The 7 HACCP Principles, Explained for Food Managers

Quick quiz: haccp principles

1. Question 1 of 5 · Management systemsBlank record forms needed to implement a HACCP plan must be

   approved by an accredited certification body. submitted as supporting documents with the plan. kept only after the plan is operating. designed by the regulatory authority.

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   submitted as supporting documents with the plan.

   Copies of the blank record forms necessary to implement the HACCP plan must be submitted as supporting documents with the plan itself. Requiring the forms up front forces the operator to work out who records what and when before the process starts, rather than improvising once it is running.

   Source: FDA Food Code, § 8-201.14(F)(2)

2. Question 2 of 5 · Management systemsA written food safety management system must be developed and maintained within how long after the regulatory authority adopts the Code?

   2 years It is recommended but not required 1 year 4 years

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   4 years

   Within 4 years of the regulatory authority's adoption of the Code, a written food safety management system must be developed and maintained, implemented during all hours of operation, and made available to the regulatory authority on request. There is an exception for establishments the regulatory authority deems minimal risk based on the nature of the operation.

   Source: FDA Food Code, § 8-201.15

3. Question 3 of 5 · Management systemsA HACCP plan must describe the ingredients, recipes, materials and equipment used, along with

   the retail margin on each dish. photographs of the finished dish. the delivery schedule for each ingredient. methods and procedural control measures that address the food safety concerns involved.

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   methods and procedural control measures that address the food safety concerns involved.

   The plan must set out the ingredients, recipes or formulations, materials and equipment used in preparing each specific food or category, together with the methods and procedural control measures that address the food safety concerns involved. Listing what goes in is only half of it; the plan has to say how the hazard is controlled.

   Source: FDA Food Code, § 8-201.14(D)

4. Question 4 of 5 · Management systemsWhich is a duty of the person in charge?

   Personally taking the temperature of every cooked item Approving all food deliveries in person Performing the establishment's own health inspections monthly Routinely monitoring that employees are effectively cleaning their hands

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   Routinely monitoring that employees are effectively cleaning their hands

   The person in charge must ensure employees are effectively cleaning their hands by routinely monitoring their handwashing. The latest Food Code frames this whole list as maintaining active managerial control of foodborne illness risk factors. That is the key idea: the PIC's job is building systems and monitoring them, not personally performing every task, which is what makes the other options wrong.

   Source: FDA Food Code, § 2-103.11(D)

5. Question 5 of 5 · Management systemsWhich supporting document must accompany a HACCP plan?

   A list of competitors Photographs of the dining room A food employee and supervisory training plan addressing the food safety issues of concern A copy of the establishment's lease

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   A food employee and supervisory training plan addressing the food safety issues of concern

   Supporting documents must include a food employee and supervisory training plan addressing the food safety issues of concern, copies of blank record forms needed to implement the plan, and any additional scientific data the regulatory authority requires. All are priority foundation items. A plan nobody has been trained to run is not a control.

   Source: FDA Food Code, § 8-201.14(F)(1)

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