SERVSAFE - CH 10 EXAM QUESTIONS

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SERVSAFE - CH 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: second step of haccp

Answer:

determine critical control points

Question 2: sixth step of haccp

Answer:

verify that the system works

Question 3: first step of haccp

Answer:

conduct a hazard analysis

Question 4: active managerial control

Answer:

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC.

Question 5: fourth step of haccp

Answer:

establish monitoring procedures

Question 6: second step of active managerial control

Answer:

identify any issues that could impact food safety

Question 7: seventh step of haccp

Answer:

establish procedures for record keeping and documentation

Question 8: fourth step of active managerial control

Answer:

regularly monitor the policies and procedures that have been developed

Question 9: fifth step of haccp

Answer:

identify corrective actions

Question 10: critical control points

Answer:

In a haccp system, the points in the process where you can intervene to prevent, elimanate, or reduce a hazard to an acceptable level.

Question 11: fifth step of active managerial control

Answer:

verify that the polices and procedures you have established are actually controlling the risk factors

Question 12: third step of active managerial control

Answer:

create policies and procedures that address the issues that were identified

Question 13: third step of haccp

Answer:

establish critical limits

Question 14: first step of active managerial control

Answer:

consider the five risk factors throughout the flow of food in your establishment

Question 15: food safety management system

Answer:

Groups of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.

Question 16: haccp plan

Answer:

written document based on HACCP principles describing procedures a particular establishment will follow to ensure the safety of food served.

Question 17: haccp

Answer:

Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, elimanated, or reduced to safe levels.

Question 18: five ways to control risk factors of foodborne illness

Answer:

demonstation of knowledge, staff health control, controlling hands as a vehicle of contamination, time and temperature parameters for controlling pathogens, consumer advisory.

Question 19: five most common risk factors of foodborne illness

Answer:

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.