ServSafe Chapter 10 Flashcard

Front

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

Back

Monitoring

Front

Throwing out stew not meeting critical limit is an example of which HACCP principle?

Back

Corrective action

Front

Critical control point in the flow of food for cold sandwiches in a self-serve display?

Back

Storage

Front

What was the corrective action taken when the minestrone soup's temperature was 120°F, below the critical limit of 135°F?

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 ensure 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 need before smoking food as a method of preservation?

Back

A variance from the regulatory authority

Front

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

Back

active managerial control.

Front

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Back

Corrective action