SS Ch 10 Quiz Redo

The temperature of a roast is checked to see if it has met its critical limit of 145°F for 4 minutes. This is an example of which HACCP principle?

• Hazard analysis

• Verification

• Monitoring

• Record keeping

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?

• Corrective action

• Monitoring

• Verification

• Hazard analysis

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

• Reheating

• Storage

• Cooling

• Cooking

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temeprature 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 secondings within 2 hours. Which was the corrective action?

• Recording the temperature in the log

• Reheating the soup

• Checking the critical limit

• Sanitizing the thermometer probe

What is the purpose of a food safety management system?

• To identify, document, and use the correct methods for receiving food

• To keep all areas of the facility clean and pest-free

• To identify, tag, and repair faulty equipment within the facility

• To identify and control possible hazards throughout the flow of 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?

• Record keeping

• Monitoring

• Verification

• Hazard analysis

What is the first step in developing a HACCP plan?

• Determine critical control points.

• Identify correct actions.

• Conduct a hazard analysis.

• Establish monitoring procedures.

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

• A variance from the regulatory authority

• A food safety certificate

• A crisis-management plan

• A master cleaning schedule

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

• active managerial control.

• hazard analysis critical control point (HACCP).

• quality control and assurance.

• food safety management.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Re-evaluation

• Identifying risks

• Monitoring

• Corrective action