A kitchen begins building a HACCP plan for its cook-chill soups. What is the first principle it must apply?
a.Determine the critical control points in the process
b.Conduct a hazard analysis of the process and the menu
c.Establish measurable critical limits for each control point
d.Establish the monitoring procedures for each control point
Explanation
The seven principles run in order: conduct a hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, identify corrective actions, verify that the system works, and keep records. A team cannot decide where the control points are until it knows what hazards the process actually carries.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- The Supplement to the 2022 Food Code also defines a food safety management system. What does that system include?
- The Supplement added a new area of knowledge the person in charge must be able to demonstrate to an inspector. What is it?
- The Supplement added a section on when a written food safety management system is required. What does it require of an establishment?
- In a HACCP plan for chicken salad, the team writes: cool from 135°F to 70°F within 2 hours. Which principle does that statement represent?
- A HACCP plan submitted to the regulatory authority must include a flow diagram. What must that diagram identify?
- Which element must a submitted HACCP plan spell out for every critical control point?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review