ServSafe Chapter 8

ServSafe Chapter 8

KG - University

8 Qs

quiz-placeholder

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ServSafe Chapter 8

ServSafe Chapter 8

Assessment

Quiz

Other

KG - University

Medium

Created by

Virginia ProStart

Used 173+ times

FREE Resource

8 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The temperature of a roast is checked to see if it has met it critical limit of 145°F for 4 minutes.  This is an example of which HACCP principal?
Verification
Monitoring
Record keeping
Hazard analysis

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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 principal?
Monitoring
Verification
Hazard analysis
Corrective action

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the first step in developing a HACCP plan?
Identify corrective action.
Conduct a hazard analysis.
Establish monitoring procedures.
Determine critical control points.

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the purpose of a food safety management system?
Keep all areas of the facility clean and pest free
Identify, tag, and repair faulty equipment within the facility 
Identify and control possible hazards throughout the flow of food
Document and use the correct method for purchasing and receiving food

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is an example of which HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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°F, which did not meet the operation's critical limit of 135°F. The chef recorded the temperature in the log and reheated the soup to 165°F for 15 seconds.  Which was the corrective action?
Reheating the soup
Checking the critical limit
Sanitizing the thermometer probe
Recording the temperature in the log

8.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does the operation that wants to smoke food as a method of preservation need to have before processing food this way?
Food safety certification
Crisis-management plan
Master cleaning schedule
Variance from the local regulatory authority