Which processes require a HACCP plan?

Prepare for the ServSafe Chipotle Manager Test with flashcards and multiple choice questions, each with detailed explanations and hints. Ensure your success on the exam!

A HACCP plan, which stands for Hazard Analysis Critical Control Points, is designed to identify and manage food safety risks. It is particularly essential for processes that are more complex or present a higher risk of foodborne illness. Smoking food as a preservation method is a process that can involve several potential hazards, such as the growth of bacteria if food is not maintained at the proper temperature or processing time. In order to ensure food safety while smoking, controls must be put in place at critical points during the process.

The other options involve processes that, while important for food safety, do not require a HACCP plan due to their lower risk or the straightforward nature of the operations. Cooking pasta does not generally pose significant safety concerns if standard cooking practices are followed. Serving food quickly primarily relies on maintaining proper holding temperatures and doesn't involve complex hazard analysis. Cleaning kitchen surfaces, while critical for preventing cross-contamination, is also a routine task that follows standard procedures rather than requiring a detailed HACCP approach. Therefore, smoking food as a preservation method is the only process among the choices presented that necessitates a HACCP plan to mitigate associated food safety risks.

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