HACCP Principles – ServSafe Food Manager Certification
Master all 7 HACCP principles tested on the ServSafe Food Manager Certification exam. These 25 flashcards cover hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record-keeping to help you ace the exam and protect public health.
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Preview Questions
Question 1
What does the acronym HACCP stand for?
Answer
Hazard Analysis Critical Control Points. It is a systematic, science-based approach to identifying and controlling food safety hazards.
Question 2
How many principles make up a complete HACCP plan?
Answer
There are 7 principles in a HACCP plan, ranging from conducting a hazard analysis to establishing record-keeping procedures.
Question 3
Which HACCP principle is performed FIRST when developing a HACCP plan?
Answer
Principle 1 is conducting a hazard analysis, where potential biological, chemical, and physical hazards are identified at each step of the food production process.
Question 4
What are the three types of hazards identified during a hazard analysis?
Answer
The three types are biological (pathogens), chemical (cleaners, pesticides), and physical (bone fragments, metal shavings) hazards.
Question 5
What is the purpose of a prerequisite program in relation to a HACCP plan?
Answer
Prerequisite programs are foundational procedures (such as cleaning, pest control, and personal hygiene) that support the HACCP plan by controlling general food safety conditions before HACCP-specific controls are applied.
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