Management & HACCPQuestion 255 of 320
When an operation submits a HACCP plan to the regulatory authority, which of the following must the plan generally include?
a.The names of all customers who bought the product
b.A flow diagram of the process and the critical limits for each critical control point
c.The restaurant's marketing budget
d.A list of competitor restaurants nearby
Explanation
A HACCP plan submitted for a specialized process must describe the food and process, typically with a flow diagram, identify the critical control points and their critical limits, and describe monitoring, corrective actions, and record-keeping. These elements let the regulatory authority judge whether the hazards are controlled. Business or marketing information is not part of the food safety plan.
Law Reference: FDA Food Code §8-201.14Practice all 320 questions free — no signup required.
Related questions on this topic
- A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
- A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?
- Which situation is an imminent health hazard that would require the operation to consider ceasing operations?
- A grocery deli wants to grow sprouts from seeds in-house for its salads. Regarding the Food Code, what does this activity trigger?
- After an imminent health hazard has been corrected and the operation wants to reopen, what is generally required?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review