ServSafe HACCP - Hazard Analysis Critical Control Points 5

Question 1

A food manager reviews HACCP temperature logs every week and confirms the plan is effective. This is an example of which HACCP principle?

Accepted Answer

Verification

Answer

Verification (Principle 6) involves reviewing records and other activities to confirm that the HACCP plan is working as intended.

Question 2

Which scenario correctly describes a prerequisite program that supports a HACCP plan?

Accepted Answer

Implementing a pest control program throughout the facility

Answer

Prerequisite programs such as pest control, sanitation, and employee hygiene form the foundation that makes HACCP effective.

Question 3

At which step in the HACCP process would a manager determine that rapid cooling of large batches of chili is a critical control point?

Accepted Answer

Identifying CCPs after completing the hazard analysis

Answer

CCPs are identified during Principle 2, after the hazard analysis (Principle 1) has revealed significant risks that must be controlled.

Question 4

A food establishment serves a high-risk population. How does this affect their HACCP approach compared to a standard restaurant?

Accepted Answer

They must apply stricter critical limits and may have additional CCPs

Answer

Operations serving highly susceptible populations (elderly, immunocompromised, etc.) must apply more rigorous controls because the consequences of foodborne illness are more severe.

Question 5

A HACCP team is conducting a flow diagram review and discovers that cross-contamination is possible when raw beef is stored above ready-to-eat foods. This finding belongs in which HACCP step?

Accepted Answer

Hazard analysis

Answer

The hazard analysis (Principle 1) is where potential hazards at each step of the flow are identified and evaluated for significance.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe HACCP - Hazard Analysis Critical Control Points 5