SERVSAFE MANAGER: CH8: FOOD SAFETY MANAGEMENT

PDF Download

SERVSAFE MANAGER: CH8: FOOD SAFETY MANAGEMENT

SYSTEMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The temperature of a pot of beef stew is checked during holding; The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of the HACCP principle of ____?____.

Answer:

corrective action Question 2: A deli serves cold sandwiches in a self-serve display. The flow of food that would be critical control point is ____?____.

Answer:

storage Question 3: The purpose of a food management system is to ____?____ and ____?____ possible hazards throughout the flow of food.

Answer:

identify, control

Question 4: Examples of management programs and operation needs include

Answer:

-Personal hygiene program -Food safety training program -Supplier selections and specification program -Quality control and assurance programs -Cleaning and sanitation programs

-Standard operating procedures (SOPs) -Facility design and equipment maintenance program -Pest control program Question 5: The first HACCP Principle: Identify and asses potential hazard in the food you serve.

Answer:

Conduct a hazard analysis

Question 6: There are ____?____ HACCP Principles.

Answer:

seven Question 7: The fourth HACCP Principle: Determine the best way to do things in your operation to check them, making sure the limits are consistently met.

Answer:

Establish Monitoring procedures Question 8: Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is the HACCP principle of ____?____.

Answer:

verification Question 9: A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operations critical limit of 135F. The chef recorded the temperature in the log and reheated the soup to 165F for 15 seconds.____?____ was the corrective action.

Answer:

Reheating the soup Question 10: The third HACCP Principle: Establish minimum & maximum limits that prevent or eliminate the hazard, or reduce it to a safe level.

Answer:

Establish critical limits

Question 11: The temperature of a roast is checked to see if it has met its critical limit of 145F for 4 minutes; this is an example of the HACCP principle of ____?____.

Answer:

monitoring

Question 12: The first step in developing a HACCP plan is to ____?____.

Answer:

conduct a hazard analysis Question 13: The sixth HACCP Principle: Evaluate the HACCP plan on a regular basis to determine it is working as intended. Use monitoring charts, records, hazard analysis, etc.Determine if you plan prevents, reduces or eliminates identified hazards.

Answer:

Verify that the system works Question 14: The seventh HACCP Principle: Maintain your plan and keep all documentation created when developing it; keep records for: Monitoring activities, Taking Corrective Action, Validating equipment (good or bad working condition?), working with suppliers (shelf life studies, invoices, specifications challenge studies,etc.

Answer:

Establish procedures for record keeping and documentation.

Question 15: The HACCP acronym translates to

Answer:

Hazard Analysis Critical Control Point Question 16: An operation that wants to smoke food as a method of preservation needs a ____?____ before processing food this way.

Answer:

variance from the local regulatory authority Question 17: The second HACCP Principle: Find the points in the process where the identified hazards can be prevented , eliminated or reduced to safe levels.

Answer:

Determine critical control points (CCPs)

Question 18: The fifth HACCP Principle: Identify the steps that must be taken when a critical limit is not met. These steps should be determined in advance.

Answer:

Identify corrective actions