Starbucks Food Safety Practice Exam

What is a key aspect of record keeping in HACCP?

1. To track employee performance

2. To document cleaning schedules

3. To maintain inventory lists

4. To verify that the system is working

The correct answer is: To verify that the system is working

A key aspect of record keeping in Hazard Analysis and Critical Control Points (HACCP) is to verify that the system is functioning effectively. This involves documenting critical control points, monitoring results, and any corrective actions taken. These records provide evidence that food safety procedures are being followed and that any potential hazards are being managed properly. By maintaining comprehensive and accurate documentation, food service operations can demonstrate compliance with safety regulations and ensure that their food handling processes are continually evaluated and improved. While tracking employee performance, documenting cleaning schedules, and maintaining inventory lists are important for overall food service management, they do not specifically pertain to the primary purpose of HACCP record keeping, which focuses on the verification of food safety systems and processes.