Hazard Analysis and Critical Control Points principles and food safety management system concepts tested on the ServSafe Manager exam.
36 cards · basic cards · AI-written, checked twice. Edit anything.
- What do the letters HACCP stand for?
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Hazard Analysis and Critical Control Points- How many principles form the foundation of HACCP?
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Seven principles- What is the first principle of HACCP?
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Conduct a hazard analysis to identify potential biological, chemical, and physical hazards- What is the second principle of HACCP?
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Determine the critical control points (CCPs) where hazards can be prevented, eliminated, or reduced to acceptable levels- What is the third principle of HACCP?
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Establish critical limits for each CCP that distinguish between safe and unsafe conditions- What is the fourth principle of HACCP?
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Establish monitoring procedures to ensure critical limits are met at each CCP- What is the fifth principle of HACCP?
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Establish corrective actions to take when a critical limit is not met- What is the sixth principle of HACCP?
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Establish verification procedures to confirm the HACCP system is working effectively- What is the seventh principle of HACCP?
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Establish documentation and record-keeping procedures to demonstrate control of hazards- What is a Critical Control Point (CCP)?
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A step in the process where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level- What is a biological hazard in food safety?
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Hazards caused by harmful microorganisms such as bacteria, viruses, parasites, or fungi- What is a chemical hazard in food safety?
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Hazards caused by harmful chemicals such as pesticides, cleaning agents, or toxic naturally occurring substances- What is a physical hazard in food safety?
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Hazards caused by foreign objects such as broken glass, metal, plastic, or stones in food- What is a critical limit?
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The maximum or minimum value for a measurable parameter at a CCP that determines if the process is under control- What is monitoring in the context of HACCP?
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The act of observing or measuring at a CCP to ensure that the critical limit is being met
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