What this section covers: Active managerial control and the person in charge, The 7 HACCP principles, When a HACCP plan or a variance is required, Reduced oxygen packaging, Inspections and imminent health hazards.
6 free practice questions
Click an answer: you see at once whether it is right, with the explanation.
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Question 1What does "active managerial control" mean?
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Answer: C — Managers building food safety into daily operations to control the risk factors of foodborne illness, rather than reacting after problems.
Active managerial control is a proactive approach: the person in charge uses procedures, training, monitoring and corrective actions to control foodborne illness risk factors every day. The Supplement to the 2022 Food Code defines it and makes it a duty of the person in charge.
Checked against: FDA Food Code 2022, Supplement to the 2022 Food Code, 1-201.10 Active managerial control; 2-103.11
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Question 2What is a critical control point (CCP)?
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Answer: C — A point or procedure in a food process where loss of control may result in an unacceptable health risk.
A CCP is a step where control can be applied and is essential to prevent, eliminate or reduce a hazard. Cooking and cooling are common CCPs.
Checked against: FDA Food Code 2022, 1-201.10 Definitions, Critical control point
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Question 3In a HACCP plan for roast chicken, "165°F in all parts" is an example of what?
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Answer: A — A critical limit.
A critical limit is the maximum or minimum value a physical, biological or chemical parameter must meet at a CCP to control the hazard, such as a cooking temperature.
Checked against: FDA Food Code 2022, 1-201.10 Definitions, Critical limit
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Question 4During monitoring, a cook finds a batch of chicken reached only 150°F. In HACCP terms, continuing to cook it until it reaches 165°F is what?
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Answer: C — A corrective action.
Corrective actions are the steps taken when monitoring shows a critical limit was not met: here, continuing to cook until the limit is reached, and recording what was done.
Checked against: FDA Food Code 2022, 8-201.14 (E)(5); Annex 4 (corrective actions)
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Question 5Which activity requires a variance from the regulatory authority?
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Answer: B — Curing food.
A variance is required before smoking food for preservation, curing, using additives such as vinegar to preserve food or to make it non-TCS, some reduced oxygen packaging, live shellfish display tanks, custom processing animals, sprouting seeds or beans, or other methods the regulatory authority decides need one.
Checked against: FDA Food Code 2022, 3-502.11 Variance Requirement
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Question 6According to the Food Code, which is one way a person in charge can demonstrate food safety knowledge during an inspection?
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Answer: D — Being a certified food protection manager from an accredited program.
The person in charge demonstrates knowledge by having no priority violations during the inspection, by being a certified food protection manager from an accredited program, or by answering the inspector's questions correctly.
Checked against: FDA Food Code 2022, 2-102.11 Demonstration
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HACCP in seven principles
- Conduct a hazard analysis.
- Determine the critical control points (CCPs).
- Establish critical limits.
- Establish monitoring procedures.
- Establish corrective actions.
- Establish verification procedures.
- Establish record keeping and documentation.
A critical control point is a point or procedure where loss of control may result in an unacceptable health risk; a critical limit is the value that must be met there, such as 165°F for chicken (Food Code 2022, 1-201.10).
When a HACCP plan or a variance is required
A variance is needed before smoking food for preservation, curing, using additives such as vinegar to preserve food or make it non-TCS, some reduced oxygen packaging, operating a live shellfish display tank, custom processing animals or sprouting seeds or beans (3-502.11). A HACCP plan is submitted when law requires it, when such a variance is required, and before reduced oxygen packaging without a variance (8-201.13).
Active managerial control
The Supplement to the 2022 Food Code defines active managerial control and makes maintaining it a duty of the person in charge (2-103.11): specific actions and procedures that management builds into the operation to control foodborne illness risk factors, a preventive rather than reactive approach backed by continuous monitoring and verification.
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