CH. 10: FOOD SAFETY MANAGEMENT SYSTEMS SERVSAFE

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CH. 10: FOOD SAFETY MANAGEMENT SYSTEMS (SERVSAFE

COURSEBOOK 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to reach a minimum internal temperature of 145°F (63°C). What should be established as a monitoring procedure?

• Record the temperature of each porkchop and review logs daily.
• Clean and inspect the grill at regular intervals.
• Check the temperature of each pork chop with a thermocouple thermometer.
• Stop cooking a porkchop if it doesn't reach 145°F (63°C) after 18 minutes.

Answer:

• Check the temperature of each pork chop with a thermocouple thermometer.

Question 2: What is the purpose of a food safety management system?

• To prevent foodborne illness by controlling the hazards throughout the flow of food
• To teach employees to recognize the signs of foodborne illness
• To identify and address critical control points (CCPs) in the operation
• To prepare for an imminent health hazard

Answer:

• To prevent foodborne illness by controlling the hazards throughout the flow of food

Question 3: Which is an FDA public health intervention for controlling the risk factors for foodborne illness?

• Keeping detailed supplier records
• Developing standard operating procedures
• Conducting annual equipment checks
• Controlling hands as a vehicle of contamination

Answer:

• Controlling hands as a vehicle of contamination

Question 4: How can a manager determine if a HACCP plan is working?

• Higher guest check averages
• Fewer products rejected during receiving
• Improvement in health inspection scores
• Monitoring charts indicate hazards are being prevented

Answer:

• Monitoring charts indicate hazards are being prevented

Question 5: Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?

• Conduct a hazard analysis.
• Determine critical control points.
• Identify corrective actions.
• Establish procedures for record keeping and documentation.

Answer:

• Establish procedures for record keeping and documentation.

Question 6: Which is an FDA public health intervention for controlling the risk factors for foodborne illness?

• Noting allergens on menus
• Reviewing of construction plans
• Implementing consumer advisories
• Providing variances for special processes

Answer:

• Implementing consumer advisories

Question 7: What is a critical control point (CCP)?

• A step that must be taken when a critical limit has not been met
• An evaluation that determines whether the HACCP plan is working as intended
• A minimum or maximum limit which must be met to prevent or eliminate a hazard
• A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels

Answer:

• A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels

Question 8: What information would be relevant to include in a foodborne illness incident report?

• Whether the guest has any food intolerances
• Whether the guest consumed any alcohol
• When and where the customer sought medical attention
• Contact information of the other guests in the party

Answer:

• When and where the customer sought medical attention

Question 9: An imminent health hazard, such as a water supply interruption, requires immediate correction or

• a HACCP plan.
• closure of the operation.
• evaluation of the situation.
• normal operating procedures.

Answer:

• closure of the operation.

Question 10: Which is an example of a critical control point (CCP)?

• Required minimum internal cooking temperatures
• Washing hands before preparing food
• Using color-coded cutting boards
• Cleaning and sanitizing surfaces correctly

Answer:

• Required minimum internal cooking temperatures

Question 11: Three components of active managerial control include identifying risks, training, and

• creating specifications.
• corrective action.
• creating purchase orders.
• recordkeeping.

Answer:

• corrective action.