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SERVSAFE HACCP EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What are the 7 HACCP principles?
Answer:
- Conduct a hazard analysis.
- Determine critical control points (CCPs)
- Establish critical limits.
- Establish monitoring procedures.
- Identify corrective actions.
- Verify that the system works.
- Establish procedures for record keeping and documentation.
Question 2: What does HACCP stand for?
Answer:
Hazard Analysis and Critical Control Point Question 3: What specialized processing methods require a variance and may need a HACCP plan?
Answer:
Smoking food to preserve it.Sprouting seeds or beans.Using food components or additives such as vinegar to preserve or alter food so that it no longer requires time and temperature control for safety.
Curing meats.Custom processing animals.Packaging food using MAP, sous-vide, vacuum pack.Treating (pasteurizing) juice on site and packaging for later sale.
Question 4: What is HACCP based on?
Answer:
Identifying significant biological, chemical, and physical hazards at specific points within a product's flow through an operation.
Question 5: What kind of records should be kept?
Answer:
Monitoring activities Corrective actions Validating equipment (checking for good working condition) Working with suppliers (invoices, specifications)
Question 6: What can be done once hazards are identified?
Answer:
Prevented, eliminated, or reduced to safe levels.
Question 7: How would you conduct a hazard analysis?
Answer:
Identify potential hazards in food served in looking how it is processed.Identify TCS food items and determine where hazards are likely to occur. Look at biological, chemical, and physical contaminants.
Question 8: How can you establish monitoring procedures?
Answer:
Make sure that ways to check critical limits is consistently met.Identify who will monitor CCPs and how often.Question 9: What can be used to evaluate the monitoring plan on a regular basis?
Answer:
Monitoring charts Records Hazard analysis
Question 10: What is needed for HACCP to be effective?
Answer:
It must be based on a written plan. It must be specific to each facility's menu, customers, equipment, processes, and operations.
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