Servsafe Chapter 10

The time to prepare for a crisis is

• as its happening

• mid way through the crisis response

• before one happens

• after the crisis has been resolved

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 equipement within the facility

• identify and control possible hazards throughout the flow of food

• document and use the correct methods for purchasing and receiving food

Reviewing temperature logs & other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

• monitoring

• verificiation

• hazard analysis

• record keeping

Which of the following is an example of a critical limit?

• minimum internal cooking temperature of 155 degrees for 15 seconds

• sushi rice pH below 4.6

• reheating food to 165 degrees for 15 seconds within 2 hours

• all of the above

A critical control point (CCP) for Simple/No-cook tuna salad made on site would be

• purchase

• receive

• preparation

• cold holding

An example of corrective action is

• purchasing a product

• hiring a new chef

• reheating a product

• serving undercooked food

Which of the following questions probably wouldn't be on a form your restaurant would fill out when someone calls with a foodborne illness?

• what the customer ate

• when teh customer got sick

• what symptoms the customer is experiencing

• who was at the restaurant with the customer

Establishing a critical limit is a HACCP principle that requires identifying

• the step in a process when not controlled will result in an unsafe product

• the measurement that has to be taken and the specific value of the measurement to achieve

• the measurement that has to be taken at each step in the food preparation process

• the measurement of correction steps that need to be taken to produce a safe food

Which of the following is NOT considered an imminent health hazard?

• fire

• power outage

• deep cleaning

• flood

What is the first step in developing a HACCP plan?

• identify corrective actions

• conduct a hazard analysis

• establish monitoring procedures

• determine critical control points