ServSafe Chapter 10 Review I

Establish Critical Limits is the 3rd HACCP principle

• true
• false

A HACCP plan is required if you are going to treat juice on-site and package it for later use

• true
• false

When it comes to the HACCP principles, the 3rd, 4th, and 5th principles help you identify and evaluate your hazards

• true
• false

The time to prepare for a crisis is before one happens.

• true
• false

If a customer calls to report a food borne illness, you should admit responsibility and accept liability.

• true
• false

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

• corrective action
• hazard analysis
• verification
• monitoring

There are five common risk factors for foodborne illness. They are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using

• imported supplies
• incorrect shellstock tags
• unapproved chemicals
• contaminated equipment

What is the first step in developing a HACCP plan?

• identify corrective actions
• conduct a hazard analysis
• establish monitoring procedures
• determine critical points

A food safety management system is a group of _______ preventing foodborne illness.

• managers and customers
• measurements and graphs
• procedures and practices
• detergents and sanitizers