correct answer)
- Contact the local health department before doing anything
Correct answer: Take corrective action to bring the process back into control
Corrective action (Principle 5) must be taken immediately when monitoring shows that a CCP is not under control or a critical limit has been exceeded.
Question 4: Which of the following best describes the record-keeping principle of HACCP?
- Keeping a log of employee work schedules and food handler certifications
- Documenting and maintaining records of the HACCP system, including monitoring activities and corrective actions (Correct answer)
- Recording daily food deliveries and supplier invoices
- Maintaining cleaning and sanitizing schedules for all kitchen equipment
Correct answer: Documenting and maintaining records of the HACCP system, including monitoring activities and corrective actions
Record-keeping (Principle 7) requires maintaining documentation of the HACCP plan, monitoring results, deviations, and corrective actions taken.
Question 5: What is a prerequisite program in relation to HACCP?
- A certification required before a manager can develop a HACCP plan
- A foundational food safety practice that supports the HACCP system, such as sanitation or pest control (Correct answer)
- The government training program required for all food service workers
- An annual review of the HACCP plan conducted by a food safety auditor
Correct answer: A foundational food safety practice that supports the HACCP system, such as sanitation or pest control
Prerequisite programs are basic operational and sanitation conditions necessary for a HACCP system to function effectively, such as good manufacturing practices.
Question 6: In a HACCP plan, what is the temperature danger zone that must be monitored to prevent bacterial growth?
- 32°F to 155°F (0°C to 68°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 40°F to 140°F (4°C to 60°C)
- 50°F to 165°F (10°C to 74°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria grow most rapidly in TCS (Time/Temperature Control for Safety) foods.
Question 7: What is the primary goal of implementing a HACCP plan in a food service operation?
- To comply with local health department inspection requirements
- To reduce the cost of food waste in the operation
- To identify and control hazards before they cause illness or injury (Correct answer)
- To improve the efficiency of kitchen workflow and reduce labor costs
Correct answer: To identify and control hazards before they cause illness or injury
The primary goal of HACCP is to prevent foodborne illness by identifying hazards and establishing controls before they can cause harm.
ServSafe HACCP - Hazard Analysis Critical Control Points 2
Which HACCP principle involves establishing procedures to ensure that the HACCP system is working as intended?