SERVSAFE HACCP EXAM QUESTIONS
AND ANSWERS
What are the 7 HACCP principles? - Answer-1. Conduct a hazard analysis.
2. Determine critical control points (CCPs)
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record keeping and documentation.
What does HACCP stand for? - Answer-Hazard Analysis and Critical Control Point
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.
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.
What can be used to evaluate the monitoring plan on a regular basis? - Answer-
Monitoring charts
Records
Hazard analysis
What kind of records should be kept? - Answer-Monitoring activities
Corrective actions
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications)
What specialized processing methods require a variance and may need a HACCP
plan? - Answer-Smoking food to preserve it.
Sprouting seeds or beans.
AND ANSWERS
What are the 7 HACCP principles? - Answer-1. Conduct a hazard analysis.
2. Determine critical control points (CCPs)
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record keeping and documentation.
What does HACCP stand for? - Answer-Hazard Analysis and Critical Control Point
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.
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.
What can be used to evaluate the monitoring plan on a regular basis? - Answer-
Monitoring charts
Records
Hazard analysis
What kind of records should be kept? - Answer-Monitoring activities
Corrective actions
Validating equipment (checking for good working condition)
Working with suppliers (invoices, specifications)
What specialized processing methods require a variance and may need a HACCP
plan? - Answer-Smoking food to preserve it.
Sprouting seeds or beans.
