SERVSAFE CHAPTER 10: HACCP EXAM QUESTIONS

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SERVSAFE CHAPTER 10: HACCP EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Principle 1 of HACCP

Answer:

conduct a harzard analysis

Question 2: Principle 4 of HACCP

Answer:

establish monitoring procedures

Question 3: the HACCP system

Answer:

focuses on identifying specific points within a product's flow through the operation that is essential to prevent, eliminate, & reduce biological, chemical, & physical hazards to safe levels

Question 4: Preparation, Response, & Recovery

Answer:

The key to prepare for crisis recovery is to start w/ a written plan that focus on ______, _______,

_______

Question 5: third step of active managerial control

Answer:

monitor policies and procedures

Question 6: Food Safety Programs

Answer:

personal hygiene, facility design, supplier selection, sanitation & pest control, equipment maint., food safety training

Question 7: food safety management system

Answer:

a group of programs, procedures & measures for preventing foodborne illness by actively controlling risks & hazards within the flow of food.

Question 8: Principle 2 of HACCP

Answer:

determine critical control points, where identified hazards can be prevented, eliminated, or reduced to safe levels

Question 9: Principle 7 of HACCP

Answer:

establish procedures for record keeping and documentation

Question 10: Principle 3 of HACCP

Answer:

establish critical limits

Question 11: first step of active managerial control

Answer:

consider the risk factors

Question 12: active managerial control

Answer:

approach that focuses on controlling the 5 most common risk factors that cause foodborne illness

Question 13: Principle 5 of HACCP

Answer:

identify corrective actions

Question 14: fourth step of active managerial control

Answer:

verifying the system

Question 15: Principle 6 of HACCP

Answer:

verify that the system works

Question 16: second step of active managerial control

Answer:

create policies and procedures