ServSafe HACCP - Hazard Analysis Critical Control Points 4 — Questions and Answers
Question 1: A food establishment is implementing HACCP for a new menu item. What is the FIRST step they must complete before identifying critical control points?
- Establish corrective actions
- Conduct a hazard analysis (Correct answer)
- Set critical limits
- Verify the plan works
Correct answer: Conduct a hazard analysis
Conducting a hazard analysis is the first principle of HACCP and must be completed before CCPs can be identified.
Question 2: Which document serves as the written foundation that describes the HACCP procedures a food establishment will follow?
- Standard Operating Procedure (SOP)
- HACCP plan (Correct answer)
- Food safety audit report
- Health department inspection form
Correct answer: HACCP plan
The HACCP plan is the written document that outlines all procedures, CCPs, critical limits, monitoring, and corrective actions for a specific process.
Question 3: During a HACCP hazard analysis, a manager identifies that improperly thawed chicken could allow pathogen growth. This type of hazard is classified as:
- Physical hazard
- Chemical hazard
- Biological hazard (Correct answer)
- Allergen hazard
Correct answer: Biological hazard
Pathogens such as bacteria are biological hazards, which are the most common concern in food safety.
Question 4: A cook checks the internal temperature of roasted chicken every 30 minutes and records it on a log. Which HACCP principle does this represent?
- Establishing critical limits
- Corrective actions
- Monitoring CCPs (Correct answer)
- Verification
Correct answer: Monitoring CCPs
Monitoring CCPs (Principle 4) involves scheduled observation or measurement of a CCP to ensure it remains within critical limits.
Question 5: A HACCP critical limit for cooking poultry in the US requires an internal temperature of at least:
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 15 seconds
- 165°F (74°C) for 15 seconds (Correct answer)
- 135°F (57°C) for 15 seconds
Correct answer: 165°F (74°C) for 15 seconds
Poultry must reach an internal temperature of 165°F (74°C) for at least 15 seconds to destroy pathogens such as Salmonella.
Question 6: A HACCP corrective action was taken when a batch of soup did not reach its required temperature. Which record must be kept documenting this?
- Only a verbal note from the manager
- No record is needed if the food was reheated
- A written corrective action record (Correct answer)
- A copy of the supplier invoice
Correct answer: A written corrective action record
HACCP Principle 5 requires that corrective actions be documented in writing so there is a record of the deviation and how it was resolved.
Question 7: Which activity is an example of HACCP verification rather than monitoring?
- Checking the temperature of a hot-holding unit every hour
- Recording the internal temperature of cooked pork at the CCP
- Reviewing temperature logs and calibrating thermometers weekly (Correct answer)
- Reheating food that fell below the critical limit
Correct answer: Reviewing temperature logs and calibrating thermometers weekly
Verification (Principle 6) confirms that the HACCP system is working correctly through activities like reviewing records and calibrating equipment.
ServSafe HACCP - Hazard Analysis Critical Control Points 4
A food establishment is implementing HACCP for a new menu item.
What is the FIRST step they must complete before identifying critical control points?