FSN Unit 7 Active Managerial Control (HACCP)

The temperature of a roast is checked to see if it has met its critical limit of 145°F for 5 minutes. This is an example of which HACCP principle? (Unit 7)

• 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? (Unit 7)

• Monitoring

• Verification

• Hazard Analysis

• Corrective Action

The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? (Unit 7)

• Storage

• Cooling

• Cooking

• Reheating

What is the first step in developing a HACCP plan? (Unit 7)

• Identify Corrective Actions

• Conduct a Hazard Analysis

• Establish Monitoring Procedures

• Determine Critical Control Points (CCP)

What is the purpose of a food safety management system? (Unit 7)

• Keep all areas of the facilty 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 corrective methods for purchasing and receiving food.

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? (Unit 7)

• Monitoring

• Verification

• Hazard Analysis

• Record Keeping

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? (Unit 7)

• Reheating the Soup

• Checking the Critical Limit

• Sanitizing the thermometer probe

• Recording the temperature in the log

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? (Unit 7)

• Food Safety Certificate

• Crisis-Management Plan

• Master Cleaning Schedule

• Variance from the local regulatory agency

Which of the following is NOT considered an imminent health hazard? (Unit 7)

• Fire

• Power Outage

• Deep Cleaning

• Flood

The time to prepare for a crisis is _________________________. (Unit 7)

• As its happening

• Mid-way through the crisis response

• Before one happens

• After the crisis has been resolved