SERVSAFE MANAGER 6TH ED. CHAPTER 8: FOOD SAFETY

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SERVSAFE MANAGER 6TH ED. CHAPTER 8: FOOD SAFETY

MANAGEMENT SYSTEMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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, eliminated, or reduced to safe levels.

Question 2: Monitoring

Answer:

In a HACCP system, the process of analyzing whether critical limits are being met and procedures are being followed.

Question 3: Hazard Analysis

Answer:

Process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan.

Question 4: Record Keeping

Answer:

In a HACCP system, the process of collecting documents that allow you to show you are continuously preparing and serving safe food.

Question 5: Food Safety Management System

Answer:

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

Question 6: Active Managerial Control

Answer:

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC).

Question 7: Imminent Health Hazard

Answer:

A significant threat or danger to health that requires immediate correction or closure to prevent injury.

Question 8: HACCP Plan

Answer:

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

Question 9: Critical Control Points (CCPs)

Answer:

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

Question 10: Hazard Analysis Critical Control Point (HACCP)

Answer:

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

Question 11: Critical Limit

Answer:

In a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.

Question 12: Verification

Answer:

In a HACCP system, the process of confirming that critical control points and critical limits are appropriate, that monitoring is alerting you to hazards, that corrective actions are adequate to prevent foodborne illness from occurring, and that staff are following established procedures.

Question 13: Health Inspector

Answer:

City, county, or state staff member who conducts foodservice inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.