SERVSAFE CHAPTER 10 EXAM QUESTIONS

PDF Download

SERVSAFE CHAPTER 10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Principle 1: Conduct a 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 likely to occur for each one.
• Look for biological, chemical, and physical contaminants.

Question 2: If the flood is the result of a sewage backup in the prep area, then:

Answer:

• Close the affected area right away.
• Correct the problem.
• Clean the area thoroughly.

Question 3: To prepare for a fire, consider:

Answer:

- Have emergency-contact information:

• Fire and police departments
• Regulatory authority
• Management or headquarters personnel.
• Post the fire department phone number by each phone.

Question 4: Ways to achieve active managerial control:

Answer:

• Training programs
• Manager supervision
• Standard operating procedures (SOPs)

- HACCP

Question 5: These are the foundation of a food safety management system:

Answer:

• Personal hygiene program
• Food safety training program
• Supplier selection and specification program
• Quality control and assurance program
• Cleaning and sanitation program
• Standard operating procedures (SOPs)
• Facility design and equipment maintenance program
• Pest control program

Question 6: To be effective, a HACCP system must be based on a written plan:

Answer:

• 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 7: If a customer calls to report a foodborne illness, then:

Answer:

• Take the complaint seriously and express concern.
• Don't admit responsibility.
• Ask for general contact information.
• Complete the foodborne-illness incident report form.

Question 8: 4. Establish monitoring procedures for the Melon Medley Salad:

Answer:

• Operation's team leader should monitor the salad's critical limits.

- The team leader:

• Makes sure the salad is prepped the correct way-all steps from washing the melon to putting the

finished salad in the display cooler

• Monitors the temperature of held salads three times a day

Question 9: To recover from a power outage:

Answer:

• Have a plan for recovery.

- Examples:

• Check refrigeration units often after the power is restored to ensure the they can maintain product

temperatures.

• Throw out TCS food that was in the temperature danger zone for more than four hours.

Question 10: These specialized processing methods require a variance and may require a

HACCP plan:

Answer:

• Smoking food as a method to preserve it (but not to enhance flavor)
• Using food additives or components such as vinegar to preserve or alter food so it no longer requires

time and temperature control for safety

• Curing food
• Custom-processing animals
• Packaging food using ROP methods including
• MAP
• Vacuum-packed
• Sous vide
• Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label that complies

with local regulations

• Sprouting seeds or beans
• Offering live shellfish from a display tank

Question 11: 1. Analyze hazard for the Melon Medley Salad:

Answer:

• The salad has fresh watermelon, honeydew, and cantaloupe.
• Bacteria pose a risk to these fresh-cut melons.

Question 12: Principle 3: Establish critical limits:

Answer:

• For each CCP, establish minimum or maximum limits.

- These limits must be met to:

• Prevent or eliminate the hazard
• Reduce it to a safe level

Question 13: If ice cannot be made, then:

Answer:

• Throw out existing ice.
• Use ice from an approved, reputable supplier.

Question 14: If hands cannot be washed, then:

Answer:

Implement an emergency handwashing procedure Question 15: If food items that require water during preparation cannot be made, then:

Answer:

• Throw out any ready-to-eat food made with water before the contamination was discovered.
• Use bottled or boiled water for ready-to-eat food.

Question 16: 7. Establish procedures for record keeping and documentation:

Answer:

All HACCP records must be maintained for 16 weeks and kept on file.Question 17: If water is not available for food preparation and cooking, then:

Answer:

• Use water from an approved, reputable supplier.
• Use the emergency menu.
• Use prewashed, packaged produce or frozen or canned fruits and vegetables.
• Thaw food only in the cooler or microwave or as a part of the cooking process.

Question 18: If beverages made with water cannot be prepared, then:

Answer:

Stop using the drink machines that require water, such as the auto-fill coffee maker, etc.Question 19: If a water line leaks or water builds up on the floor, but food, utensils, etc., are not

affected, then:

Answer:

• Keep people away from the wet floor.
• Repair the leak.
• Block off areas, equipment, utensils, and other items affected by the flood.