SS CH 10 Quiz

The same specialized processes that you need a HACCP plan for, you also need a _________ for.

• special clearance
• variance
• shellstock identification tag
• calibration document

Which of the following is NOT a HACCP principle?

• Conduct a hazard analysis
• Establish critical limits
• Identify corrective actions
• Verify correct temperatures

Which of the following is not an imminent health hazard?

• Fire
• Flood
• Power Outage
• Broken oven

Which of the following is not something ServSafe lists as something you do to prepare for a crisis?

• create an emergency contact list
• make a crisis kit
• develop a market research plan
• make a crisis communication plan

Which of the following is not a specialised processing method that requires a HACCP plan?

• Smoking food as a method to enhance flavor
• Curing food
• Custom processing animals
• Sprouting seeds or beans

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?

• Verification
• Monitoring
• Record Keeping
• Hazard analysis

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?

• Monitoring
• Verification
• Hazard analysis
• Corrective Action

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

• Storage
• Cooling
• Cooking
• Reheating

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 within 2 hours.  Which of the following was the monitoring principle being met?

• Reheating the soup
• Checking the critical limit
• Sanitizing the thermometer probe
• Recording the temperature in the log

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 within 2 hours.  Which was the correction action?

• Reheating the soup
• Checking the critical limit
• Sanitizing the thermometer probe
• Recording the temperature in the log