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ServSafe Chapter 10 Review I

Authored by Ashley Cosner

Other

11th - 12th Grade

Used 235+ times

ServSafe Chapter 10 Review I
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16 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Establish Critical Limits is the 3rd HACCP principle

true
false

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

true
false

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

true
false

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

true
false

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

true
false

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 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. This is an example of which HACCP principle?

corrective action
hazard analysis
verification
monitoring

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