SERVSAFE EXAM: CHAPTER 8 FOOD SAFETY

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SERVSAFE EXAM: CHAPTER 8 FOOD SAFETY

MANAGEMENT SYSTEMS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Principle 2: Determine critical control points (CCPs)

Answer:

Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels-these are the CCPs Depending on the process, there may be more than one CCP Question 2: The seven HACCP principles:

Answer:

Conduct a hazard analysis Determine critical control points (CCPs) Establish critical limits Establish monitoring procedures Identify corrective actions Verify that the system works Establish procedures for record keeping and documentation

Question 3: 1. Conduct a hazard analysis

Answer:

Town officials start by analyzing police reports from the accidents to try to figure out the hazard that is causing them

Question 4: Specific places within the flow of food where hazards can be prevented, eliminated, or reduced to a safe level?

Answer:

Critical control points. Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the critical control points (CCPs). Depending on the process, there may be more than one CCP.

Question 5: Determining if the HACCP plan is working as intended?

Answer:

Verification. Determine if the plan is working as intended. Evaluate it on a regular basis. Use your monitoring charts, records, hazard analysis, etc.; and determine if your plan prevents, reduces, or eliminates identified hazards.

Question 6: Predetermined steps taken when a critical limit is not met?

Answer:

Corrective action. Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.

Question 7: 3. Establish critical limits

Answer:

Town officials impose a speed limit to reduce accidents. The new speed limit is 50 mph Question 8: Principle 5: Identify corrective actions

Answer:

Identify steps that must be taken when a critical limit is not met Determine these steps in advance

Question 9: The Situation

Answer:

A town has been experiencing several car accidents. Multiple people have been killed. Town residents are in an uproar and demand that town officials do something. Town officials vow to look into the problem and reduce the accidents.Question 10: Principle 6: Verify that the system works

Answer:

Determine if the plan is working as intended Evaluate the plan on a regular basis using -Monitoring charts

-Records -Hazard analysis Determine if your plan prevents, reduces, or eliminates identified hazards Question 11: Food safety management system:

Answer:

Group of practices and procedures intended to prevent foodborne illness Actively controls risks and hazards throughout the flow of food Question 12: 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 13: The FDA provides recommendations for controlling the common risk factors for

foodborne illness:

Answer:

Demonstration of knowledge: As a manager, you must be able to show that you know what to do to keep food safe. Becoming certified in food safety is one way to show this.Staff health controls: Procedures must be put in place to make sure staff are practicing personal hygiene. For example, staff must know that they must report illnesses and illness symptoms to management.Controlling hands as a vehicle of contamination: Controls must be put in place to prevent bare-hand contact with ready-to-eat food. This might include requiring the use of tongs to handle ready-to-eat food.Time and temperature parameters for controlling pathogens: Procedures must be put in place to limit the time food spends in the temperature danger zone. Requiring food handlers to check the temperature of food being hot-held every two hours is an example.Consumer advisories: Notices must be provided to customers if you serve raw or undercooked menu items. These notices must include a statement about the risks of eating these foods.Question 14: The HACCP approach:

Answer:

There are many systems you can implement to achieve active managerial control of foodborne illness risk factors. Hazard Analysis Critical Control Point (HACCP) is one such system.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 15: 5. Identify corrective actions

Answer:

When people are caught driving above the speed limit, they are given a speeding ticket by the police.Because they don't want to get another ticket, people slow down when driving through town Question 16: 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 17: These specialized processing methods require a variance and may require a

HACCP plan:

Answer:

Packaging food using ROP methods including -MAP -Vacuum-packed -Sous vide Treating (e.g. pasteurizing) juice on-site and packaging it for later sale Sprouting seeds or beans Always check with your local regulatory authority to see if a variance is also required when prepping food in these ways.A HACCP plan is required when packaging food using reduced-oxygen packaging (ROP) methods. This includes MAP, vacuum-packed, and sous vide food. Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways.Question 18: 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