SERVSAFE MANAGER 6TH EDITION - CHAPTER 8: FOOD

PDF Download

SERVSAFE MANAGER (6TH EDITION) - CHAPTER 8: FOOD

SAFETY MANAGEMENT SYSTEMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Verification

Answer:

Identify the HACCP principle:

"Determining if the HACCP plan is working as intended"

Question 2: Hazard analysis

Answer:

Identify the HACCP principle:

"Assessing risks within the flow of food"

Question 3: Critical limits

Answer:

Identify the HACCP principle:

"Minimum or maximum boundaries that must be met to prevent a hazard"

Question 4: Monitoring

Answer:

The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes.This is an example of which HACCP principle?

Question 5: Record keeping and documentation

Answer:

Identify the HACCP principle:

"Keep HACCP plan document"

Question 6: Corrective action

Answer:

Identify the HACCP principle:

"Predetermined step taken when a critical limit is not met"

Question 7: reheating the soup

Answer:

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operations's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds. Which was the corrective action?

Question 8: Verification

Answer:

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Question 9: storage

Answer:

The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Question 10: Critical control points

Answer:

Identify the HACCP principle:

"Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level"

Question 11: Corrective action

Answer:

The temperature of a pot of beef stew is checked during holding. The stew ha not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Question 12: Conduct a hazard analysis

Answer:

What is the first step in developing a HACCP plan?

Question 13: variance from local regulatory authority

Answer:

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Question 14: Monitoring

Answer:

Identify the HACCP principle:

"Checking to see if critical limits are being met"

Question 15: Identify and control possible hazards throughout the flow of food.

Answer:

What is the purpose of a food safety management system?