ServSafe HACCP - Hazard Analysis Critical Control Points 4

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?

Accepted Answer

Conduct a hazard analysis

Answer

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?

Accepted Answer

HACCP plan

Answer

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:

Accepted Answer

Biological hazard

Answer

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?

Accepted Answer

Monitoring CCPs

Answer

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:

Accepted Answer

165°F (74°C) for 15 seconds

Answer

Poultry must reach an internal temperature of 165°F (74°C) for at least 15 seconds to destroy pathogens such as Salmonella.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe HACCP - Hazard Analysis Critical Control Points 4