ServSafe HACCP - Hazard Analysis Critical Control Points 2

Question 1

Which HACCP principle involves establishing procedures to ensure that the HACCP system is working as intended?

Accepted Answer

Verification

Answer

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?

Accepted Answer

To measure and observe that a CCP is under control and within critical limits

Answer

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?

Accepted Answer

Take corrective action to bring the process back into control

Answer

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?

Accepted Answer

Documenting and maintaining records of the HACCP system, including monitoring activities and corrective actions

Answer

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?

Accepted Answer

A foundational food safety practice that supports the HACCP system, such as sanitation or pest control

Answer

Prerequisite programs are basic operational and sanitation conditions necessary for a HACCP system to function effectively, such as good manufacturing practices.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe HACCP - Hazard Analysis Critical Control Points 2