ServSafe HACCP System Implementation 5

Question 1

A food establishment's HACCP plan identifies hot holding as a CCP with a critical limit of 135°F (57°C). A soup is found at 128°F. What is the FIRST corrective action?

Accepted Answer

Reheat the soup to 165°F (74°C) within 2 hours

Answer

Food that has fallen below 135°F in hot holding must be rapidly reheated to 165°F within 2 hours to destroy any pathogens that may have grown.

Question 2

Which of the following is an example of a prerequisite program that supports a HACCP plan?

Accepted Answer

Pest control procedures

Answer

Prerequisite programs like pest control, personal hygiene, and sanitation provide the foundational conditions needed for HACCP to function effectively.

Question 3

When using a decision tree to identify CCPs, which question is asked FIRST?

Accepted Answer

Do control measures exist for the identified hazard?

Answer

The first decision tree question asks whether control measures exist for the hazard, establishing if any intervention is possible at that step.

Question 4

HACCP record-keeping serves which critical purpose during a regulatory inspection?

Accepted Answer

Demonstrating that the food safety system is being monitored and controlled

Answer

HACCP records provide documented evidence that CCPs are being monitored and that corrective actions are taken when critical limits are exceeded.

Question 5

A food safety manager revises a HACCP plan after adding a new cooking step. This action is part of which HACCP principle?

Accepted Answer

Verification

Answer

Verification includes periodic reassessment and updating of the HACCP plan to reflect changes in the operation, ingredients, or processes.

ServSafe Practice Test

ServSafe Practice Test

ServSafe HACCP System Implementation 5