SERVSAFE CH 10 EXAM QUESTIONS

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SERVSAFE CH 10 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is HACCP

Answer:

A preventive system for assuring the safe production of food products.A common sense application of technical and scientific principles

Question 2: Risk

Answer:

-At each step the flow of food the risk for contamination exists -The chance that a condition or set of conditions in foodservice will lead to a hazard is called a risk -As risks are determined, foodservice operators need to identify critical control points in the flow of food

Question 3: Critical control point

Answer:

is an operation (practice, preparation step, procedure) by which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard

Question 4: Establish procedures for record keeping and documentation

Answer:

-Monitoring activities -Corrective actions -Validating equipment (checking for good working condition) -Working with suppliers (invoices, specifications)

Question 5: Hazard analysis

Answer:

-Identify potential hazards in the food served by looking at how it is processed -Identify TCS food items and determine where hazards are most likely to occur for each one; look for biological, physical, and chemical contaminants

Question 6: What is the purpose of HACCP

Answer:

To control hazards in foods.Control = Prevent, reduce or eliminate

Question 7: In developing a food safety system you should

Answer:

-Identify foods in an operation most likely to be implicated in a foodborne outbreak -Follow potentially hazardous foods though the "flow of foods" -Determine which coordinates lead to foodborne disease & eliminate or change them by implementing appropriate procedures.

Question 8: Establish monitoring procedures

Answer:

-Determine the best was to check critical limits and be sure they are met -Identify who will monitor them and how often Question 9: Specialized foods that require a variance and may require an HCCP plan

Answer:

-Smoking food as a method to preserve it -Using food additives or adding components such as vinegar to preserve or alter it so it no longer requires time and temperature -Curing food -Custom-processing animals. For example, this may include dressing deer in the operation for personal use -Packaging food using reduced-oxygen packaging methods. This includes MAP, vacuum-packed and sous vide risks to food packaged in these ways -Treating and packaging juice on site for later sale -Sprouting seeds or beans -Offering live molluscan shellfish from a display tank

Question 10: To be effective, a HACCP system must be

Answer:

Based on a written plan:

• It must be specific to each facility's menu, customers, equipment, processes, and operations
• A plan that works for one operation may not work for another

Question 11: All potentially hazards foods should have a

Answer:

Flow Chart

Question 12: 4th HACCP Principle

Answer:

Establish monitoring procedures

Question 13: 7th HACCP Principle

Answer:

Establish procedures for record keeping and documentation

Question 14: 2nd HACCP Principle

Answer:

Determine critical control points (CCPs)

Question 15: Reasons for HACCP

Answer:

-Failure of inspection procedures to prevent hazards from being present on foods -End-product testing does not guarantee the safety of the product -Allows to provide consumers with safe foods -Creates production records -Major processors require their suppliers to operate under HACCP

Question 16: Establish critical limits

Answer:

-For each CCP establish minimum or maximum limits.These limits must be met to -Prevent or eliminate a hazard -Reduce it to a safe level

Question 17: The HACCP approach

Answer:

HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow through an operation Once identified, hazards can be prevented, eliminated, or reduced to safe levels

Question 18: HACCP System

Answer:

Identifies control points from receiving to serving at which:

-Food can be contaminated -Contaminants can increase -Contaminants can survive Question 19: Difference between critical control point and critical control step

Answer:

Critical control step indicates that it is the very last step in the process that will prevent contamination

Question 20: 1st HACCP Principle

Answer:

Conduct a hazard analysis

Question 21: 6th HACCP Principle

Answer:

verify that the system works

Question 22: The flow of food

Answer:

-The path that food travels in a foodservice operation is known as the Flow of Food

• It begins with the Manager's decision to include an item on the menu

-Continues with the development of the recipe -Delivery of the product

• Storage
• Preparation

-Holding or Display

• Service

-Cooling & Storing Leftovers