
ServSafe Chapter 10
Quiz
•
Specialty
•
9th - 12th Grade
•
Hard
Kristin Clark
Used 32+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The temperature of a roast is check to see if it has met its critical limit of 145F for 5 minutes. This is an example of which HACCP principle?
Verification
Monitoring
Record keeping
Hazard analysis
2.
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. Throwing out the stew is an example of which HACCP principle.
Monitoring
Verification
Hazard Analysis
Corrective Action
3.
MULTIPLE CHOICE QUESTION
30 sec • 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
Cooking
Reheating
4.
MULTIPLE CHOICE QUESTION
30 sec • 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
30 sec • 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 ue the correct methods for purchasing and receiving food
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping
7.
MULTIPLE CHOICE QUESTION
30 sec • 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 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temperature in the log and reheated the soup to 165F 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
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