Chapter 10 servsafe

Front

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

Back

Montioring

Front

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 which HACCP principle?

Back

Corrective Action

Front

A deli serves cold sandwiches in a self service display. Which step in the flow of food would be critical control point? Options: Storage, Cooling, Cooking, Reheating

Back

Storage

Front

What was the corrective action taken by the chef after finding the minestrone soup temperature at 120 Degrees F, below the critical limit of 135 degrees?

Back

Reheating the soup

Front

What is the purpose of a food safety management system?

Back

To identify and control possible hazards throughout the flow of food.

Front

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

Back

Verification

Front

What is the first step in developing a HACCP plan?

Back

Conduct a hazard analysis

Front

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

Back

A variance from the regulatory authority